- Alu (Arbi/ Colocasia/ Taro) leaves - 5
- Gram/ chickpea flour (Besan)- 1 cup
- Rice flour- 2 tsp
- Coriander seeds (Dhania) powder- 1tbsp
- Cumin seeds (Jeera) powder- 2 tsp
- Red chilli powder or homemade masala- 3 tsp
- Cinnamon powder or Garam masala powder- 1 tsp
- Turmeric powder- ½ tsp
- Hing (Asafoetida)- ¼ tsp
- Til ( Sesame seeds)- 2 tsp
- Ginger- garlic paste- 1 tbsp (you can omit garlic)
- Tamarind thick pulp- 1 tbsp (need tamrind ball like small lemon)
- Gul ( Gudh / Jaggery), grated- 1 to 2 tsp
- Water- approx. ½ cup
- Salt to taste
- Oil for deep frying
Use alu (colocasia) leaves which are blackish in shade, tough than other types of alu leaves & triangular shape in end.
Wash the leaves. Wipe very smoothly the leaves with cotton cloth. Cut the stems & veins of leaves and keep them aside. Using a rolling pin flatten the veins of these leaves.
Be careful while cutting these leaves from the stems. The stems of these leaves release some juice which stains clothes. So take care not to stain your clothes. And one more thing….rub oil or butter on your hands before handling the leaves. Because these leaves are stinging or itchy.
Combine jaggery, tamarind and water, soak for 15 minutes. Squeeze and make pulp from this.
In a bowl, mix all the ingredients including tamarind pulp except oil. Add enough water to make a batter which can be spread easily. (It will be neither too thick nor too thin. You should be able to coat the leaves. Almost to the consistency of Bhajjia batter) Mix the batter with hand if required ensuring that no lumps remain in the batter.
Place one leaf face down on clean kitchen platform.
Spread besan mixture over a leaf in a thin layer.
Place another leaf in opposite direction over this leaf.
Repeat same procedure for 5 leaves.
Tuck in the edges along the length.
Tuck in the edges along the width.
Apply some besan mixture all over the leaf to seal it properly.
Roll tightly like a scroll as shown in the pictures.
place in greased plate.
Add grated coconut while serving.(optional- it’s only garnishing)
Enjoy as snack or appetizer.
In our festival meal (naivedyam), alu vadi is must.
- Do not use more than 5-6 leaves (if leaves are big, then use only 3 or 4) at a time for one roll.
- First put the cooker on flame and allow the water to boil, and then keep the plate of rolls.
- Coat the chalnni or vessel with oil from inside before resting the alu rolls in it.
- It is not necessary that u fry them. You can also eat them by just steaming. But add good Tadaka. (Tadaka/ Phodani- Heat 1 tbsp of oil in small tadaka pan. Add mustered seeds, when they popping add ¼ tsp hing & 4-5 curry leaves. This tadaka spread on vadi/cut steam rolls.)
- We can grow this Alu plant in our kitchen garden. Alu is a very hassle free plant. It only needs good amount of water- not much pampering is required. We make curry (Alu che Phatphate) from the Alu leaves or Alu Vadi (Steamed rolls). Both are delicious though I prefer the Vadi more.