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!
RIGHT - Deep Fried
25 - 30 minutes
45 - 50 minutes
5 - 6 approximately
Colocasia Leaves / अळू Leaves
Besan / Gram Flour
Red Chilli Powder
1.5 tbsp, OR according to your taste
Keep all the required ingredients ready.
The plate that you would be using for steaming the leaves should be greased with a little oil.
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 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.
Allow the roll to cool completely before cutting it into 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.
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.