Alu vadi has a very important place in traditional
Maharastrian cuisine. It is popular snack prepared during traditional functions.
It is also made for a good evening snacks.
Ingredients
3 big Colocasia Leaves (Aluchi Paney)
250gms Chana Dal
1 tsp Jeera
1/2tsp Jeera powder
1 tsp Coriander powder
10-12 Garlic Pods
½ inch Garlic
2 lemon juice 1 tsp grated Jaggery 1/2 tsp Turmeric powder 4 Green chillies
½ cup coriander leaves
Salt as per Taste
1 small size
chopped onion
oil for frying. water. |
Method :
To make Paste:
Grind chana dal, jeera, ginger , garlic, green chillies,
jaggery, coriander leaves to make thick batter. Later add jeera powder ,
coriander powder , salt as per taste, lemon juice and chopped onion to batter.
Wash and Pat dry
the colocasia leaves. Remove the base stalk from the leaves. Also remove the
other excess stalks from the leaves. Now run a rolling pin over the leaves to
evenly flatten the leaves.
Now take the largest leaf at the base. Ensure that the
dark side of leaf is kept at the bottom. Place the leaf over a flat surface.
Apply thin layer of the paste over the leaf . Now fold the leaves from all the
side (as per picture) and keep applying the paste before making the next fold.
Make sure to make roll tight.
Now steam it in a steamer for 20-30 mins.
After Steaming , allow it to cool. Then cut it into ½
inch pieces. Later deep fry it. Garnish it with chopped fresh coriander leaves and scrapped coconut.
Notes:
1.
In traditional Maharashtrian cuisine , the
Alu-vadi is deep fried. However , it can
be shallow fried to avoid excess oil.
2.
Either one can use big single leaf or 2-3 small
leaves to make one roll.
Stepwise Pictures
