Manisha's Alu Vadi: 25-Min Recipe

Manisha Kotian's Alu Vadi is a well-loved savoury treat from Maharashtra during Shravan. Colocasia leaves are painted with a spiced mixture, rolled up, steamed and lightly fried.  

Ingredients

• 5-6 medium-sized alu or taro or colocasia leaves
• 1 cup besan or gram/chickpea flour
• 2 tbsp rice flour
• Water  

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• 1 tbsp grated jaggery
• 2 tbsp imli or tamarind pulp 
• ½ tsp haldi or turmeric powder

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• 1 tsp red chilly powder
• 1 tsp brown dhania or coriander powder
• 1 tsp jeera or cumin powder 
• Salt to taste, about 1 tsp

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• 3 tbsp oil for the paste + a little extra for the final tempering
• 1 tsp til or sesame seeds, for garnish
• 1 tbsp grated fresh coconut, for garnish

Method

• Wash the colocasia leaves thoroughly, remove the stems, scrape the thick veins off the back.
  Keep aside.
• In a bowl, mix the besan, rice flour, spice powders, jaggery, imli, salt, 2 tbsp oil, little water to form a smooth paste.

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• Place a large leaf on a flat surface and, apply the batter evenly.
  Place another leaf on top -- facing the opposite direction -- and apply more batter.
• Continue stacking 4–5 leaves and then batter till done.

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• Roll the stacked leaves tightly into a log.
  Steam the roll for 15–20 minutes in a steamer.
  Cool and then slice into 1 cm-thick discs.

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• For tempering, heat 2-3 tsp oil in a frying pan over low heat, add the sliced rolls and lightly fry.
• Garnish with the sesame seeds or the grated coconut, as per choice, and serve.
• Serves 3-4.