Pathrode – steamed colocasia leaf rolls layered with a spiced rice paste
There’s something deeply comforting about recipes that travel across generations and regions. One such dish is Pathrode—a traditional preparation of tender colocasia leaves smeared with a spiced paste, carefully rolled, steamed, and crisped up in a pan. Pathrode is a staple in many homes along India’s western and southern coasts. While in Karnataka it is often made with ground rice and aromatic spices, in Maharashtra and Gujarat it takes the form of Alu Wadi or Paatra, made  with gram flour. No matter the name or the method, each version celebrates our rich culinary heritage and the joy of sharing good food.
It’s fascinating how the same leaf inspires so many delicious variations. Whether it’s the rice-based Pathrode of Karnataka or the gram flour-based Paatra and Alu Wadi of western India, each recipe carries the imprint of regional tastes and traditions.
This beautiful diversity in food reminds us that while our recipes may differ, the love and care that go into preparing them are the same. It is a perfect example of our country’s spirit of unity in diversity.
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About Pathrode
Pathrode is steamed Colocasia leaf rolls layered with a spiced rice paste.The steamed rolls are sliced and pan-fried. Each bite has layers of texture—soft steamed rice paste, tender colocasia leaf, and a crispy golden crust when fried.
Pathrode is more than just a snack; it’s a cherished tradition prepared during festivals, monsoons, or special gatherings. The recipe requires some patience, but the end result is a delicious and satisfying treat that can be enjoyed as a snack or side dish.

Step-wise recipe with pictures
Wash the colocasia leaves thoroughly. Trim the stems and remove any thick veins. Use a pestle or rolling pin (belan) to gently flatten the thinner veins so the leaves become more pliable.

Keep the leaves aside.

Wash and soak rice in water for 2–3 hours.

Heat a pan on low flame. Dry roast urad dal, coriander seeds, cumin seeds, methi seeds, and dry red chillies until fragrant. Let them cool completely.

In a mixer jar, add soaked rice, roasted spices, tamarind, jaggery, turmeric powder, and salt. Pour a little water and grind everything into a fine, thick paste.

Place one leaf with its tip pointing upward and spread the paste evenly on the back side.

Place the second leaf over it, this time with the tip pointing downward, and spread more paste.

Continue layering in this alternating direction (tip up, tip down), spreading paste between each leaf. Use about 3–4 leaves per roll. Once layered, fold the sides of the leaves inward.

Roll tightly into a cylindrical log.

Repeat this process with all the leaves; you will get approximately 4 rolls from 13 leaves.

Place the rolls on a steamer plate.

Steam for about 40 minutes, or until cooked through. Remove and let them cool completely.

Once cool, cut each roll into thick slices.

Heat coconut oil in a pan over medium flame. Shallow fry the slices on both sides until they turn golden brown.


Recipe Card
Pathrode
Ingredients
- 13 Colocasia leaves
- 2 cups rice
- 2 tbsp urad dal
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- 7–8 fenugreek (methi) seeds
- 7–8 dry red chillies
- Lemon-sized ball of tamarind
- 2–3 tbsp jaggery
- ½ tsp turmeric powder
- Salt to taste
- Coconut oil for frying
Instructions
- Wash the colocasia leaves thoroughly. Trim the stems and remove any thick veins.
- Use a pestle or rolling pin (belan) to gently flatten the thinner veins so the leaves become more pliable. Keep the leaves aside.
- Wash and soak rice in water for 2–3 hours.
- Heat a pan on low flame. Dry roast urad dal, coriander seeds, cumin seeds, methi seeds, and dry red chillies until fragrant. Let them cool completely.
- In a mixer jar, add soaked rice, roasted spices, tamarind,jaggery, turmeric powder, and salt. Pour a little water and grind everything into a fine, thick paste.
- Place one leaf with its tip pointing upward and spread the paste evenly on the back side.
- Place the second leaf over it, this time with the tip pointing downward, and spread more paste.
- Continue layering in this alternating direction (tip up, tip down), spreading paste between each leaf.
- Use about 3–4 leaves per roll. Once layered, fold the sides of the leaves inward. Roll tightly into a cylindrical log.
- Repeat this process with all the leaves; you will getapproximately 4 rolls from 13 leaves.
- Place the rolls on a steamer plate. Steam for about 40 minutes, or until cooked through.
- Remove and let them cool completely.
- Once cool, cut each roll into thick slices.
- Heat coconut oil in a pan over medium flame.
- Shallow fry the slices on both sides until they turn golden brown.
Recipe Video
More Traditional Mangalorean Snack recipes
Goli Baje
Mangalore Buns
Yelappa
Steamed Cucumber Cake
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