In a large bowl, combine the chickpea flour, rice flour,sattu flour , ground cinnamon, immunity powder, ajwain,ground fennel seeds, ground cumin seeds, chilli powder, and salt .
Whisk to combine.
Add the grated ginger, green chilli paste, tamarind and jaggery powder.
Slowly add the water, whisking all the time to ensure a smooth paste is formed without lumps.
Continue whisking for 5 minutes until the paste is smooth.
Set aside for 15 minutes.
To assemble the Alu Vadi-
Organise the colocasia leaves by size.
The assembly process will begin with the largest leaves to the smallest leaf.
Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface.
Top with a large spoonful of batter.
Use a rubber spatula, or your hands to spread the batter over the leaf.
Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf.
It should look like a butterfly, the four corners resembling wings.
Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again.
Once all the five leaves are stacked , cover it finally with more batter.
Fold one side of the leaves down to the centre.
Repeat for the other side so the leaves meet in the middle.
It should form a rectangle.
Cover with more batter.
Starting from the short side, begin to form a tight roll.
Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking.
Rub any remaining batter on the outside of the log to stick down any loose ends.