Aluvadi /Aluvadi Recipe/How to make Aluvadi.

maharashtrian alu chi vadi,aluvadi
Aluvadi/Aluwadi/Patra/Pathrode is a delicious savoury snack made from  colacasia /arbi leaves  with gram flour and peanut rolled steamed and then pan fried. Aluwadi is a very popular maharastrian snack also made by Gujarati's they call it patra and the recipe differs a bit. My mum is an expert in making this and we enjoy the aluvadis she makes .Aluvadi is a regular fare at my place so thought of sharing it in the blog today finally .

maharashtrian aluvadi
Alu vadis /Aluvadi is mostly made in monsoons though you will find the leaves throughout the year but mostly made during shravan or during Ganpati festival .Aluvadi can be enjoyed as a snack or eaten along with dal rice or your meals as a side dish .There is a yummy gravy preparation made using this leaves and also with steamed vadis..Will share this soon.for now enjoy delicious homemade aluvadis.
12 to 15 big or 18 to 20 med sized colocasia/arbi leaves
2 1/2 to 3 cup besan/gram flour
 2  tbsp tamarind
2 to 3 tbsp jaggery
1/2 cup grated coconut
2 to 3 green chillies
1 1/2 inch ginger
salt to taste
2 tsp red chilli powder
3 to 4 tbsp peanuts
1 tbsp sesame seeds
1/2 tsp turmeric powder
oil to shallow fry


  • Grind the coconut ,chillies ,ginger to a fine smooth paste
  • Mix jaggery in hot water and also soak tamarind keep aside for 20 minutes.
  • Dry roast peanuts and powder it coarsely with sesame seeds
  • In a bowl take sifted besan/gram flour ,add turmeric powder salt red chilli powder ,the ground coconut paste and peanuts powder ,i have not added any water as the paste was enough ,you may add little water,the mixture shouldn't be very watery ,it needs to be like a thick spreadable paste.
  • Wash the leaves and wipe dry.
  • Remove the stalk from the backside of the leaf  and also slice the thick veins off with a knife carefully
  • Then roll it with the rolling pin gently without applying much pressure ,this makes the leaf soft and easy to roll. 
  • Apply the tamarind jaggery mixture on the rolled backside of the leaf.

  • Then spread the besan mixture and place another leaf over it
  • You can place the other leaf in the opposite direction or same .
  • I used bigger leaves so i used 5 to 6 for one roll,if using small you may stack 6  to 7 and then roll.
  • Grease the thali or plate with oil  in which you got to pace the rolls .
  • Put water in the steamer and switch the flame on
  • Place the rolls on the steamer plate and steam for 20 to 25 minutes 
  • Once done remove them out
  • Slice them 

  • Heat oil in a pan ,you may add curry leaves and sesame seeds/til 
  • Then add the vadis .
  • Shallow fry the vadis on low flame till crisp 
  • Garnish with coconut and serve 
  • Enjoy it as a snack or as  side with your meals.

  • the v shaped leaf are the suitable ones,the round ones are itchy 
  • tamarind mixture is applied to avoid itchiness 
  • I roast the sesame seeds and grind it coarsely with the peanuts ,you may use whole til/sesame too. 
  • Be careful while removing the hard veins with the knife also roll the backside of the leaf gently without applying much pressure.
  • The steamed vadis stay well in the refrigerator ,you can slice and fry when you want.