Alu Vadi

Alu Vadi

Alu Vadi

  • Servings: 6-8
  • Difficulty: Average
  • Print


  • 4 large Alu (Colacasia, Arbi) leaves or 6 medium leaves
  • 4 cups Besan (gram flour)
  • 2 tbsp. tamarind paste
  • 1 tbsp. Jaggery
  • Salt to taste
  • Grind together:
  • 6 green chillies
  • 1tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 5 garlic flakes
  • ½” pc ginger
  • Oil for frying
  • Tempering
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. sesame seeds
  • Garnish (optional):
  • Coriander leaves
  • Fresh coconut


  1. Cut off the stems and thick ridges from the back of of the Alu leaves.
  2. Soak the leaves in salted water for 10 minutes to loosen any dirt or kill any insects attached to the leaves.
  3. Rinse the Alu leaves and wipe dry.
  4. Mix the tamarind paste, salt and jaggery with ground masala.
  5. Add besan and make a thick spreadable paste with water (ensure it is not runny or will be difficult to stay on the leaf). 
  6. Take one leaf and spread some of the paste to cover the leaf. 
  7. Place a second leaf on top of the first leaf and spread some more of the paste on it. 
  8. Repeat the process till all the leaves and paste is used up. 
  9. Roll up the leaves, by folding in the sides and make a big compact roll. 
  10. Steam in a pressure cooker or steamer till cooked, about 20 to 25 minutes. 
  11. Allow to cool. 
  12. Cut into ½” thick slices and shallow fry in oil till lightly brown on both sides.
  13. For tempering, heat oil in a pan, add the mustard seeds, when they splutter add the sesame seeds and toss for few seconds till lighly brown. 
  14. Pour the empering over the alu vadi and serve with chutney or tomato ketchup.
  15. Garnish with chopped coriander and fresh coconut, if desired.

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