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How To Make Savory Taro Leaf Rolls (Alu Vadi) With Chickpea Flour

Updated on September 4, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Taro Leaf Rolls
Taro Leaf Rolls

Mouth-Watering Savory Rolls with Numerous Health Benefits

Taro leaf rolls (Colocasia Leaf Rolls) are beneficial to health and extremely appetizing. People make taro rolls (Alu Vadi) in many diverse ways. I chose the quick and easiest way to make this yummy snack.

Taro leaves are loaded with beneficial nutrients. Chickpea flour which is high in protein is the main ingredient for making taro rolls. Hence, the resulting snack comes out obviously healthy and delectable!

I made taro rolls with a batter made of chickpea flour and spices and steamed them for 20 minutes. Make thin slices. Enjoy eating them as they are, sprinkled with some coconut oil or deep fry the slices for a crunchy treat.

Over to the detailed recipe.


5 stars for Savory Taro Leaf Rolls (Alu Vadi) Recipe

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: Serves 4 people

Ingredients

  • 1 big cup chickpea flour
  • lemon size tamarind, soaked in very little water
  • 1 teaspoon jaggery powder
  • 2 pinches asafetida (hing powder)
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons rice flour
  • 1 teaspoon spice powder or rasam powder, optional
  • 1 teaspoon red chili powder
  • 1 teaspoon salt, or as per taste
  • 1 teaspoon oil, preferably coconut oil
  • 10 taro leaves
  • 2 teaspoons sesame seeds, toasted
  • oil for shallow frying or deep frying

Taro leaf (Colocasia leaf)

Colocasia (taro) leaves are not to be eaten raw. They are itchy when they are raw. They should be eaten only after cooking.

Note: The dishes made from these leaves should be spicier. Hence, make use of red chili, tamarind, and salt in good proportion.

Taro leaves are abundant in India and in many other countries. There are many varieties of the leaves, but the basic features are the same. They differ in shape, size, color, thickness, and the thickness of the veins on it. To get the best out of these leaves, you should use them when they are young and tender. Once they are mature and old, there is every possibility that they may induce itching on the hand, tongue, throat, or wherever you have touched them raw or cooked.

I have heard, people using fancy plants grown in container pots that poorly resemble colocasia leaves to make food items. Be careful that there are poisonous varieties among fancy plants. Don't consume them unless you are sure of their edibility. Make a point that actual taro leaves can be recognized easily.


Instructions:

  • Wash taro leaves. Remove the stem and thick veins on the backside. Pat dry them. Set aside.
  • In a large bowl, add chickpea flour, red chili powder, spice powder (optional), turmeric powder, tamarind paste, jaggery powder, Hing powder, rice flour, roasted sesame seeds, and salt. Add a teaspoon of coconut oil. Mix well.
  • Adding water, make a thick batter.
  • Place a taro leaf backside up. Thinly apply the batter all over as shown in the pic.
  • Place another leaf backside up in the opposite direction. Apply the batter.
  • Similarly, place 5 leaves one above the other. Fold both the sides and the bottom side about 2 inches towards the center. Apply the batter on the exposed leaf.
  • Tightly hold the bottom and make a roll. Refer the pic.
  • In the same way, make another roll. Thinly apply oil on the prepared rolls. Steam-cook them for 20 minutes. If using a pressure cooker, don't place the weight. Turn off the heat once they are properly cooked.
  • Remove the lid. Take the rolls out. If you want to eat them straight away, thinly slice them, and sprinkle some coconut oil on them for the extra flavor.
  • On the other hand, if you want to make it more savory, shallow fry or deep fry the slices in oil until they become golden brown and crispy.
  • Garnish them with toasted sesame seeds. Enjoy munching!

Photo Tutorial

Step one: Add all ingredients as per instructions to a mixing bowl. Make a thick paste or batter by adding water little by little.
Step one: Add all ingredients as per instructions to a mixing bowl. Make a thick paste or batter by adding water little by little.
The paste or batter.
The paste or batter.
Step two: Prepare taro leaves for making rolls as per instructions. Take a leaf and place it backside facing up and the leaf pointing upwards. Thinly apply the paste all over.
Step two: Prepare taro leaves for making rolls as per instructions. Take a leaf and place it backside facing up and the leaf pointing upwards. Thinly apply the paste all over.
Place another leaf on it while the tip pointing downwards. Apply the paste on it in a similar way. Similarly, place total five leaves and apply the paste.
Place another leaf on it while the tip pointing downwards. Apply the paste on it in a similar way. Similarly, place total five leaves and apply the paste.
Step three: Fold the sides and the bottom up to 2 inches and apply the paste on the exposed areas. Hold the bottom portion tightly with your both hands and make roll as shown in the pic. Apply the paste to the exposed areas.
Step three: Fold the sides and the bottom up to 2 inches and apply the paste on the exposed areas. Hold the bottom portion tightly with your both hands and make roll as shown in the pic. Apply the paste to the exposed areas.
The taro roll
The taro roll
Thinly apply oil on the prepared rolls
Thinly apply oil on the prepared rolls
Step four: Cook the rolls by steaming for 20 minutes. I used a pressure cooker for this purpose. Don't put the cooker weight. Half-way through, turn taro rolls for uniform cooking.
Step four: Cook the rolls by steaming for 20 minutes. I used a pressure cooker for this purpose. Don't put the cooker weight. Half-way through, turn taro rolls for uniform cooking.
Cooked taro leaf rolls
Cooked taro leaf rolls
At this point, you can eat by sprinkling a few drops of coconut oil on them.
At this point, you can eat by sprinkling a few drops of coconut oil on them.
For making it more savory, slice the rolls when they cool down completely.
For making it more savory, slice the rolls when they cool down completely.
Shallow fry both the sides while adding some coconut oil or deep fry them until they get golden brown and crispy.
Shallow fry both the sides while adding some coconut oil or deep fry them until they get golden brown and crispy.
Shallow fried taro leaf rolls. Relish these delectable snacks!
Shallow fried taro leaf rolls. Relish these delectable snacks!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 190
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 16 g5%
Sugar 0 g
Fiber 4 g16%
Protein 5 g10%
Cholesterol 0 mg
Sodium 54 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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