Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Alu Wadi - Tea Time Snack

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 2 servings

4 nos Taro leaves / Colocasia leaves Chempin leaves
1 cup Besan/Gram flour
¼ tsp Sugar
½ Lemon Lime juice
1 tsp Chilli powder
½ tsp Coriander powder
¼ tsp Turmeric powder
Salt, to taste
Water for making batter
For seasoning
2 tsp Oil
1½ tsp Mustard
½ tsp Sesame seed
¼ tsp Asafoetida
Coconut and chopped coriander leaves — grated, for garnishing

Preparation

Step 1
In a bowl Stir everything together thoroughly all the ingredients to make a batter.
Step 2
To make rolls, remove the stick stems and nerves from the colocasia leaves / taro leaves. You can find lot of small nerves and sub nerves in the back side of this leaves. Wash the leaves well. Wipe them with kitchen towel and set aside. You can start this process early and do a couple of leaves a time, when ever you find time.
Step 3
Spread a plastic sheet or a utensil top on kitchen platform. Place a leaf face down (deveined portion up).
Step 4
Apply a thin layer of prepared batter on the back side of the colocasia leaf. Place another leaf over it and apply batter. Repeat the same with 3rd and 4th leaves.
Step 5
Fold sides and roll to form a cylindrical roll.
Step 6
Steam this roll for 30 minutes.
Step 7
The colour of the leaves will slightly change. Check the roll by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
Step 8
Get out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Main Course

Alu Wadi - Tea Time Snack

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 2 servings

4 nos Taro leaves / Colocasia leaves Chempin leaves
1 cup Besan/Gram flour
¼ tsp Sugar
½ Lemon Lime juice
1 tsp Chilli powder
½ tsp Coriander powder
¼ tsp Turmeric powder
Salt, to taste
Water for making batter
For seasoning
2 tsp Oil
1½ tsp Mustard
½ tsp Sesame seed
¼ tsp Asafoetida
Coconut and chopped coriander leaves — grated, for garnishing

Preparation

Step 1
In a bowl Stir everything together thoroughly all the ingredients to make a batter.
Step 2
To make rolls, remove the stick stems and nerves from the colocasia leaves / taro leaves. You can find lot of small nerves and sub nerves in the back side of this leaves. Wash the leaves well. Wipe them with kitchen towel and set aside. You can start this process early and do a couple of leaves a time, when ever you find time.
Step 3
Spread a plastic sheet or a utensil top on kitchen platform. Place a leaf face down (deveined portion up).
Step 4
Apply a thin layer of prepared batter on the back side of the colocasia leaf. Place another leaf over it and apply batter. Repeat the same with 3rd and 4th leaves.
Step 5
Fold sides and roll to form a cylindrical roll.
Step 6
Steam this roll for 30 minutes.
Step 7
The colour of the leaves will slightly change. Check the roll by piercing with a pointed knife in the roll. The gram flour batter should not stick to the knife.
Step 8
Get out the roll from the steamer. Let it cool for 10 minutes and cut into equal size pieces.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.