Thursday, November 21, 2013

Patrode / Patra


Colocasia/Taro Leaves - 8
Raw Rice - 1 cup
Black Gram - 2 tbsps
Split Pigeon Peas/ Toor Dal - 2 tbsps
Bengal Gram - 2 tbsps
Coriander Seeds - 2 tbsps
Fenugreek Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Coconut, grated - 1/2 cup
Dry Red Chillis - 18 to 20
Tamarind - small lemon sized
Jaggery, powdered - 2 tbsps
Salt to taste
Oil for roasting - 1/4 cup (preferably, coconut oil)


  1. Wash and soak rice, black gram, toor dal, bengal gram, fenugreek seeds, coriander seeds and cumin seeds with enough water, for 3-4 hours.
  2. Wash the taro leaves.
  3. Carefully pat them dry with clean cloth.
  4. Using a sharp knife, remove the stem from each leaf without tearing the leaf. Set aside.
  5. Blend together grated coconut, dry red chillis and tamarind using very little water.
  6. Now add soaked ingredients, cumin seeds and salt. Blend using little water. The batter should be of dropping consistency and must have 'fine grain' or rava like texture.
  7. Add powdered jaggery and pulse the batter twice.
  8. Pour water into a steaming pot and place it on flame.
  9. Take a taro leaf and place it on a flat surface. If the leaves are all not of the same size, take the biggest leaf first.
  10. Flip the side - the lighter side up.
  11. Smear the batter all over the leaf to form a even layer.
  12. Place another leaf on top of the batter with lighter side up and smear the batter as in Step 11.
  13. Layer two more leaves as in step 11 & 12.
  14. Now fold the broader ends of the leaves, vertically, until 3/4rth, keeping the bottom tip as is.
  15. Now tightly roll the leaves from top all through to the tip of the leaves.
  16. Smear some batter all over the roll. 
  17. Repeat steps 10 -16 for the remaining leaves.
  18. If you have banana leaves available, you can roll these prepared rolls in banana leaves. If not, directly place them on a perforated plate of a steaming pot.
  19. When the water in the steaming pot comes to boil, place the rolls in the perforated plate in the steaming pot.
  20. Cover and cook for 30 minutes or until the rolls are cooked.
  21. Remove the lid of the steaming pot and let the rolls cool down, preferably to room temperature.
  22. Heat a griddle.
  23. Slice the rolls.
  24. Place the slices on hot griddle.
  25. Pour little oil on each slices and flip the sides.
  26. Roast on low flame.
  27. Now sprinkle oil on the other side of the slices and roast on low flame.
  28. Serve hot. 


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