#aluvadirecipe 

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Aluvadi, known as Alu Vadi in Maharashtra, is a popular snack made using colocasia (taro) leaves. Here’s a traditional Maharashtrian recipe:
##Ingredients
*For the batter:*
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 tablespoon tamarind pulp
- 2 tablespoons jaggery, grated
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Water as needed
*For assembling:*
- 6-8 large colocasia (taro) leaves
- Oil for shallow frying
*For tempering:*
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- A pinch of asafoetida (hing)
- Curry leaves
- Freshly grated coconut (optional)
- Chopped coriander leaves
Instructions
1. *Prepare the leaves:*
- Wash the colocasia leaves thoroughly and pat them dry.
- Remove the thick central vein from each leaf using a knife.
2. *Prepare the batter:*
- In a mixing bowl, combine the gram flour, rice flour, tamarind pulp, grated jaggery, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
- Gradually add water to the mixture, stirring continuously to form a thick, smooth batter. The consistency should be spreadable but not too runny.
3. *Assemble the rolls:*
- Place one colocasia leaf on a flat surface with the vein side facing up.
- Spread a thin layer of the batter evenly over the leaf.
- Place another leaf on top of the first one and spread more batter on it. Repeat this process for 3-4 leaves, stacking them on top of each other.
- Roll the stacked leaves tightly from one end to the other, similar to rolling a Swiss roll. Secure the roll by spreading a bit of batter on the edge to seal it.
- Repeat the process with the remaining leaves and batter.
4. *Steam the rolls:*
- Place the rolls in a steamer and steam them for about 20-25 minutes or until they are cooked through. You can check by inserting a toothpick; it should come out clean.
- Allow the steamed rolls to cool completely before slicing them into 1/2 inch thick pieces.
5. *Fry the slices:*
- Heat a little oil in a frying pan over medium heat.
- Shallow fry the sliced rolls until they turn golden brown and crispy on both sides.
- Remove them from the pan and place them on a paper towel to drain excess oil.
6. *Tempering:*
- In a small pan, heat 2 tablespoons of oil.
- Add mustard seeds and let them splutter.
- Add sesame seeds, asafoetida, and curry leaves. Sauté for a few seconds.
- Pour this tempering over the fried Alu Vadi slices.
- Garnish with freshly grated coconut and chopped coriander leaves.
7. *Serve:*
- Serve the Alu Vadi hot, accompanied by green chutney or sweet tamarind chutney.
Enjoy your delicious Maharashtrian Alu Vadi!