Aluvadi

Wash the Colocasia leaves thoroughly. Pat them dry and carefully trim off the thick veins from the back of each leaf using a sharp knife, being careful not to tear the leaf.

In a small bowl, combine the Tamarind pulp and Jaggery. Add a tablespoon of warm Water and mix well to form a smooth paste. Set aside.

In a large mixing bowl, combine Besan, Rice flour, Ginger-garlic paste, finely minced Green chili, the prepared Tamarind pulp and Jaggery paste, Turmeric powder, Red chili powder, Cumin powder, Coriander powder, Asafoetida, and Salt. Gradually add Water, mixing continuously to form a thick, smooth batter without lumps. Stir in half of the Fresh cilantro.