Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, aalu vadi. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Aalu Vadi is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Aalu Vadi is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook aalu vadi using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aalu Vadi:
- Make ready 20 medium sized colocasia leaves or taro root leaves
- Get 1/2 inch ginger + 1-2 green chilies - made into a paste in mortar-pestle
- Prepare 1 teaspoon coriander powder (dhania powder)
- Make ready 1/2 teaspoon red chilli powder (lal mirch powder)
- Prepare 1/2 teaspoon turmeric powder (haldi powder)
- Make ready 1 teaspoon cumin powder (jeera powder)
- Make ready 1.5 tablespoon seedless tamarind (imli) soaked in ¼ cup water
- Make ready 2.5 cups besan (orgram flour)
- Get 3-4 tablespoon powdered jaggery or as required
- Prepare 1/2-1 teaspoon oil (optional) salt as required water as required
- Get For tempering alu vadi-
- Make ready 2 to 3 teaspoon sesame seeds (safed til)
- Prepare 1 teaspoon mustard seeds (rai) ¼ teaspoon asafoetida powder (hing)
- Prepare 1 sprig curry leaves (kadi patta) ¼ cup grated fresh coconut
- Get 2 tablespoons chopped coriander leaves (dhania patta)
Instructions to make Aalu Vadi:
- 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 ingredients 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
So that is going to wrap this up for this special food aalu vadi recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
