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Preparation Time : 10
Cook Time : 20
Total Time : 30
Alu / Taro leaves: 6-8 nos
Besan / gram flour: 1 cups
Ginger garlic paste: 1 tsp
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1 tsp
Tamarind pulp: 1 tbsp
Jaggery: 1 tsp
Salt: 1 tsp
For Garnishing: Sesame seeds: 1 tsp
Coriander leaves: 1 tbsp
Grated coconut: 1 tsp
For Seasoning: Mustard Seeds: 1 tsp
Cumin seeds: 1 tsp
Sesame seeds: 1 tsp
Oil: 1 tbsp
In a large bowl add all the ingredients mentioned under Main ingredients except the taro leaves.
Wash and clean dry leaves and slice off the thick stalks with a sharp knife.
Keep the first leaf and spread the batter completely.
Place another leaf on top of it in opposite direction.( Tip near the base of lower leaf)
Again applly batter and cover with another leaf.
Place 5 to 6 leaves for a single roll the same way.
Finally roll the leaf from sides vertically and then horizontally to give it a cylindrical form.
Steam it in a cooker or any vessel with 2 cups of water for 20 mins.
Once cooked remove and keep aside for cooling.
Cut the roll into small round slices.
In a pan,heat oil,add mustard seeds,let it splutter.
Now add the sliced alu vadi to this and toss for 2 to 3 mins.
Remove it ina serving plate and garnish with some sesame seeds, coriander leaves and grated coconut.
Serve with mint Chutney or raw papaya Chutney.
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