Alu vadi or patra or pathrode recipe - colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later.
Prep Time30 mins
Cook Time7 mins
Total Time37 mins
Servings: 3 to 4
- 20 Medium sized colocasia leaves Or taro root leaves or arbi ke patte
For alu vadi batter
- ½ inch Ginger + 1-2 green chilies - made into a paste in mortar-pestle
- 1 teaspoon Coriander powder (dhania powder)
- ½ teaspoon Red chilli powder (lal mirch powder)
- ½ teaspoon Turmeric powder (haldi powder)
- 1 teaspoon Cumin powder (jeera powder)
- 1.5 tablespoon Seedless tamarind (imli) soaked In ¼ cup water
- 2.5 cups Besan (orgram flour)
- 3 to 4 tablespoon Powdered jaggery Or as required
- ½ to 1 teaspoon Oil (optional)
- Salt as required
- Water as required
For tempering alu vadi
- 2 to 3 teaspoon Sesame seeds (safed til)
- 1 teaspoon Mustard seeds (rai)
- ¼ teaspoon Asafoetida powder (hing)
- 1 Sprig curry leaves (kadi patta)
- ¼ cup Grated fresh coconut
- 2 tablespoon Chopped coriander leaves (dhania patta)
preparation to make alu vadi
Soak the tamarind in 1/4 cup water for 30 mins.
Rinse the taro leaves well and wipe them dry.
Prepare them as shown in the pics below like removing the central vein and stalks etc.
making alu vadi batter
Now squeeze the tamarind directly into the water and extract the pulp.
Take all the ingriedients for the batter in a mixing bowl.
Add the tamarind pulp and mix well to make a thick batter.
Add some water if required.
Check the taste and add more salt or powdered jaggery if required.
The batter has to be really thick.
making alu vadi
For the first roll use 10 leaves and for the second roll use remaining 10 leaves.
Now spread the batter on each leaf and arrange them as shown in the above pics.
Roll the edges vertically and spread some batter on them.
Now roll horizontally and tightly.
Keep on applying the batter on each fold as you roll.
steaming alu vadi
Place the rolls on a greased steamer pan.
Steam the rolls for 20-25 minutes.
When warm or cool, slice them and temper them. or you can deep fry them and serve with green chutney.
making tempering alu vadi
For tempering heat oil in a pan. pop the mustard seeds first.
Then add the sesame seeds, curry leaves and asafoetida. saute for a few seconds.
Then add the sliced rolls and saute till they get browned.
You can also just pour the tempering mixture on the sliced rolls.
Sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm