Alu Vadi Recipe: Tantalizing Taro Rolls

wellhealthorganic.com Alu Vadi: Alu Vadi, also known as Patra or Pathrode, is a delightful dish featuring colocasia or taro root leaves coated with a flavorful mixture of gram flour, spices, sweetness, and tanginess, then steamed and tempered for added aroma and taste.

Alu Vadi

Preparation Time: 30 minutes

Cooking Time: 7 minutes

Total Time: 37 minutes

Cuisine: Gujarati, Maharashtrian

Course: Snacks

Diet: Vegan

Difficulty Level: Moderate

Ingredients:

Main Ingredient:

• 20 colocasia leaves or taro root leaves (medium to large-sized)

For Gram Flour Batter:

• 1 inch ginger + 1 to 2 green chilies – ground into a paste
• 1 teaspoon Coriander Powder
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1.5 tablespoon tamarind (seedless), soaked in ¼ cup hot water for 20 minutes
• 2.5 cups gram flour (besan), alternatively, chickpea flour
• 3 to 4 tablespoon jaggery powder, or to taste
• ½ to 1 teaspoon oil (optional)
• Salt, to taste
• Water, as needed (optional)

For Tempering:

• 2 tablespoons oil
• 2 to 3 teaspoons sesame seeds
• 1 teaspoon mustard seeds
• ¼ teaspoon asafoetida (hing)
• 10 to 12 curry leaves
• ¼ cup fresh grated coconut
• 2 tablespoons chopped coriander leaves

Also Read: Suji Halwa Recipe

Instructions:

Preparation:

1. Soak tamarind in ¼ cup hot water for 20 to 30 minutes.
2. Rinse taro leaves thoroughly in water and pat dry with a clean kitchen towel.
3. Prepare leaves by removing the central vein and stalks.

Making Gram Flour Batter:

1. Squeeze tamarind pulp directly into water to extract the pulp.
2. In a mixing bowl, combine all batter ingredients to form a thick batter.
3. Adjust consistency with water if needed.
4. Taste and adjust salt or jaggery as required.

Assembly:

1. Lay out 10 leaves for the first roll and the remaining 10 for the second.
2. Arrange leaves by size, using larger leaves first.
3. Spread batter evenly on each leaf and roll tightly, applying more batter as needed.
4. Secure rolls vertically and horizontally, ensuring batter coats each fold.

Steaming:

1. Place rolls on a greased steamer pan.
2. Steam for 20 to 25 minutes over medium to medium-high heat until cooked.
3. Once cooled, slice and temper or optionally deep fry for serving with chutney.

Also Read: Momos Chutney

Tempering:

1. Heat oil in a pan, crackle mustard seeds on low heat.
2. Add sesame seeds, curry leaves, and asafoetida, sauté briefly until seeds crackle and curry leaves crisp.
3. Add sliced rolls and sauté until golden on both sides, turning as needed.
4. Alternatively, pour tempering over sliced rolls.
5. Turn off heat, sprinkle grated coconut and coriander leaves, stir to combine, and serve hot or warm.