Take besan to the mixing bowl. Add rice flour, turmeric, red chilli powder, coriander seed powder, cumin seed powder, asafoetida, sesame seeds and salt. Mix well all dry ingredients.

Add tamarind jaggery pulp. Mix well.

Soaked small lemon size tamarind and 4 tbs jaggery powder in 1/4 cup water and boil. Let it cool down completely. Smashed into pulp.

Add little water and make a paste. It should be neither too thick nor too thin. It should spread easily.

Beat the batter until it becomes light.

Wash and dry the alu leaves. Cut the leaf as close to the stalk as possible.

Flip it over and roll it with rolling pin. Take the biggest leaf as a base.

Take a batter and spread evenly over the leaf with hand or spoon.

Now place the smaller leaves over it. Spread the batter again over it.

Repeat the same with at least 4 to 5 leaves or as many as you want.

Fold the side and spread the batter again. Start making roll and spread the batter on each fold. Not to make the roll too tight.

Steam the roll in pressure cooker or idly cooker for 15 minutes without putting whistle.

After 15 minutes remove from cooker and let it cool down.

Heat the oil in a pan. When oil gets hot deep fry the steamed alu vadi until it becomes crisp and brown on both sides.

Drain the excess oil and transfer to the serving plate. Alu vadi is ready to eat.