Alu vadi also known as patra or pathrode is a delicious dish of colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later.
medium sized colocasia leaves
or taro root leaves or arbi ke patte
for alu vadi batter
ginger + 1-2 green chilies
- made into a paste in mortar-pestle
red chilli powder
seedless tamarind (imli) soaked
in ¼ cup water
(gram flour or chickpea flour)
3 to 4
or as required
½ to 1
salt as required
water as required
for tempering alu vadi
2 to 3
sprig curry leaves
grated fresh coconut
chopped coriander leaves
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
full recipe -