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.