Alu Vadi
By: Archana
Published: Friday, July 15, 2011 - 6:07am

Ingredients




3 leafs washed and dried (you can use more leaves but I did not want tempt fate 3 leaves)
1/2 cup tamarind juice
3/4 cup besan/kadli hit/chana daal atta
1/2 cup jaggery cut in fine pieces (adjust as per taste)
1/2 teaspoon chilli powder (this year I have mixed Guntur and badgyi chilli powders so it is 
Salt
1 teaspoon hing/asafoetida
1 pinch of cooking soda
1 tablespoon til/sesame seeds (optional)

Preparation

1 Mix the jaggery in the tamarind and wait till it dissolves. You could crush the jaggery with your fingers. 2 Add the rest of the ingredients and make a thick batter, batata wada batter consistency. Adjust the seasonings. 3 On a clean surface lay the alu leaf face down or should I say the veins should be facing you. 4 Spread a thin layer of the batter. Lay another leaf on the batter surface and spread the batter again covering the entire leaf. Repeat with the third leaf. 5 Fold the sides of the leaf and the curved edges from the top so that you get a rectangle. 6 Now make a tight roll of the leaf. Cover the leaf with the remaining batter from all sides. 7 In the pressure cooker on a metal sieve place a plate upside down now transfer the roll in the cooker and steam for 20 minutes. 8 Remove from the cooker cool it; slice the roll so that you get pinwheels. These can be eaten just like this or shallow fried.