A crispy and tasty Maharashtrian snack made with colocasia leaves.
In a bowl, mix tamarind and jaggery. Keep aside for 20 mins.
After jaggery is dissolved, strain the mixture.
Wash Colocasia leaves well and wipe with clean cloth.
Remove stems and with rolling pin flatten all the veins.
In another bowl, add gram flour, rice flour, salt, red chili powder, turmeric and coriander cumin powder. Mix well.
Add 5-6 tbsp tamarind jaggery pulp and little water. Mix well using whisk to form a smooth paste like mixture. Sprinkle white sesame seeds and mix again.
Lay the biggest leaf with lighter green side up. Apply the paste all over the leaf.
Add another leaf with little bit smaller size on top. Apply the paste again.
Repeat with all other leaves.
Now fold the leaves as shown in the images and make a roll.
Steam the roll for 20-25 mins.
Cut 1/2 inch discs of the roll. Steamed vadis are ready.
Heat oil in a pan. Shallow fry the discs until crispy and brown from both sides.
Garnish with shredded coconut, coriander and serve.