Authentic Rickwach with Urad Dal and Colocasia leaves

Name: Authentic Rickwach with Urad Dal and Colocasia leaves
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 7-8 colocasia (arbi/taro) leaves; 1 1/3 cups split and skinned black gram urad dal washed; 2 tablespoons gram flour (besan); 1 teaspoon dry mango powder (amchur) or lemon juice; 1 pinch asafoetida; 1 teaspoon cumin seeds; 1 tablespoon finely chopped ginger; 4 garlic cloves; 2 green chilies; 1/2 teaspoon turmeric powder; 1/3 teaspoon coriander powder; 1/3 teaspoon red chili powder; 1/4 teaspoon garam masala; Salt to taste; as needed Fresh coriander; as needed Mustard oil

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Urad Dal Rickwach is a traditional and delicious recipe made from urad dal, arbi leaves and spices. It is especially popular in Uttar Pradesh, Bihar. This crispy and tasty snack is perfect to have with tea!
To make it, urad dal is soaked in water, then ground and spices are added to it, then this mixture is coated on arbi leaves and then steamed. After steaming, it is fried or shallow fried.

#CA2025 #Week13 #uraddal
#rickwach #urad_dal_rickwach #colocasia #arbi_leaves #authentic_recipe

Sudha Agrawal @SudhaAgrawal_123

Mumbai

#CA2025 #Week13 #uraddal
#rickwach #urad_dal_rickwach #colocasia #arbi_leaves #authentic_recipe

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Ingredients

40 minutes

3 servings

7-8colocasia (arbi/taro) leaves
1 1/3cups split and skinned black gram urad dal washed
2tablespoons gram flour (besan)
1teaspoon dry mango powder (amchur) or lemon juice
1pinch asafoetida
1teaspoon cumin seeds
1tablespoon finely chopped ginger
4garlic cloves
2green chilies
1/2teaspoon turmeric powder
1/3teaspoon coriander powder
1/3teaspoon red chili powder
1/4teaspoon garam masala
Salt to taste
as needed Fresh coriander
as needed Mustard oil

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Steps

40 minutes

1

First, wash the urad dal thoroughly and soak it in water for 4–5 hours.
Once the dal has soaked and become soft, drain the water and put the dal into a mixer jar.
2

Now add green chilies, finely chopped ginger, cumin seeds, asafoetida (hing), and garlic to it.
3

Grind all the ingredients without adding any water and transfer the mixture to a mixing bowl.
4

Now add all the mentioned powdered spices along with gram flour (besan).
Mix everything well to prepare a thick batter.
5

On the other hand, wash the colocasia (arbi) leaves thoroughly and clean them.
Using a knife, gently remove the thick veins (hard parts) from the leaves.
6

Now place the colocasia (arbi) leaves on the kitchen platform and spread the urad dal and spice paste evenly over one leaf. Place another leaf on top of it and apply the paste again. Repeat this process 3–4 times, layering and applying the paste.
7

Then carefully roll the layered leaves into a tight roll.
8

On the other side, heat water in a steamer.Grease the perforated (steaming) plate with a little oil beforehand.Once the water starts boiling, place the rolled leaves on the greased plate and steam them for about 12–15 minutes. Once the roll has cooled down, cut it into thick slices using a knife.
Now
9

Now heat oil in a pan, add the slices, and fry them on both sides until they turn golden brown. Then take them out.
10
11

Hot, tangy, and delicious Rickvach is ready!
Serve it with your favorite chutney or sauce.