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ALU VADI | PATRA | STEAMED COLOCASIA LEAVES | KESAVE DANTU | SNACK RECIPE
INGREDIENTS:
Colocasia Leaves: 8
Gram Flour (Besan): 1 1/4 cup
Turmeric: 1 tsp
Red Chilli powder: 1 tsp (adjust as per taste)
Sesame seeds: 2 tbsp
Roasted Cumin powder: 1 tsp
Coriander powder: 1 tsp
Tamarind pulp: 1/2 cup
Jaggery: 1/2 cup (grated)
Ginger & green Chili paste: 1 tbsp
Oil: 2 tbsp
Grated coconut & chopped coriander for garnishing.
Salt to taste
Water
PROCEDURE:
Wash & dry the colocasia leaves. In a big bowl take gram flour & add the spices - turmeric, red chili powder, 1 tbsp sesame seeds, cumin powder, coriander powder. Also add tamarind pulp, grated jaggery & ginger - green chilli paste. Mix all the ingredients by adding water gradually. The batter should be just runny as shown in the video.
Now take the colocasia leaves and remove the stocks. On the matte side of the leaves, press the hard steams of the leaves with the help of rolling pin.
On a flat surface, place the bigger size leaf with the glossy side downward. Apply the batter prepared on the leaf (matte side). Now place another leaf in he opposite direction as shown in the video. Apply the batter on it. In the same manner place 4 to 5 leaves one above the other.
Now fold the leaves from the bottom two sides & apply the batter on it, next fold the leaves from the sides & reapply the batter on it again.
Now roll it gently like a cylinder, apply the batter to the removing side & close edges.
In similar pattern make roll of the remaining leaves.
Now steam the rolls in a steamer or cooker. Let it cook on high flame for 10 mins & on low flame for 5 to 8 minutes.
Remove the rolls once they are cooked. Let them cool down.
Slice the rolls as per the desired thickness.
Now heat oil in a pan. Take more oil just enough, more the shallow fry & less than deep fry.
Add sesame seeds to the oil. Place the cut pieces gently in the pan. Pan fry them till they dark brown on both the sides.
Remove & garish with fresh grated coconut & finely chopped coriander.
Hot Alu Vadi / Patra is ready.
Tip: Tamarind is very important as without it or with less of it the leaves may cause irritation in the throat. So be generous with the tamarind pulp. Also when rolling the leaves, make sure to roll it tightly to get neat layers.
Note: If you have any doubts or concerns regarding any recipe please leave us a Comment below. We will be HAPPY to help you.
THANK YOU
Music Credits: Potato_Deal
