Aug 28, 2012

Aluvadi/ Patra/ Stuffed taro leaves

                        Aluvadi/ stuffed taro leaves are one of the most favourite Maharashtrian delicacies. It is also very popular snack in Gujarat called as Patra... When I came to Bangalore, I realized "Patrode" are also very popular snack in Mangalore Community, wherein the batter is fermented rice batter. Aluvadi is made usually in the monsoon season especially in Shravan and during Ganesh festival.

       Aluvadi is of a special importance to me, cos that dish is specifically associated with one and only person. I don't think anyone else in the world can create that taste which my dearest aaji used to make. My mother's mother, my granny was a culinary expert. She was quick and fast with her recipes which used to turn out always great. She was the cute ever smiling strong lady who is an inspiration for me. She was not only good with cooking skills in kitchen, but was very very good with managing relations with everyone. She knew what each of her grandchild loved and she was sure to make them in jiffy for them before she came over. She used to bring her Kurmura laddoos every single time she visited our home.....
Oh! how much I miss her... Can't type any futher with my vision turning blurred with every memory of hers hitting me now... Love u dear aaji.. This post is dedicated to u,,,, wont be able to make the ALUVADI as nearly good as yours.... 

Makes 10 pieces
  • 4 colcassia leaves/ taro leaves/ aluchi paana
  • 1 cup besan/ gram flour
  • 2 tbsp jaggery
  • 2 tbsp tamarind paste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp salt
  • 2-3 tbsp water
  • First lets make the batter. In a large bowl, add besan, salt, chilli powder, coriander powder, cumin powder, garam masala, jaggery and tamarind paste. mix it well by adding water a tablespoon at a time to make a medium consistency smooth batter. 
  • Wash the taro leaves and wipe them dry with a paper towel. Cut the central thick vein and the thick stem.Place the largest leaf on a flat surface.

  • Smear the paste all over the leaf. Now place the other leaf over the top, but turn the leaf such that the pointed portion of the leaf points in the opposite direction,,, CONFUSED,, see the pic below
  • Apply the paste all over the leaf. Repeat for the rest two leaves as well.Keep in mind the topmost leaf should also be covered with batter. 
  • Now fold the upper, lower ends and sides of the leaves to resemble a rectangle.

  • Smear the folded edges with batter and start rolling the leaves tightly

  • Steam the roll in the steamer or in a pressure cooker without whistle for 25- 30 min. Check if the roll is well cooked by inserting a toothpick in the centre.
  •  Let the roll cool down. Then cut the roll into 1/2 " slices
  • Now either you could shallow fry or deep fry or just temper with tempering of oil, curry leaves, mustard seeds, sesame seeds.
  • I just heated a shallow girdle/ tava . Placed the aluvadis and trickled some oil around them. Shallow fried the aluvadis and savoured every bite of them missing my dear aaji...

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