Rolled and Stuffed!
Delicious rolled leaves that are fried in a spicy and tangy sauce!
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 10leaves colocasiaAluchi pane
- 2 green chillies
- Ginger paste
- 1/2tsp red chilli powder
- 1/2tsp Turmeric powder
- 1tsp cumin seeds powder
- 1/2tsp Sesame seeds
- 1tbsp tamarind pulp
- 2cup Besan
- 2tbsp jaggery
- 1tsp Rice flourOptional
- Saltas per taste
- Wateras required
For Tempering
- Oil
- 2tsp Sesame seeds
- 1tsp Mustard seeds
- Pinch of Asafoetida
- 4-5 Curry Leaves
- Grated fresh coconut
- coriander leaveschopped
Instructions
- Wash colocasia leaves and wipe them dry. Wipe the leaves with the dry cloth.
- In a mixing bowl take besan, cumin seeds, red chili powder, tamarind pulp, jaggery, rice flour, crushed green chilli, ginger paste, salt, sesame seeds and little water mix well to make thick batter.
- The batter should be thick.
- Spread the leaves on plain surface with the darker side down.
- Now spread the batter on each leaf now place the next leaf on top of it and apply another layer of besan.
- Continue this process with five leaves
- Roll the edges vertically and spread little batter on them.
- Now roll them tightly.
- Keep on applying batter on each fold.
- Place the rolls on a steamer and steam cook for 20 minutes.
- Remove from steamer and let it cool.
- Cut into thin slices.
- You can deep fry and serve hot.
- Or you can temper them.
- For tempering heat oil add mustard seeds once it crackle add sesame seeds, curry leaves and asafoetida and finally the sliced alu vadi rolls.
- Saute till they turn to browned.
- Garnish with chopped coriander leaves and grated fresh coconut and serve.
Recipe Notes
