Name: Aluwadi (Patra) in my style recipe by Bhavika Shrimankar at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 8 - Alu leaves; 5 - Garlic cloves; 2 inch piece Ginger; Green chillies - 3 to 4; 1/2 cup - Coconut; 1/2 cup - Jaggery; 1/2 cup - Tamarind Pulp; 1 tsp - Red Chilli powder; 1 tsp - Badshah Rajwadi Garam masala; 1 tsp - Haldi powder; 2 tsp - sesame seeds; Salt to taste; 1 & 1/2 cups - Besan; 1/2 cup - rice flour; For tadka mustard seeds as per requirement; karipatta - a few; A pinch of hing

Ingredients Serving: 5

8 - Alu leaves
5 - Garlic cloves
2 inch piece Ginger
Green chillies - 3 to 4
1/2 cup - Coconut
1/2 cup - Jaggery
1/2 cup - Tamarind Pulp
1 tsp - Red Chilli powder
1 tsp - Badshah Rajwadi Garam masala
1 tsp - Haldi powder
2 tsp - sesame seeds
Salt to taste
1 & 1/2 cups - Besan
1/2 cup - rice flour
For tadka mustard seeds as per requirement
karipatta - a few
A pinch of hing

Instructions

Wash the leaves and pat them dry. Remove the stems and trim the veins which are a little thick. Cut them in small pieces shown as per the photo
Grind together: ginger, garlic, green chilies, coconut, finely. You can use the tamarind pulp to wet the mixture. It makes grinding easier. Now add the jaggery and grind again.
Take the mixture in a bowl, add the haldi, chili powder, garam masala, besan & rice flour. Mix well. If require add a little water, the consistency should not be runny, it should be like a dhokla batter. Add the alu leaves.
Now take one plate grease with oil put all the batter & on top sprinkle sesame seed now steam as dhokla for 20 to 25 minutes. Cool and cut shown as per photo.
Heat oil in a pan. Add mustard hing, karipatta steam alu wadi and shallow fry. Garnish with coconut and coriander leaves.

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