To be honest, I hadn't planned on making this specifically. But day before yesterday when I had made अळू chi bhaji or Alu Chi Bhaji, I wasn't sure if the leaves would turn out to be edible. And after the sabji turning out to be absolutely delicious, I was glad I had not used 2 leaves so that I could try making अळू वडी (Alu Vadi / Alu fritters). Yesterday, one of my friends posted on facebook about the downpour in Mumbai and hence she made a typical maharashtrian dal-rice. That gave me a quick idea and an impulse to have that for dinner today along with अळू वडी which is a classic combination!
A typical Maharashtrian Dish, which is made for any special occasion, like weddings, or festivals.
Buying and handling Colocasia Leaves is a bit tricky. They should not be too big and rough to touch, or any other colour but green. Few shades of yellow on the leaves is ok. But make sure they are not too mature, as they contain a high amount of sodium crystals which won’t even dissolve after cooking them in a pressure cooker. The worst is, if you end up consuming any vegetables / fries made of such leaves, they can irritate your throat a lot. Hence, caution needs to be maintained while choosing the right leaves. Even if you end up eating the high sodium leaves which irritate your throat, quickly have a banana and that should do the trick to soothe it.
A definite must-try!
A typical Maharashtrian Dish, which is made for any special occasion, like weddings, or festivals.
Buying and handling Colocasia Leaves is a bit tricky. They should not be too big and rough to touch, or any other colour but green. Few shades of yellow on the leaves is ok. But make sure they are not too mature, as they contain a high amount of sodium crystals which won’t even dissolve after cooking them in a pressure cooker. The worst is, if you end up consuming any vegetables / fries made of such leaves, they can irritate your throat a lot. Hence, caution needs to be maintained while choosing the right leaves. Even if you end up eating the high sodium leaves which irritate your throat, quickly have a banana and that should do the trick to soothe it.
A definite must-try!
LEFT - Steamed & Tempered
RIGHT - Deep Fried
RIGHT - Deep Fried
PREP TIME TOTAL TIME SERVINGS | 25 - 30 minutes 45 - 50 minutes 5 - 6 approximately |
INGREDIENTS Colocasia Leaves / अळू Leaves Besan / Gram Flour Red Chilli Powder Coriander Powder Cumin Powder Sesame Seeds Jaggery Tamarind Pulp Salt Water Oil Tempering Oil Mustard Seeds Sesame Seeds Hing | QUANTITY 2 large 3 tbsp 1 tsp 1 tsp 1 tsp 1 tsp 1.5 tbsp, OR according to your taste 1 tbsp to taste 2 tbsp to fry 1/2 tbsp 1/2 tsp 1/2 tsp 1/4 tsp |
RECIPE
Keep all the required ingredients ready.
Keep all the required ingredients ready.
In the bowl containing besan, add red chilli powder, coriander powder, cumin powder, sesame seeds, jaggery and tamarind pulp. Adjust the salt. Add the water to make it into a thick paste. The paste should be thicker than dosa batter.
The first picture shows the consistency of the paste. It should fall off the spoon in lumps, but easy enough to spread on the leaves. Set it aside till the rest of the preparations are finished. This would allow the jaggery to melt too.
The plate that you would be using for steaming the leaves should be greased with a little oil.
The plate that you would be using for steaming the leaves should be greased with a little oil.
To prepare the leaves, place them in such a way that the downside / veins-side of the leaf is facing you. The leaves have thick veins under it, and these have to be trimmed off with a knife to make the leaves as flat as possible.
Put 2 tbsp full of the besan paste in the centre of the leaf and spread it using you hand. Make sure that all the edges of the leaf are well covered by the paste.
Now, place the second leaf in the opposite way, i.e. it's pointed edge should be on the fork side of the first leaf.
Put another tablespoon of the paste in the centre of the second leaf and spread it well with you hand, making sure that all the edges of the leaf are well covered.
Put another tablespoon of the paste in the centre of the second leaf and spread it well with you hand, making sure that all the edges of the leaf are well covered.
Fold the leaf from its length side, about 1/4 the width. Repeat the same on the other side too. This is to try and make the leaf into a rectangular shape, which makes it easy to fold and tucks away the uneven edges.
Put the remaining paste on the folded side of the leaves. This will help in keeping the shape of the rolled leaves after they are steamed.
Put the remaining paste on the folded side of the leaves. This will help in keeping the shape of the rolled leaves after they are steamed.
From the fork side of the first leaf, start rolling the leaf into a cylinder, all the while pressing it a bit harder, to make sure it sticks on the inside.
Tie the roll with a thread, so that it doesn't open up while getting steamed. Place the tied roll on the steaming plate and steam for 15 - 20 minutes.
Allow the roll to cool completely before cutting it into discs.
Allow the roll to cool completely before cutting it into discs.
Cut the cooled roll into 1 inch thick discs.
It can be had just like that after garnishing it with a tadka / tempering, or it can be deep fried too.
P.S. Tastes delicious by itself or even with simple dal-rice.
It can be had just like that after garnishing it with a tadka / tempering, or it can be deep fried too.
P.S. Tastes delicious by itself or even with simple dal-rice.
MY NOTES
You can pile 3 - 4 leaves on top of each other to make the vadis bigger. If you do so, make sure you steam it for a longer time.