One green leafy vegetable that you find very easily especially in the western parts of India is Allu (colocassia) leaves. There are many recipes which you can make from them. In this post I will be giving you the recipe for making the yummiest “Alu vadis”
Coloccassia leaves that are used for making vadis are large in size and dark green in colour and have a dark stem. The vegetable vendor will tell you which ones are for making vadis. The tender leaves are used to make subzi. So buy the correct leaves.
These leaves can cause itching of the palms while cleaning them so apply oil on your palms before you start. Adding tamarind to the paste is important as it helps in removing the itch element from the leaves.
These allu vadis can be had as an evening snack or as an accompaniment to any meal. This dish is very popular in Maharashtra and Gujrat. The recipe is a little long and does look a little complicated but trust me its actually quite easy to make.
Another seasonal recipe for you all to try and enjoy. Do try making it at home and enjoy the process!
Ingredients:
- Colocasia leaves 8
- For the paste:
- Chickpea flour 2 cups
- Rice flour ¼ cup
- Sesame seeds (til) 2 tsp
- Haldi powder 1 tsp
- Chilli powder 2 tsp
- Aesofotida(hing) ¼ tsp
- Garam masala/kanda lasun masala 2 tbsp
- Ginger garlic green chilli paste 1 tsp
- Tamarind size of half lemon soaked in 4 tbsp water
- Jaggery grated 2 tbsp
- Oil for frying
- Coriander leaves for garnishing
For tempering:
- Sesame seeds 1/2 tsp
- Mustard seeds ½ tsp each
- Oil 1 tbsp
Method:
1.Preparing the paste:
Prepare the chickpea paste/batter first by mixing all the ingredients mentioned in the “for paste” list. Add a spoonful of more water if you need. The batter has to be thick so that it can be applied by on the leaves easily. If its too runny then the paste will not stick to the leaves so be careful not to add too much water while making the paste. (The quantities of tamaring jaggery and red chilli powder can be adjusted according to individual preference) The tamarind helps is removing any itchiness that these leave can give. Once the paste is nicely mixed let it rest for 10 mins or so. In the meanwhile, lets prep the leaves.
2. Preparing the colocassia leaves:
For making the vadis the leaf is used, and the stem is discarded. Wash each leaf separately.
Cut the stem off and holding the knife flat over the leaf carefully shave off the large vein from behind the leaf.
The leaves are now ready to be used.
3. Prepare the steamer.
I use a bamboo steamer. You can use any steamer you have. It can be steamed in a regular cooker but remove the weight.
Take a pot and fill it 1/3rd with water and heat till it boils.
4. Preparing the vadis
You can use your countertop for rolling the leaves. Take the largest leaf and place it upside down.
Apply the chickpea/besan paste nicely all over the leaf. Place the second leaf on this and apply the chickpea/besan paste. Continue this till all leaves are stacked one on top of the other with a layer of the chickpea/besan paste between them.
Once all the leaves are stacked up we will start making a roll. Fold the curved side of the leaf once and then fold the sides of the leaf a little. Start rolling the leaf from the top and tuck the sides inside as you roll it. Make sure you roll it not too tightly as the paste will leak out. It should be just enough pressure so that the roll stays together, and the paste does not squeeze out.
I made 2 rolls of 4 leaves each.
4. Steaming the rolls
Check that the water has come to a boil. Place the rolls in the steamer.
Steam for 10-15 mins on medium heat.
After they are steamed remove the rolls out and allow to cool.
And cut 1 cm thick slices. Cutting the slices thin helps to make the vadis crispy.
Heat 2 tbsp oil in a flat pan and shallow fry these vadis(slices) for couple of minutes on each side or until crispy.
Take them out on a serving plate
Temper the mustard seeds and sesame seeds in oil and pour the tempering on the vadis.
Garnish with finely chopped coriander leaves.
Notes:
These vadis can be enjoyed as an evening snack with tea or can be an accompaniment to any meal.
The rolls can be kept in the refrigerator for 2 days and can be cut into slices and fried whenever required. Or else the slices can be frozen and they will stay good for a good 15 days atleast. These can be got to room temperature and fried and tempered whenever you feel like having them.
Adding tamarind to the paste to the batter is important as it helps in removing the itch element from the leaves.
