Alu vadi is a popular Maharashtrian dish . Its served as side dish or as a snack. Alu vadi is basically made with colacasia / taro leaves.

Preparation time: 10 mins

Cooking time: 20 mins


  • Alu/ taro leaves: 6 to 8
  • Besan/ gram flour: 1 large cup
  • Ginger garlic paste: 1 tsp
  • Red chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Tamarind pulp: 1 tbsp
  • Jaggery : 1 tsp powdered
  • Salt: for taste

For seasoning:

  • Mustard seeds: 1 tsp
  • Cumin seeds: 1 tsp
  • Sesame seeds: 1 tsp
  • Oil: 1 tbsp

For garnishing:

  • Sesame seeds: 1 tsp
  • Coriander leaves: few chopped
  • Grated coconut: 1 tsp


  • In a large bowl add all the ingredients mentioned under main ingredients list except the  leaves.
  • Wash and clean dry leaves and slice off the thick stem and stalks with a sharp knife.
  • Keep the first leaf and spread the batter completely .
  • Place another leaf on top of it but in opposite direction (tip near the base of the lower leaf)
  • Again apply batter and cover it with another leaf.
  • You can place 5 to 6 leaves for a single roll.
  • Finally roll the leaf from sides vertically and then horizontally to give it a rolled form.
  • Steam it in cooker or steam vessel with 2 glass of water for 20 mins.
  • Once cooked remove it and keep it aside to cool for sometime.
  • Cut the roll into small round slices.
  • In a pan heat oil and add mustard seeds, cumin seeds and sesame seeds. Let it splutter.
  • Now add the sliced alu vadi to this and toss for 2 to 3 mins.
  • Remove it in a plate and garnish with sesame seeds , coriander leaves and grated coconut.
  • Serve with mint chutney or raw papaya chutney.

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