Alu Wadi

Rinse the leaves and wipe them dry.
Work with one leaf at a time, place it upside down and using a knife remove the thick stem and veins without tearing the leaf. Cut the thick stem and gently slide the knife along the vein to remove it. you can do this a few times till vein is almost flat as the leaf.
To level it further, use a rolling pin and run it along the vein to even it up further.
Prepare all the leaves this way and keep them ready.

In a mixing bowl, add all the ingredient mentioned for batter - Besan(chickpea flour), salt, red chilli powder, turmeric, asafoetida (hing), jaggery powder and tamarind pulp.
Add some water slowly to make a paste that is easily spreadable - neither runny nor too thick.
This chickpea flour batter should have spicy, tangy and sweet flavor so depending on your taste adjust the red chilli, jaggery and tamarind quantity.

Divide the leaves into two batches of 7 each to make two rolls
For the first roll, take the biggest leaf of that batch and place it upside down i.e veins side up.
Apply a thin layer of the batter using hands (preferably) and spread it all over the leaf.
Place another leaf upside down again but in alternate way to the first i.e pointed part of the leaf is now at the broad portion of first leaf.
Spread the batter evenly on top of the second leaf as well.
Place the third leaf upside down in the same way as the first i.e the pointed side is at the broader side of second leaf and so on.
Repeat these steps for all the 7 leaves.
Now form tight roll - fold the botton slightly, then bring in the left to tpuch the middle line. apply some batter to help with sticking. Similarly fold the right to touch the middle line. Now roll starting bottom to up rolling as tight as possible.
Similarly make the second roll.

Place both the rolls seam side down in the steamer basket. You can grease the basket if needed with some oil.
You can steam using your regular steamer or pressure cooker or Instant pot or Multipot
Place water inside your preferred steaming machine about 1-2 cups and bring it to a boil. You can do this by pressing the saute button on Instant pot or Multipot.
Now place the steamer basket with the rolls inside into this and close the lid. Steam for 15-20mins
If using a regular pressure cooker, remove the weight and steam for 15-20 mins.
For Instant pot/Multipot - Press steam with value set to venting and steam for 15 mins with external timer followed by NPR.
Once the steam has settled, open the lid and take the steamer out.
Cut each roll into ¼ inch thick slices which are called Wadi or Vadi.
You can freeze these vadis or refrigerate them for later use. They are good for couple of days in refrigerator.

Depending on your skillet/pan size you may have to divide the tempering ingredients into two batches.
Heat a frying pan/skillet on medium high heat and to it add oil.
Once the oil is hot, add the mustard seeds and wait till the start spluttering.
Now add the asafoetida, curry leaves and sesame seeds and give it a quick stir.
Add the Alu Wadis in a single layer all over the pan (as many as can be accommodated).
Cook for 5-6 mins on one side until the wadis are golden brown and crispy and then flip and cook the other side till golden brown and crispy.
Serve these hot and crispy sprinkled with some cilantro and shredded coconut.