Alu Vadi

Alu vadi is a very famous Maharashtrian dish. Alu means colocasia leaves and in monsoon they are most easily available in the market.

How to select good leaves:

The stem should be black and the leaves should NOT be velvet in texture.


  1. ginger-chilli paste
  2. salt
  3. Jaggery
  4. Turmeric
  5. red chili powder
  6. coriander powder
  7. besan / gram flour
  8. baking soda
  9. water
  10. Arbi / Patra / colocasia leaves
  11. tamarind pulp


  1. In a bowl take 2 cups besan, add 1/2 cup tamarind water, salt, ginger chili paste, turmeric, Jaggery powder (2 tablespoon), red chili powder, coriander powder,water, a pinch of baking soda and mix well.
  2. Make sure the batter is thick and not very watery.
  3. Now let it rest for 20 minutes.
  4. Meanwhile clean the leaves, dry then with a cloth and remove the stem.
  5. Now apply the mixture on the one leaf and place another leaf over it, make layer of 3-4 leaves and then roll it.
  6. Now steam these rolls for 15 minutes.
  7. Let the rolls cool down completely before cutting.
  8. Now deep fry it.

Enjoy Alu vadi !!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s