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Alu Vadi

Alu Vadi


Alu Vadi is a perfect tea- time snack.


6 large fresh colocasia leaves arvi/arbi/taro leaves

200 g chickpea flour

50 g rice flour

50 g sattu flour

2 tsp ground cinna

2 tsp ground Ceylon/Srilankan cinnamon

1/4 tsp caraway seeds

1 tsp ground fennel seeds

1 tsp chili powder

1/2 tsp ground cumin seeds

1 1/2 tsp salt

1 inch ginger peeled and grated

2 green chilies optional

5 tbsp fresh tamarind pulp

100 g jaggery powder

500 ml water

For the tempering

1 tbsp cold pressed coconut oil or unrefined mustard oil

1 tbsp mustard seeds

1 tsp asafoetida

2 tbsp sesame seeds

10-12 curry leaves

2 tbsp fresh coriander leaves to garnish.


To prepare the colocasia leaves:

– Begin by wiping the colocasia leaves.

– Clean with a damp kitchen towel.

– Clean both sides thoroughly.

– Use a sharp knife to laterally trim the thick spine that runs down the leaf.

– Simply run the knife across the stalk to flatten it so it feels flat to the touch.

– Continue this process for all of the veins that branch out from the center.

– Repeat the trimming for all the leaves.

To make the batter:

– In a large bowl, combine the chickpea flour, rice flour, sattu flour, ground cinnamon, immunity powder, ajwain, ground fennel seeds, ground cumin seeds, chili powder, and salt.

– Whisk to combine.

– Add the grated ginger, green chilli paste, tamarind and jaggery powder.

– Slowly add the water, whisking all the time to ensure a smooth paste is formed without lumps.

– Continue whisking for 5 minutes until the paste is smooth.

– Set aside for 15 minutes.

To assemble the Alu Vadi

– Organise the colocasia leaves by size.

– The assembly process will begin with the largest leaves to the smallest leaf.

– Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface.

– Top with a large spoonful of batter.

– Use a rubber spatula, or your hands to spread the batter over the leaf.

– Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf.

– It should look like a butterfly, the four corners resembling wings.

– Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again.

– Once all the five leaves are stacked, cover it finally with more batter.

– Fold one side of the leaves down to the center.

– Repeat for the other side so the leaves meet in the middle.

– It should form a rectangle.

– Cover with more batter.

– Starting from the short side, begin to form a tight roll.

– Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking.

– Rub any remaining batter on the outside of the log to stick down any loose ends.

To steam the Alu Vadi:

– Heat up water and place the pot in a cooker.

– Grease a dish with a few drops of oil and place it in the pot.

– Place the rolls on the dish with the sealed side facing down.

– Close the lid and steam on medium heat for 15 minutes.

– Let it cool down and cut the roll into � in wide pieces.

To finish the Alu Vadi:

– Slice the cooled Alu Vadi into 1/2cm pieces using a sharp knife.

– If you prefer a lighter snack, you can eat them steamed too.

For the tampering:

– Heat the oil in a pan.

– Add the mustard seeds once they crackle, add asafoetida, sesame seeds and curry leaves.

– Arrange the Alu vadi slices in the pan and cook on both sides until golden brown and crispy all over.

– Remove from the pan and garnish with fresh coriander leaves.

– Serve warm or at room temperature with masala chai.

Important Note:

– Do not consume taro leaves as a raw vegetable or in their raw state.

– They should be soaked first in clean water and then cooked for at least 30 minutes.

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