Go Back Email Link
+ servings
Alu Vadi
Print Pin
5 from 1 vote

Alu Vadi

Alu vadi is a tasty snack made with colocasia leaves where gram flour and spices are mixed together , smeared on leaves , stacked , rolled, steamed and fried or temper ,later.
Course Snack
Cuisine Gujarati, Maharstarian
Keyword Gluten Free, snacks
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 People
Calories 263kcal
Author Muktha H S

Ingredients

  • 15 No's Colocasia Leaves / Arbi ke patte Small size leaves
  • 1 cup Gram Flour / besan
  • ½ teaspoon Turmeric powder
  • 1 /2 teaspoon Asafoetida / Hing
  • ½ teaspoon Jaggery powder
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder
  • 1 Tbsp Tamarind seedless , soaked in ¼ cup water water , refer notes
  • ¾ - 1 teaspoon Salt or as required
  • ⅛-1/4 cup Water , as required to adjust the consistency

For Masala

  • 2 tablespoon Fresh Coconut
  • ½ teaspoon Cumin / Jeera seeds
  • 4-5 no's Garlic cloves
  • ½" inch Ginger
  • 4-5 no Green Chilli
  • ½ inch Cinnamon Stick , optional
  • 1 no Clove , small, optional

Other Ingredients

  • 3 tablespoon Cooking Oil , for shallow fry
  • Water for steaming

Instructions

  • In a blender or a mixer chutney jar , add coconut , garlic , ginger , green chillies , cumin seeds, cinnamon , cloves and blend to a coarse paste .
  • Take mixing bowl , add gram flour , masala paste , red chilli powder , coriander powder , turmeric powder , jaggery , salt and hing.
  • Mix all spices with gram flour and add tamarind juice .
  • Whisk and add water part by part to make a thick batter .
  • Wash , clean and wipe dry colocasia leaves . Reverse the leaf , cut steam and remove veins gently with knife , if any.
  • Now take a leaf , reverse it , drop spoonful of gram flour batter on leaf and spread evenly.
  • Take one more leaf and place it on the batter spread leaf in opposite direction and apply besan mix on it evenly.
  • Now take one more leaf , place in opposite direction , apply gram flour batter and repeat the process for another 2-3 leaves .
  • Fold the leaves on both sides , vertically and start rolling the stacked taro leaves tightly from down moving upwards, horizontally .
  • Secure the rolled leaves by tieing with a thread . This step is optional.
  • In a similar way , take 5 to 6 leaves , apply batter , stack one above the other , and roll . Repeat for all leaves . You can even spread extra batter on rolled leaves too .
  • Whilst , boil water in a steamer .
  • Place rolled leaves on a greased steamer pan and steam for 18-20 minutes.
  • Once steamed , remove the secured thread and slice the steamed rolls.
  • Heat 3 tablespoon of oil in a pan and shallow fry these steamed rolls on both sides. Alternatively you can even deep fry it instead of shallow fry or just temper sliced alu vadi with mustard , sesame seeds and garnish with fresh coconut .
  • Serve hot with a cup a masala chai /tea.

Video

Notes

  • Soak seedless tamarind in warm water for about 30 minutes . Squeeze the tamarind pulp and extract juice .
  • If there are thick veins in leaves , remove it with knife gently and roll the leaf using rolling pin .
  • If you temper and serve Alu vadi garnished with fresh coconut then adding coconut in masala is optional. 
  •  

Nutrition

Calories: 263kcal