Alu Vadi Recipe for Kids | Healthy Snack with Colocasia Leaves

Ingredients Required

• Colocasia leaves — 20 to 25 (medium-sized ones will do)

• Paste of ginger and green chilli – 1 teaspoon

• Chili powder – ½ teaspoon

• Turmeric powder – ½ teaspoon

• Cumin powder – 1 teaspoon

• Tamarind juice – about 1.5 tamarind soaked in a small cup of hot water

• Besan (chana dal powder) – 2.5 cups

• Jaggery — 4 tablespoons (powdered is preferred for this recipe)

• Oil – 1 teaspoon

• Salt – as per your taste

• Water – Just to thicken the batter

• Sesame seeds – 3 teaspoons

• Mustard seeds – 1 teaspoon

• Hing – ¼ teaspoon

• Curry leaves – 1 sprig (should be fresh)

• Coconut – ¼ freshly grated

• Coriander leaves – 2 tablespoons (finely chopped)

Steps to Prepare

• Extract the juice from the soaked tamarind. Keep it in a bowl to use when needed.

• In a bowl, add the ginger paste, masala powders, jaggery, salt, oil, water, and tamarind extract. Mix well. Add water, only if needed, to make the batter thick.

• Wash the Colocasia leaves and dry them thoroughly. You don’t need the stalk and central vein for this vadi, so remove these portions from the leaves.

• Coat one leaf fully with batter. Keep another leaf in the upside-down direction on top of this leaf. Apply batter all over this as well. Continue placing the leaves in alternate ways and coating them fully with batter until you do it for about 10 leaves.

• Roll this pack of 10 leaves gently without breaking. Cook the rolls on steam for 20 to 30 minutes.

• Cut the rolls into small circles and place the pieces on a plate.

• Add a spoonful of oil to a pan and stir-fry the tempering ingredients for a minute. These ingredients must include mustard, sesame seeds, Hing, and a few fresh curry leaves.

• Pour this tempering as a topping over the vadis.

• Sprinkling freshly grated coconut and chopped coriander leaves over the Alu Vadi enhances the flavours of this dish.