- Pour besan into a bowl.
- Add rice flour, red chili powder, turmeric powder and salt.
- Mix ingredients well.
- Soak tamarind and jiggery in water and boil.
- Let cool.
- Mash the tamarind and jiggery into a pulp.
- Mix well.
- Add water a little at a time and make into a thick paste.
Note:The consistency of the batter shouldn’t be too thick of too thin and should spread easily.
1.Beat the batter until it becomes light.
- Wash and dry the alu leaves.
- Cut the leaf as close to the stalk as possible.
- Flip it over and roll with a rolling pin. This reduces the shallowness of the leaf and helps in making the leaves a little flat.
- Use the biggest leaf as a base.
- Spread batter evenly over the leaf using hands or spoon.
- Place a smaller leaf above the first leaf and spread the batter over it.
Note: You can use as many leaves as you want.
- Fold the base part of the leaves first and spread batter on it again.
- Fold the sides and spread the batter again.
- Start making a roll, spreading batter over each fold.
Note: Be careful not to make the roll too tight.
- Heat up water and place the pot in a cooker.
- Grease a dish with oil and place it in the pot.
- Place the rolls on the dish with the sealed side facing down.
- Close the lid and steam on medium heat for 15 minutes.
- Let it cool down and cut the roll into ½ in wide pieces.
Note: The thinner the vadi is, the crispier it will be.
- Heat up oil.
- Drop the vadi in oil and fry until it reddenson both sides.
- Remove alu vadi out of oil, drain excess oil, and transfer them into a plate.
- Add sesame seeds and oil in a tadka pan.
- Fry nicely and add the fried alu vadi.
- Alu vadi is ready.
Note: You can store the bag in the freezer for about a week.Take it out 1 hour before making, bring it to room temperature, fry it and eat.