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12-14 Alu leaves (large in size)
2 cups Chana dal atta (Besan)
1/4 cup Rice Flour
2 tsp Red Chilli Powder
1/4 tsp Haldi (Turmeric Powder)
1 tsp salt
Gur (Jaggery)
1/2 cup chopped Coriander leaves
For the filling :
1 1/2 tsp Dhania (Coriander seeds)
1/2 tsp Jeera (Cumin Seeds)
1/2 tsp Khus Khus
15-16 seeds Miri (Black pepper)
3-4 pes Dalchini (Cinnamon)
4 Laung (cloves)
7-8 Lahsun (garlic cloves)
1 inch Ginger

For the filling :
Step 1
1. Grind all the spices to powder.
2. Add tamarind (juice), Gur, Chilli Powder, haldi powder, salt to ground spices.
3. Add Chana dal atta (Besan) and Rice flour into it.
4. Convert it into a batter with water to dropping consistency,
5. Cut back veins of alu leaves. Wash and put on the leaves on that surface. Dry it.
6. Keep a leaf in a plate, and spread the paste in a thin layer. Put second leaf on it & repeat the procedure for 3-4 times.
7. Fold all the sides of the leaves.
Step 2
1. Roll the leaves and apply the paste to both the sides so that leaves won't loosen.
2. Similarly you can make 3-4 rolls from it.
3. Keep on a sieve and steam for 15 minutes or pressure cook the rolls.
Step 3
1. Heat a pan.
2. After the pan gets heated, put rye, hing. On crackling of rye, put thin rolls of leaves and saute till they become crisp(on low flame).
Step 4
Garnish with coriander.

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Alu Vadi Recipe