Name: Colocasia Leaves Rolls (Alu Wadi) recipe by Sujata Hande-Parab at BetterButter
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 7
Ingredients: For Colocasia Leaves Rolls or Alu Wadi - Besan/gram flour – 1 ¾ cups; Rice Flour – 2tbsp; Colocasia /Arbi or Arvi leaves – 9-10; White sesame seeds – ½ tbsp.; Tamarind paste – ¾ - 1 tsp; Asafoetida – ½ tsp; Coriander powder – ½ tsp; Turmeric – ½ tsp; Red chilli Powder – 1 ½ tsp; Grated jaggery – 1 ½ tsp; Ginger Garlic Paste – ½ tbsp; Coarsely ground green chillies – 1; Salt to taste; Oil – 1tbsp + 1 ½ cup for deep frying; Water-1/4 cup or as required for preparing thick batter

ABOUT Colocasia Leaves Rolls (Alu Wadi) RECIPE

Arvi leaves are cultivated and available throughout the year in all parts of India. In Maharashtra it is popularly called as “aluchi pane” and variety of dishes prepared using them. Aluvadi is a traditional Maharashtrian dish which is consumed as a side dish or snacks. It is also prepared in Gujrat and called as Patra. Arvi leaves are rich source of protein dietary fibers and lots of minerals. Arvi leaves, roots are consumed widely and used in many cooking preparations. Not all varieties are edible and it should not be eaten raw. Arvi leaves causes extremely unpleasant itching in your mouth and hands. Need to wash thoroughly under running water and apply some tamarind paste or kokam water before cooking with them.

Ingredients Serving: 7

For Colocasia Leaves Rolls or Alu Wadi - Besan/gram flour – 1 ¾ cups
Rice Flour – 2tbsp
Colocasia /Arbi or Arvi leaves – 9-10
White sesame seeds – ½ tbsp.
Tamarind paste – ¾ - 1 tsp
Asafoetida – ½ tsp
Coriander powder – ½ tsp
Turmeric – ½ tsp
Red chilli Powder – 1 ½ tsp
Grated jaggery – 1 ½ tsp
Ginger Garlic Paste – ½ tbsp
Coarsely ground green chillies – 1
Salt to taste
Oil – 1tbsp + 1 ½ cup for deep frying
Water-1/4 cup or as required for preparing thick batter

Instructions

In a bowl take Gram flour, Rice flour, coriander powder, red chilli powder, asafoetida, oil, white sesame seeds, grated jaggery, coarsely ground green chilies, ginger-garlic paste, turmeric, tamarind paste, salt. Mix well.
Add sufficient water and make a thick batter.
Wash Colocasia/Arvi/taro leaves. Pat dry with kitchen towel. Chop off the stalk and cut or slice the thick central and side veins.
Take biggest leaf and Place the vein side facing downwards. Gently apply prepared gram flour batter evenly all over the leaf.
Place another leaf with the tip in the opposite direction. Apply some batter, spread evenly. Repeat the process with remaining leaves.
Once finish applying batter on the leaves. Fold both the sides. Spread some batter.
Start rolling from one tip end, apply some batter every after each fold.
Once finish you can tie it using thread.
Grease plate with oil. Place roll on a plate.
Steam it in a steamer or presser cooker. (If using pressure cooker, cook for 3 whistles and in steamer cook it for 20-25 minutes. You can also check using toothpick it should come out clean.)
Switch off the flame. Let pressure inside cooker come down naturally.
Let it cool. Cut roll into ½ inch slices. Thinner slice will make crispier Alu wadi.
In a wok or Kadai, heat oil. Deep fry each wadi on a medium low flame until light brown and crisp.
Serve hot.

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