Alu Wadi

by AnithaSubramanian
A Maharashtrian Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard.
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Alu Wadi – pachakam.com
Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 25 minutes
Servings
people
Ingredients
  • Taro leaves/ colocasia leaves [chempin leaves] - 4 medium
  • Make batter -
  • Besan/Gram flour - 1 cup
  • Sugar - 1/4 tsp
  • Lime juice - ½ lemon
  • Chilli powder - 1 tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Salt(to taste) -
  • Water(for making batter) -
  • For seasoning: -
  • Oil - 2 tsp
  • Mustard - 1 ½
  • Sesame seed - ½ tsp
  • Hing - ¼ tsp
  • Grated coconut and chopped coriander leaves(for garnishing) -
Cuisine North Indian
Prep Time 25 minutes
Servings
people
Ingredients
  • Taro leaves/ colocasia leaves [chempin leaves] - 4 medium
  • Make batter -
  • Besan/Gram flour - 1 cup
  • Sugar - 1/4 tsp
  • Lime juice - ½ lemon
  • Chilli powder - 1 tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Salt(to taste) -
  • Water(for making batter) -
  • For seasoning: -
  • Oil - 2 tsp
  • Mustard - 1 ½
  • Sesame seed - ½ tsp
  • Hing - ¼ tsp
  • Grated coconut and chopped coriander leaves(for garnishing) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a bowl mix well all the 1 to 8 ingredients and make batter.
    Alu Wadi – pachakam.com
  2. 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.
    Alu Wadi – pachakam.com
  3. 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.
    Alu Wadi – pachakam.com
  4. Place another leaf over it and apply batter.
    Alu Wadi – pachakam.com
  5. Fold sides and roll to form a cylindrical roll.
    Alu Wadi – pachakam.com
  6. Stem this roll for 30 minutes.
    Alu Wadi – pachakam.com
  7. 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.
  8. Take out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.
    Alu Wadi – pachakam.com
  9. For seasoningHeat oil in a pan, add 1 1/2 tsp mustard and sesame [white or black and can add hing ] seeds
    Alu Wadi – pachakam.com
  10. after splutter, add this partha pieces and stir slowly for 5 minutes and little fry both sides.
    Alu Wadi – pachakam.com
  11. Garnished with grated coconut [ chopped coriander also can use for garnish].
    Alu Wadi – pachakam.com
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