Pathrode
steamed colocasia leaf rolls layered with a spiced ricepaste
Servings 4 rolls
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.