Aluchya Vadya


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Details from Aluchya Vadya Next
Alu vadi is a snack that is popular in Maharashtra and Gujarat. Colocasia or Alu leaves are stuffed and rolled. These are steamed and then shallow or deep fried to make delicious snack. Do try this recipe at home and do not forget to like and comment.
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Ingredients:
тАв 10 tbsp Besan / Chick pea flour
тАв 2 tbsp Rice flour
тАв 1 tsp Red chili powder
тАв 1/4 tsp Turmeric powder
тАв Salt to taste
тАв 5~6 tbsp Tamarind Jaggery Pulp
тАв Water
тАв 2 Bunches of Alu / Colocasia leaves
тАв Oil for frying
тАв 1 tbsp While sesame seeds
тАв 1/2 tsp Oil
Method:
тАв Take besan in a bowl.
тАв Add rice flour, red chili powder, turmeric powder and salt.
тАв Mix dry ingredients well.
тАв Take tamarind and jaggery in same proportion.
тАв Soak in water or boil together.
тАв When it cools down, mash and take tamarind jaggery pulp.
тАв Add tamarind jaggery pulp. Mix well.
тАв Add a little water at a time and make a little thick paste.
тАв The consistency of the batter should neither too thick nor too
thin. It should be easily spread.
тАв Beat the batter really good until it becomes light. Batter is already.
тАв Wash and dry the alu leaves.
тАв Take a leaf and cut its stalk as close to leaf as possible.
тАв Flip it over and roll with a rolling pin. This reduces the
shallowness of the leaf and helps in making the leaves a little flat.
тАв Take the biggest as the base leaf.
тАв Take batter and spread it evenly all over the leaf.
тАв Spread the batter with hands. You can use spoon too.
тАв Take a smaller leaf and put it above the first leaf.
тАв Spread the batter again over it.
тАв You can use as many leaves as you want.
тАв Fold the base part of the leaves first and spread batter on it again.
тАв Fold the sides and spread the batter again.
тАв Start making roll. Spread batter over each fold.
тАв Do not make too tight roll.
тАв Heat up 1тАЭ water in cooker.
тАв Take a pot and add 1/2тАЭ water in it. Place the pot in the cooker.
тАв Grease a dish really good with oil and place it on the pot.
тАв Put the rolls with sealed side facing down on the dish.
тАв Remove the whistle of the cooker. Do not remove the ring.
тАв Close the lid and steam on medium heat for 15 minutes.
тАв Let it cool down and cut into about 1/2тАЭ wide pieces.
тАв The thinner is the vadi, the crispier it will be.
тАв Heat up oil. Drop the vadi in oil and fry until it turns nice reddish
from both sides.
тАв Take alu vadi out of oil, drain excess oil and transfer them into a
plate.
тАв Take sesame seeds in a tadka pan and add oil in it.
тАв Fry it nicely and add on fried alu vadi.
тАв Alu vadi is already.
тАв You can make roll and keep them in zip lock bag. You can store
these bags in freezer for about 2-3 months.
тАв You also can store the bag in freeze for about a week.
тАв Take it out 1 hour before making, bring it to room temperature, fry
it and eat.
Tips:
тАв For making alu vadi, use 1 tbsp besan for 1 alu leaf.
тАв Try to use leaves that have black stalk.
тАв You can add coriander powder and cumin powder if you want.
тАв Tamarind jaggery reduces the itchiness of alu leaves.
тАв If you make roll too tight, it may remain raw from inside while
frying. Make a little loose roll only.
тАв You can deep fry or shallow fry alu vadi as you like. You can have
these without frying too.
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