Alu vadi

Remove stems and wash colocassia leaves. Drain and wipe off the excess water.

Mix gram flour and rice flour. Add sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.

Spread the paste on one leaf, put another leaf on it and again spread some paste on it. Like this arrange all the leaves one above the other with the layer of paste in between them.

Wrap the leaves tightly and make a roll. Tie it with a thread if desired.

Pour some water in a pressure cooker. Place the roll in a deep vessel. Do not add water in the vessel. Put the vessel in the cooker and close the lid. Steam (without using the weight) for about 25 minutes.

Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is cooked. Let cool and slice.

Heat oil in a deep frying pan. Deep fry the pieces in hot oil. Or shallow fry them on a flat griddle. Remove when golden brown and crisp. Serve hot as an appetizer.