An easy and delectable way to eat nutritious collard greens!
Collard greens are nutrition powerhouses with very few calories, so I wanted to find a way to enjoy them. This vadi mimics the alu vadi or patra made out of colacasia leaves. This scrumptious, low-fat, higher protein filling makes it a winner in my book!
The plain nonfat yogurt and gram flour in my recipe ups the protein content and needs just a teaspoon of olive oil in the filling, for over 50 vadis!
So here is the step by step-
I removed the stems and trimmed the thick central vein at the back of the washed collard green leaves. I blanched them for about 10 seconds in boiling water and then put them in ice water.
Then, as in the photos below, going clockwise from the upper left, 1. I arranged 4 leaves overlapping each other, step 2, spread the filling over them, arranging 4 more leaves over it and 3.repeated the process twice again. Total leaves used per roll 12. The last picture shows how I rolled the collard green rolls.
I steamed both the rolls for 10 to 12 minutes. Cool, slice and they can be eaten as is, or topped with a tempering or shallow fried with the tempering.
They are great to serve as appetizers for a party, with or without the tempering and shallow frying. They taste delicious in all forms, so all the guests can enjoy… even the ones watching their weight 🙂
Savory Collard Green Vadi
- 1 big bunch of fresh collard green leaves
For the filling-
- 1 cup besan or chick pea flour
- 1 cup plain yogurt
- 1 teaspoon grated fresh gingerroot
- 1 teaspoon grated garlic
- 1 teaspoon red chili powder(or to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon poppy seeds
- 1 teaspoon roasted cumin seed powder
- 1 teaspoon roasted coriander seed powder
- 1 teaspoon brown sugar
- ½ ~ 1 teaspoon amchur /dried mango powder, depending on how sour the yogurt is.
- Salt to taste
- 1 teaspoon olive oil
- About 2 tablespoons water, if needed, for batter to be of spreading consistency
For the tempering-
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon sesame seeds
- ½ teaspoon poppy seeds
- 2 dried red chillies
- 1/8 teaspoon asafetida
To make the Collard Green Vadi-
- Wash the collard green leaves. Remove the stems and trim the central thick vein behind the leaves, taking care that the leaves don’t rip.
- Boil a large pot of water. Add the leaves, in batches, for about 10 ~ 15 seconds each. Remove with tongs, and drop them in a pot of cold ice water. Remove and set aside on a kitchen towel.
- Simply combine all the ingredients for the filling. The batter should be of spreading consistency like dosa batter but not runny.
- Lay out 4 leaves of the collard greens, face down and overlapping, as shown in the photo. Spread the batter
- Repeat step 4 twice again on top of the first layer. Total leaves used 12 with 3 layers of leaves and 3 layers of filling.Repeat steps 4 and 5 for another roll.
- Roll as shown in pictures and steam, seam side down, for 10 to 12 minutes. Cool and cut in slices about a 1/4 inch thick, and serve as is, or covered with tempering or shallow fried. they also taste good with Mango and Red Pepper Chutney.
- The vadis can be made in advance and warmed up or shallow fried later.
- The rolls can be frozen for use later too. Just defrost and proceed to warm them up, cover with the tempering or shallow fry..
Enjoy the weekend!