Alu Vadis are loved by Maharashtrians and Gujaratis alike. Parsis too make a lot of dishes using these humble leaves. This particular recipe though, is a little unknown to the people in the North, South and East, maybe because of the dearth of the leaves there. Here in Mumbai, Maharashtra, Alu or Colocasia leaves are found in abundance with the arrival of the rains. Crisp and spicy, these Vadis are the perfect accompaniment to the main meal. You can also make and keep them in the fridge in advance for around 4-5 days, so that they’re ready for frying whenever you need them. Try out this recipe today and win the compliments of your family and friends!
Alu Vadi/ Vadis made out of Colocasia leaves
- Prep Time
- Cook Time
- around 20-25 Vadis
- Difficulty Level Moderate
- (3.8 /5)
- 6 ratings
- 10 Colocasia/ Alu leaves
- 2 cups besan / chickpea flour
- 1/2 cup tamarind pulp
- 1/2 cup jaggery
- 2 tsp red chilli powder
- 1 tsp garam masala powder
- 2 tsp coriander-cumin powder
- 1/2 tsp hing / asafoetida
- 1/2 tsp turmeric powder
- salt to taste
- 2 tsp sesame seeds
- 3 tsp fresh grated coconut for garnishing
- 1/2 tsp mustard seeds
- Oil to shallow fry the Vadis and for seasoning
- Wash and dry the leaves thoroughly.
- In a big bowl mix all the other ingredients except for the oil and mustard seeds together.
- Add enough water to make a thick batter.
- Put one leaf with the dark side down and apply this batter evenly on it. Put one more leaf on top and repeat the process till you layer 5 leaves this way.
- Roll the leaves vertically from both sides tightly.
- Tie the roll with a thread so that it doesn't unroll while steaming.
- Repeat the process with the remaining 5 leaves so that you have two rolls ready.
- Steam for 20 minutes in a pressure cooker without the whistle.
- Cool down the rolls or better still just pop them into the fridge once they attain room temperature.
- Cut the rolls into round Vadis.
- Shallow fry on a hot tawa with a little oil, alternatively you can deep fry them too. Evenly brown the Vadis on both sides.
- For tempering, heat oil and add mustard seeds and sesame seeds till they crackle.
- Pour over the ready Vadis.
- Garnish with fresh coconut and serve these delicious, crisp Vadis hot! Enjoy!
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