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Wednesday, August 29, 2012

Aluchi Vadi

Aluchi Vadi

  • 6 Tender large Taro leaves

  • 2 cup Besan (Chickpea Flour)
  • 2 tsp Chili Powder 
  • 1 tsp Goda Masala
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric
  • Chopped Coriander
  • 2 tsp Tamarind Pulp
  • 1 tsp Jaggery
  • Salt to taste
  • Water as required
  • Oil as needed for shallow fry 


  1. Wash taro leaves thoroughly, flip and remove the veins keeping the leaf intact. Set these aside.
  2. Mix all the remaining ingredients except water in a bowl. Add little water at a time and make thick paste. Consistency should be like idli batter. 
  3. Now spread leaf, spread the paste on the leaf making sure its covered but the batter layer is thin. Now spread another leaf on top and spread thin layer of batter.
  4. Fold sides of the leaf, cover with more batter so the sides stick properly. Now make tight roll.
  5. Similarly make two more rolls from remaining leaves and batter.
  6. Arrange all the rolls in a greased plate.
  7. Steam for 15-20 mins.
  8. Remove and let them cool completely. Now using sharp knife cut thick rounds vadis.

9. Shallow fry these vadis from both the sides.


 10. Serve hot with Chutney/ Sauce or any dip of your choice.



You can make tempering using mustard, cumin, sesame seeds, 
asafetida, turmeric and curry leaves. 

Pour it on the vadis.

Kothimbir Vadi / Coriander Vada

Kothimbir Vadi

It’s a Maharashtrian Dish. Kothimbir Vadi means Coriander

Vada. It’s a snack which is very popular in Maharashtra.

I tried doing this for the weekend snacks menu. My Mother 

in law have totally different recipe for this which I would 

share soon. 

Easy to make snacks for weekends.. try it!


  • 2 cups chopped Coriander leaves
  • 1 cup besan (chickpea flour)
  • 3 tbsp bhajniche peeth
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • Pinch of asafetida
  • ½ tsp ginger garlic paste
  • 1 green chilly finely chopped
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • Oil to fry
  • Salt to taste

  1. Mix all the ingredients in bowl except the oil.
  2. Use little water and make a thick batter. The batter consistency should be like bhaji/pakoda batter.
  3. Take one plate grease it and pour the batter in it.
  4. Steam for 15-20 mins.
  5. Allow to cool and then cut in to pieces.
  6. Take a kadhai pour oil in it for frying.Fry until golden brown and appear crisp.
  7. Serve it with any dip/ chutney/ sauce of your choice. 

Tip: When you have lot of guest coming this can be steamed and refrigerated and fried at time of serving.