pathrode recipe | how to make patrode | pathrode konkani recipe with detailed photo and video recipe. a traditional south canara delicacy recipe made with colocasia leaves and spiced batter. it is very similar to the alu vadi or gujarati patra recipe but made with coconut and rice batter. it is a perfect snack or perhaps a side dish to the regular meal and is served with a generous amount of coconut oil topping.
the pathrode recipe has a strong resemblance to the western india delicacy patra or alu vadi recipe. in western india, the recipe is made with besan stuffing as compared to the coconut stuffing in south. while it is evident why the besan or coconut stuffing is used in their respective location. but the flavour and taste remain same due to the use of colocasia leaves. in addition, there are 2 ways of making this recipe in my hometown of udupi. i have shown a popular way of steaming the rolled leaves and then tempered with roughly chopped rolls. but the other way is to cut cylindrical and pan fry them till it is roast. this makes it very similar to the alu vadi recipe and makes an ideal side dish when served with sambar rice combination.
the pathrode recipe can be overwhelming for the beginners, but with these tips and suggestions, it should be simpler. firstly, i would heavily recommend using tender leaves with thinner veins at the back. ripe leaves may have lot of fiber and may not yield the same taste. secondly if you find any visible stems at the back, ensure to slice it before using in the recipe. removing these would help you to roll and shape the leaves with stuffing. lastly, the batter to be perfectly balanced spice mixture with sweetness, tanginess and spiciness. the colocasia leaves has a itchy characteristics and may trouble your throat. hence a concentrated spice mixture should help to reduce its itchy behaviour.
finally, i request you to check my other side dish recipes collection with this post of pathrade recipe. it mainly includes recipes like goli baje, mangalore buns, mysore bonda, banana bajji, mosaru kodubale, banana mulka and vegetable bonda recipe. in addition, i request you to visit my other related recipes collection like,
pathrode video recipe:
recipe card for pathrode recipe:
pathrode recipe | how to make patrode | pathrode konkani recipe
Ingredients
- 1 cup rice
- 2 tbsp urad dal
- 1 cup (110 gm) coconut
- 2 tsp coriander seeds
- 1 tsp jeera
- ¼ tsp methi / fenugreek seeds
- ½ tsp turmeric
- ½ cup (60 gm) jaggery / gud
- ball sized (30 gm), tamarind
- 1 tsp salt
- 7 dried red chilli
- 20 colocasia leaves / kesuvina ele / aravi
for tempering:
- 2 tbsp coconut oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- 2 tbsp peanuts
- few curry leaves
- ¼ cup coconut
- 2 tbsp jaggery / gud
Instructions
- firstly, in a large bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
- transfer the soaked rice into the mixi.
- add in 1 cup coconut, 2 tsp coriander seeds, 1 tsp jeera, ¼ tsp methi and ½ tsp turmeric.
- also, add ½ cup jaggery, ball sized tamarind, 1 tsp salt and 7 dried red chilli.
- blend to smooth paste adding water as required. masala paste is ready.
- take colocasia leaves and trim off the veins as they cause itchiness.
- spread a ladleful of masala batter evenly.
- layer 4 times with colocasia leaves and batter alternatively.
- now fold the sides and roll into thick cylindrical.
- steam for 30 minutes.
- prepare the tempering by heating 2 tbsp coconut oil.
- splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts and few curry leaves.
- now add ¼ cup coconut and 2 tbsp jaggery.
- further, add in cut pieces of patrode and mix well.
- finally, enjoy patrode oggarane in your lunch or an evening snack.
how to make patrode with step by step photo:
- firstly, in a large bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
- transfer the soaked rice into the mixi.
- add in 1 cup coconut, 2 tsp coriander seeds, 1 tsp jeera, ¼ tsp methi and ½ tsp turmeric.
- also, add ½ cup jaggery, ball sized tamarind, 1 tsp salt and 7 dried red chilli.
- blend to smooth paste adding water as required. masala paste is ready.
- take colocasia leaves and trim off the veins as they cause itchiness.
- spread a ladleful of masala batter evenly.
- layer 4 times with colocasia leaves and batter alternatively.
- now fold the sides and roll into thick cylindrical.
- place into the steamer leaving space in between.
- steam for 30 minutes, or until the toothpick inserted comes out clean.
- cool the steamed patrode and cut into pieces.
- prepare the tempering by heating 2 tbsp coconut oil.
- splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts and few curry leaves.
- now add ¼ cup coconut and 2 tbsp jaggery. saute for a minute or until the raw smell of coconut disappears.
- further, add in cut pieces of patrode and mix well.
- finally, enjoy patrode oggarane in your lunch or an evening snack.
notes:
- firstly, the proportion of tamarind and jaggery is approximately 1:2.
- also, use tender colocasia leaves to prevent itchiness.
- additionally, steamed patode can also be pan fried on tawa instead of oggarane.
- finally, patrode oggarane recipe tastes great when sweetness, spiciness and tanginess are balanced.