Alu vadi is a snack that is popular in Maharashtra, Gujarat, Karnataka & Goa & is known by different names too. . It is made from the leaves of colocasia, which is only abundant during the monsoon season of India. Don't miss to make this preparation which can be served as morning breakfast, accompaniment with lunch or dinner or can be served as evening snacks.
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Ingredients:
For Mixture:
· Gram Flour/ Besan – 2 cup
· Rice flour – ½ cup
· Red Chili Powder - 2 tsp
· Turmeric Powder – 1 tsp
· Garam masala powder – 1.5 tsp
· Cumin Powder - 2 tsp
· Coriander Powder - 2 tsp
· White Sesame Seeds - 2 tbsp
· Ginger Garlic paste - 2 tsp
· Green Chili Paste – 2 tsp
· Coriander leaves – (handful finely chopped)
· Dry mango powder (aamchur powder)- 1 tsp
· Ajwain – 2 tsp
· Salt to taste
· Tamarind Pulp (soaked) – 6-7 tbsp
· Jaggery (soaked) Water – 6-7 tbsp
· Asafoetida (Hing)
· Colocasia Leaves
· Water
For Tadka
· Oil -2 tbsp
· Mustard Seeds - 2 tsp
· Sesame Seeds - 2 tsp
· Asafoetida (hing) – ½ tsp
· Curry Leaves
For Garnish:
· Coriander leaves
· Grated coconut
Method: · In a mixing bowl add Gram Flour, Rice flour, Red Chilli Powder, Turmeric Powder, Garam masala powder, Cumin Powder, Coriander Powder, White Sesame Seeds, Ginger & garlic paste, Green Chilli Paste, chopped coriander leaves. Amchur powder, ajwain, Salt, Tamarind Pulp (soaked), Jaggery (soaked) and hing. · Mix everything nicely by adding little Water at a time and see to it that the consistency of the batter is not very thick nor too runny. · Now take the Colocasia Leaves, wash it well and dry it. Use a rolling pin to make the veins of the leaves flat. · Take the biggest as the base leaf and start spreading the batter evenly all over the leaf. · Take a smaller leaf and put it above the first leaf and spread the batter again over it. · You can use as many leaves as you want. Fold the base part of the leaves first and spread the batter on it again. · Fold the sides and spread the batter again and start making the roll like a cylinder. · Now heat little water in a steamer or any utensil of your choice. · Grease little oil to the dish and keep the roll on it. · Place the dish in the steamer. Close the lid and steam on medium heat for 15 mins. · If you are using a cooker remove the whistle of the cooker. Do not remove the ring. · Let it cool down and cut the roll into about 1/2” wide pieces. · Heat up oil in a pan. Add mustard seeds, seasame seeds, hing and curry leaves. Once it splutters place the alu vadu slices and fry till it is golden brown and crispy. · Garnish it with grated coconut and coriander leaves.
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