PATHRODE/ STEAMED COLACASSIA LEAF ROLLS !!!!!!!!!

Pathrode is a konkani delicacy. We prepare it using colacassia leaves. Leaves should be tender otherwise your throat may start itching after eating pathrode. We make varieties of dishes using this colacassia leaf rolls like pathrode gashi, phanna pathrado , shallow fried pathrado, deep fried pathrado etc. Today i am going to explain you how to make STEAMED COLACASSIA LEAF ROLLS with step by step pics. Hope i am doing the needful. I will post all other recipes using colacassia rolls in future. Come on let us start from ingredients...

INGREDIENTS:-

white rice - 1 cup
toor dal - a fistful
grated coconut - 1 full
salt to taste
red chillies - 15
green chillies - 10 (this is my MILs tip. By using green chillies we can increase the spiciness of pathrode. If you don't like spicy then use 25 red chillies)
tamarind - double the big chana size
hing - little

colacassia leaves - as needed ( i used 7 medium & 4 small)

METHOD:-

How to make masala ?

1. Soak white rice and toor dal together in water for 2 hours.

2. Grind this along with grated coconut+salt+red chilly+ green chilly+ tamarind+lil hing to a fine paste. Do not make it watery. Add very less water while grinding. Keep it as dry as possible(it is very important). If you want you can add lil jaggery too while grinding (i don't add).

How to make pathrode ?

1.Clean the colocassia leaves, and pat them dry.

2. Remove the thick veins of the leaves.

3. On a clean surface, place the largest leaf upside down.

4. Spread the paste all over the leaf.

5. Now place another leaf on top & spread the masala. Continue stacking up to 3 leaves.

6. Fold the edges along the length, spread the masala.

7. Roll the leaves. Spread the paste between every fold.

8. Steam cook for 25 minutes. Better overcook than under cook.

                                       (rolls in idly steamer)

(steaming)

(after done)

9. One this comes to room temperature, you can cut them into 1/2 inch pieces . 

OR

You can cut them into 1/2 inch pieces & then steam them (my MIL does in this way. But 1st method is easier one).

HAPPY COOKING :)))))