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pathrode

PATHRODE

Smitha Kalluraya
Print Recipe Pin Recipe
Course Snack
Cuisine karnataka
Servings 4 serving

Ingredients
 

  • 10 - 15 Colacasia leaves

For Masala / To Grind :

  • 2 cup Rice
  • 1 tbsp Green Gram moong
  • 1 tbsp Bengal Gram Chana Dal
  • 3 tbsp Coriander /Dhania seeds
  • 1 tbsp Cummin / Jeera seeds
  • 1 cup coconut, grated
  • 1/2 tsp Turmeric
  • Lemon size Tamarind
  • 2 tbsp Jaggery
  • 8 - 10 Dry Red chillies
  • Salt, as per taste
  • Coconut Oil / Any oil

Instructions
 

  • Wash and soak the rice and dal in water for 3-6 hours.
  • Wash the taro / colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife.This will help them cook fast and make them less itchy.
  • Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency.
  • Now first take the largest/biggest leaf.Keep leaf upside down and smear a layer of masala on back side of leaf (ie masala on the side where you have removed the veins )
  • Place a second leaf on top of the first leaf & smear masala.Repeat the process for 3-5 leaves.In one pathrode roll there should be min 3 leaves.
  • Now pathrode is ready for rolls. Firstly fold the sides of the leaf towards the center and then roll along length of the leaves to make a roll.After it is rolled, smear the paste on top of it .
  • Once the rolls are done,steam cook these rolls 30-35 mins. Pock a knife and see if the knife catches the batter, if it doesn't then its done. If batter sticks to the knife, then cook it for some more time.
  • Wait till the pathrode cools down a bit . Once the pathrode is cooked , you can serve them in 2 ways. Either ways it tastes just as good.
  • Type 1: Serve as it is.. Type 1: Serve as it is.. Slice rolled cooked pathrode evenly,smear it with coconut oil / butter & serve it hot. Relish them as snack or as sides with rice/dal etc.
  • Type 2: Shallow frying the sliced pathrode for a more crispy snack

Pathrode tawa fry :

  • Slice the cooked pathrode .
  • Make a very thin diluted consistency of the ground masala batter.
  • Heat the tawa.Add 1/2 tbsp of oil. ( to get authentic Mangalore taste use coconut oil)
  • Dip pathrode slices in the batter and place on the tawa. Drizzle some more oil.
  • Shallow-fry it on both the sides on medium -low flames until the sides are crisp.
  • The pathrode fry is ready to be served .Enjoy as snack.Enjoyy the tasty crisps as tea time snack / with rice /dal .For Type 3 serving ,pathrode usli, click here

Notes

  1. Under cooked colacasia leaves can cause itchiness and irritation. So make sure that you cook them well.
  2. First keep the steamer on flame and allow water to boil and then the keep the plate of rools for steaming.
  3. Do not use more than 5-6 leaves , if leaves are big then use only 3-4 leaves at a time for 1 roll .
  4. Make sure to use enough tamarind in your dish to get rid of the itchiness.These leaves absorbs salt, tamarind and red chillies more,so use more than you normally use .
  5. In case you dont get the colacassia leaves you can replace it with big spinach leaves / collard greens.
  6. While doing tawa fry, if your masala batter is over , u can do a instant 1 .Just whisk rice flour,chilli pwd,jeera pwd,dhania pwd ,tamarind n salt. Or you can coat the slices with semolina / rava .
Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!
Love ~Smitha