|Arbi leaves (Alu leaves)||10|
|Rice flour||1/2 cup|
|Dhania powder||1 tsp|
|Jeera powder||1 tsp|
|Red chilly powder||2 tsp|
|Ginger garlic paste||2 tsp|
|White sesame||1 tbsp|
|Tamarind pulp||1 tbsp|
How to make Aluvadi:
Mix the jaggery and tamarind pulp.
Wash the leaves.
Mix all the ingredients except oil in jaggery and tamarind pulp.
Add enough water to make a paste which can be spread easily.
Place one leaf face down on the table.
Spread besan mixture over a leaf in a thin layer.
Place another leaf (but opposite direction) over this leaf.
Repeat the same procedure for 5 leaves.
Tuck in the edges along the length and roll like a scroll.
Repeat same procedure for the rest 5 leaves.
Steam both rolls for 15 minutes in a cooker without pressure.
Allow to cool completely.
Cut into slices and deep fry.
Aluvadi is ready.
February 14th, 2008