Alu Wadi

A

Alu Wadi

A Maharashtrian Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard.
Prep Time 25 minutes
Total Time 25 minutes
Cuisine North Indian
Servings 3 people

Ingredients
  

Instructions
 

  • In a bowl mix well all the 1 to 8 ingredients and make batter.
  • Remove the stick stems and nerves from the colocasia leaves / taro leaves[ you can find lot of small nerves and sub nerves in the back side of this leave] and wash the leaves well.Wipe them with kitchen towel and keep aside. You can start this process early a couple of leaves a time, when ever you find time.
  • Spread a plastic sheet or a utensil top on kitchen platform. Place a leaf face down[ deveined portion up]. Apply a thin layer of prepared batter on the back side of the colocasia leaf.
  • Place another leaf over it and apply batter.
  • Fold sides and roll to form a cylindrical roll.
  • Stem this roll for 30 minutes.
  • The colour of the leaves will slightly change, check the roll by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
  • Take out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.
  • For seasoningHeat oil in a pan, add 1 1/2 tsp mustard and sesame [white or black and can add hing ] seeds
  • after splutter, add this partha pieces and stir slowly for 5 minutes and little fry both sides.
  • Garnished with grated coconut [ chopped coriander also can use for garnish].
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