TARO LEAF RECIPE-ALU VADI

First of all take the fresh taro leaves. Wash all the leaves in the water.

Then dry it with a clean cloth.

Now cut the stem of all the taro leaves. Keep aside the leaves.

Now cut the stem of all the taro leaves.

Take a bowl with gram flour in it. Add salt, red chili powder, sesame seeds, cumin powder, asafoetida, spices(garam) masala, 2 tablespoon oil, turmeric powder, tamarind pulp and jaggery.

(You can mix tamarind pulp ans jaggery. Make a paste of both and then add in the gram flour)

Add water as per requirement. The consistency of the batter should be medium.

Take a plate, put one single leaf on the plate.

Make sure the stem side should be your upper side.

Take the batter of gram flour which is already prepared.

With the help of hands paste the batter all over the leaf.

Then on the first leaf put the second leaf. Again paste gram flour on the second leaf.

Just like this, keep all the leaves by pasting gram flour paste on each layer. Paste the gram flour batter on the upper side of each leaf. Place all the leaves on each above one by one to make layers.

Here you can do two bunches. Make two bunches of 5 leaves each instead of making one single bunch.

Now roll the leaves by pasting the batter over roll also.

Fold both the sides of the roll by sealing it with the help of batter.

Here your taro leaf roll is ready. Keep it aside.

Now take a vessel or a pressure cooker with 3 cups of water in it.

Put it on the gas for boiling. The gas flame should be medium.

Keep a strainer on the vessel with taro rolls in it.

Cover the vessel by any glass lid or a plate.

Steam the taro rolls for 20 minutes on medium gas flame.

(If you are using a pressure cooker then remove the ring (gasket) and also remove whistle.)

After 20 minutes, turn off the gas. Take out the taro rolls and keep it for cooling in a plate.

After 20 minutes, turn off the gas. Take out the taro rolls and keep it for cooling in a plate.

When the taro leaves rolls are cooled, cut it into the pieces with the help of a knife into the equal size.

Here your steamed taro vadi is ready. You can simply eat steamed taro vadi also.