#aluvadirecipe

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Aluvadi, known as Alu Vadi in Maharashtra, is a popular snack made using colocasia (taro) leaves. Here’s a traditional Maharashtrian recipe:
##Ingredients
*For the batter:*
1 cup gram flour (besan)
2 tablespoons rice flour
1 tablespoon tamarind pulp
2 tablespoons jaggery, grated
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
Water as needed
*For assembling:*
6-8 large colocasia (taro) leaves
Oil for shallow frying
*For tempering:*
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
A pinch of asafoetida (hing)
Curry leaves
Freshly grated coconut (optional)
Chopped coriander leaves
Instructions
1. *Prepare the leaves:*
Wash the colocasia leaves thoroughly and pat them dry.
Remove the thick central vein from each leaf using a knife.
2. *Prepare the batter:*
In a mixing bowl, combine the gram flour, rice flour, tamarind pulp, grated jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
Gradually add water to the mixture, stirring continuously to form a thick, smooth batter. The consistency should be spreadable but not too runny.
3. *Assemble the rolls:*
Place one colocasia leaf on a flat surface with the vein side facing up.
Spread a thin layer of the batter evenly over the leaf.
Place another leaf on top of the first one and spread more batter on it. Repeat this process for 3-4 leaves, stacking them on top of each other.
Roll the stacked leaves tightly from one end to the other, similar to rolling a Swiss roll. Secure the roll by spreading a bit of batter on the edge to seal it.
Repeat the process with the remaining leaves and batter.
4. *Steam the rolls:*
Place the rolls in a steamer and steam them for about 20-25 minutes or until they are cooked through. You can check by inserting a toothpick; it should come out clean.
Allow the steamed rolls to cool completely before slicing them into 1/2 inch thick pieces.
5. *Fry the slices:*
Heat a little oil in a frying pan over medium heat.
Shallow fry the sliced rolls until they turn golden brown and crispy on both sides.
Remove them from the pan and place them on a paper towel to drain excess oil.
6. *Tempering:*
In a small pan, heat 2 tablespoons of oil.
Add mustard seeds and let them splutter.
Add sesame seeds, asafoetida, and curry leaves. Sauté for a few seconds.
Pour this tempering over the fried Alu Vadi slices.
Garnish with freshly grated coconut and chopped coriander leaves.
7. *Serve:*
Serve the Alu Vadi hot, accompanied by green chutney or sweet tamarind chutney.
Enjoy your delicious Maharashtrian Alu Vadi!