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Practical Way to Serving Extraordinary Aalu Vadi

Hoping to dine Aalu Vadi a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page gonna guide you with useful procedures on preparing a Aalu Vadi like a famous chef made.

Aalu Vadi

We hope you got benefit from reading it, now let's go back to aalu vadi recipe. You can have aalu vadi using 15 ingredients and 5 steps. Here is how you cook it.

To cook an extraordinary Aalu Vadi, below are the components required:

  1. You need 20 of medium sized colocasia leaves or taro root leaves.
  2. You need 1/2 inch of ginger + 1-2 green chilies - made into a paste in mortar-pestle.
  3. Use 1 teaspoon of coriander powder (dhania powder).
  4. Prepare 1/2 teaspoon of red chilli powder (lal mirch powder).
  5. Use 1/2 teaspoon of turmeric powder (haldi powder).
  6. Provide 1 teaspoon of cumin powder (jeera powder).
  7. Prepare 1.5 tablespoon of seedless tamarind (imli) soaked in ¼ cup water.
  8. Get 2.5 cups of besan (orgram flour).
  9. You need 3-4 tablespoon of powdered jaggery or as required.
  10. Get 1/2-1 teaspoon of oil (optional) salt as required water as required.
  11. You need For of tempering alu vadi-.
  12. Take 2 to 3 teaspoon of sesame seeds (safed til).
  13. Prepare 1 teaspoon of mustard seeds (rai) ¼ teaspoon asafoetida powder (hing).
  14. You need 1 sprig of curry leaves (kadi patta) ¼ cup grated fresh coconut.
  15. Prepare 2 tablespoons of chopped coriander leaves (dhania patta).

After readying the components, now you are ready to cook your 5-star Aalu Vadi by following the procedures on this section:

  1. Preparation to make alu vadi Soak the tamarind in 1/4 cup water for 30 mins, rinse the taro leaves well and wipe them dry. prepare them as shown in the pics below like removing the central vein and stalks etc. making alu vadi batter now squeeze the tamarind directly into the water and extract the pulp. take all the ingredients for the batter in a mixing bowl..
  2. Add the tamarind pulp and mix well to make a thick batter. Add some water if required. Check the taste and add more salt or powdered jaggery if required. The batter has to be really thick making alu vadi For the first roll use 10 leaves and for the second roll use remaining 10 leaves..
  3. Now spread the batter on each leaf and arrange them as shown in the above pics. roll the edges vertically and spread some batter on them. now roll horizontally and tightly. keep on applying the batter on each fold as you roll. steaming alu vadi place the rolls on a greased steamer pan. steam the rolls for 20-25 minutes..
  4. When warm or cool, slice them and temper them. or you can deep fry them and serve with green chutney,making tempering alu vadi. For tempering-Heat oil in a pan. pop the mustard seeds first. Then add the sesame seeds, curry leaves and asafoetida, saute for a few seconds. Then add the sliced rolls and saute till they get browned..
  5. You can also just pour the tempering mixture on the sliced rolls. sprinkle grated coconut and coriander leaves on the alu vadi or patra and serve hot or warm.

Recipe : Aalu Vadi

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step by step to make Aalu Vadi

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