Alu Vadi – Marathi Recipe

Instructions

• Take besan in a bowl.
• Add rice flour, red chili powder, turmeric powder, and salt.
• Mix dry ingredients well.
• Take tamarind and jaggery in the same proportion.
• Soak in water or boil together.
• When it cools down, mash and take tamarind jaggery pulp.
• Add tamarind jaggary pulp. Mix well.
• Add a little water at a time and make a little thick paste.
• The consistency of the batter should neither too thick nor too thin. It should be easily spread.
• Beat the batter really good until it becomes light. The batter is already.
• Wash and dry the alu leaves.
• Take a leaf and cut its stalk as close to leaf as possible.
• 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.
• Take the biggest as the base leaf.
• Take the batter and spread it evenly all over the leaf.
• Spread the batter with hands. You can use a spoon too.
• Take a smaller leaf and put it above the first leaf.
• Spread the batter again over it.
• You can use as many leaves as you want.
• Fold the base part of the leaves first and spread the batter on it again.
• Fold the sides and spread the batter again.
• Start making the roll. Spread batter over each fold.
• Do not make a too tight roll.
• Heat up 1” water in the cooker. You can use an idly cooker too.
• Take a pot and add 1/2” water in it. Place the pot in the cooker.
• Grease a dish really good with oil and place it on the pot.
• Put the rolls with a sealed side facing down on the dish.
• Remove the whistle of the cooker. Do not remove the ring.
• Close the lid and steam on medium heat for 15 minutes.
• Let it cool down and cut into about 1/2” wide pieces.
• The thinner is the vadi, the crispier it will be.
• Heat up oil. Drop the vadi in oil and fry until it turns nice reddish from both sides.
• Take alu vadi out of oil, drain excess oil, and transfer them into a plate.
• Take sesame seeds in a tadka pan and add oil in it.
• Fry it nicely and add on fried alu vadi.
• Alu vadi is already.
• You can make a roll and keep them in a zip lock bag. You can store these bags in the freezer for about 2-3 months.
• You also can store the bag in the freeze for about a week.
• Take it out 1 hour before making, bring it to room temperature, fry it, and eat.