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Steamed Alu Wadi


Energy (kcal) - 188

Protein (g) - 8

Carbohydrate (g) - 19

Fat (g) - 8

Khyati's Health-O-Meter Says:

The consumption of colocasia leaves helps promote healthy blood pressure and reduce the chances of cardiovascular problems. Colocasia leaves are a fibre-rich food that helps boost digestive function. The fibre in colocasia removes fat and junk from the intestine. The leaves contain high levels of antioxidants and Vitamin C that help reduce potentially harmful molecules called free radicals, which may cause cancers, autoimmune disorders, and degenerative problems. 

  • Colocasia leaves [whole] - 2 nos.
  • Besan - 2 tbsp
  • Tamarind pulp - 1 tsp 
  • Red chili powder - ¼ tsp
  • Turmeric powder - ¼ tsp 
  • Garam masala - ¼ tsp
  • Mustard seeds - ¼ tsp 
  • Cumin seeds - ¼ tsp 
  • Sesame seeds [white] - ½ tsp
  • Ginger garlic paste - ½ tsp
  • Lemon - ½ piece
  • Curry leaves [crushed] - 4 to 5 nos.
  • Oil - 1 tsp
  • Salt - As per taste
  • Water - as required

Step 1 Take a bowl, and add besan, tamarind pulp, red chilli powder, turmeric powder, garam masala, ginger garlic paste, and sesame seeds. Add water, mix all the ingredients well and make a thick batter.  Step 2 Wash and dry the culocasia leaves and cut their stalk. Take the biggest as the base leaf. Take the batter and spread it evenly all over the leaf. Spread the batter with your hands or you can use a spoon too.  Step 3 Take a smaller leaf and put it above the first leaf. Spread the batter again over it. Start making the rull. Spread batter over each fuld. Do not make a too-tight rull. Step 4 Steam the rull in an idli steamer or the pressure cooker [Remove the whistle of the cooker. Do not remove the ring] for about 15 - 20 mins on medium flame. Step 5 Let it coul down and cut into about ½ inches wide pieces. Step 6 Take a pan, add oil, let it heat, and later add cumin seeds, mustard seeds, and curry leaves. Let the seeds pop nicely and add Alu wadi pieces into it. Squeeze lemon on it and enjoy!

Steamed Alu Wadi - BY KHYATI RUPANI

10 FEB 2018


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