Method of making vadi of colocasia leaves :
Alu Vadi: Arabi leaves are very easy to make and tasty to eat. It doesn’t take much time to make colocasia leaves. Everyone likes colocasia leaves very much, from young to old.
You can also give colocasia leaves to the guests coming home. Colocasia leaves are prepared in a very short time.
Some dry spices, gram flour, and rice flour are used to make colocasia leaves. If you make colocasia leaves in this way, everyone will like it very much.
Ingredients for making colocasia leaves vadi:
- 10 tbsp gram flour/gram flour
- 2 tbsp rice flour
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- salt to taste
- 5~6 tbsp tamarind jaggery pulp
- Water
- Potato / 2 bunches of colocasia leaves
- oil for frying
- 1 tbsp sesame seeds
- 1/2 tsp oil
Method of making vadi of colocasia leaves:
Alu Vadi: First take out gram flour in a bowl. Add rice flour, red chili powder, turmeric powder, and salt, and mix the dry ingredients well.
And now take tamarind and jaggery in equal quantity. Soak it in water or boil it together. When it cools down, mash the pulp of tamarind jaggery. Add tamarind jaggery pulp and mix it well.
Now add a little water at a time and make a thick paste. The batter should neither be too thick nor too thin. It should spread easily.
And now beat the batter well till it becomes light. The batter is already there. Wash and dry the potato/arabi leaves. Take a leaf and cut its stem as close to the leaf as possible
And now flip it over and roll it with the help of a rolling pin. This reduces the shallowness of the leaf and helps to make the leaves slightly flattened. Take the largest as the base leaf.
Take the batter and spread it evenly all over the leaf by spreading the batter with hand. You can also use a spoon. Take a small leaf and place it on top of the first leaf, again spread the batter over it.
And now you can use as many leaves as you want. First, fold the base of the leaves and spread the batter again. Fold the edges and spread the batter again.
Start making rolls. Spread the batter on each turn, do not make too tight a roll. Heat 1 inch of water in the cooker. You can also use an idli cooker. Take a vessel and pour 1/2 inch of water into it. Place the utensil in the cooker.
Grease a utensil well with oil and place it on the utensil. With the sealed side facing down, place the roll on the dish
Remove the whistle of the cooker. Do not remove the ring. Close the lid and steam on a medium flame for 15 minutes let it cool down and cut into pieces about 1/2” wide
The thinner the vadi, the more crisp it will be. Heat the oil. Put the vadi in the oil and fry till it turns red on both sides. Take out the aloo vadi from the oil, remove the extra oil, and take it out on a plate.
Take sesame seeds in a tadka pan and add oil to it. Fry it well and add fried aloo vadi to it. Aloo Vadi is already there, you can roll them and keep them in a zip-lock bag. You can store these bags in the freezer for about 2-3 months.
You can also keep the bag in the fridge for about a week. Take it out 1 hour before making it, bring it to room temperature, fry it, and eat it.
Now our colocasia leaves are ready. Serve hot. If you make colocasia leaves in this way, everyone will like it very much.
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