Pathrode recipe | How to make patra vadi | Mangalore - Malnad style patrode recipe
By Latha on July 23rd, 2016
Pathrode or patrode recipe explained with step by step pictures and video. This type of pathrode is in practice across Mangalore and Malnad region of Karnataka. The pathrode recipe is slightly different in other parts of Karnataka. Pathrode or patrode is a very tasty snacks or breakfast recipe prepared using rice and colocasia leaves. Pathrode or patrode is also familiar by name patra vadi or patra vada.
As I know only few varities of colocasia leaves (kesuvina ele) are considered as edible ones. As per my parents the other varities will itch a lot. But if you get good leaves then it is worth trying this recipe because it is very very tasty. I have captured the image of leaves, which I have used. You can have a look on them.
If you are looking for more Mangalore style recipes then visit our Mangalore-Udupi recipes section. And if you are looking for more Malnad style recipes then visit our Malnad recipes section. Now let us get on to the detailed recipe of pathrode with step by step pictures.
I have made a video on this pathrode recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 hours
Cooking time: 1 hour
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 16 medium sized colocasia leaves / Kesuvina ele
- 2 cups dosa rice
- 6 - 8 red chili (medium spice)
- 4 tsp coriander seeds
- 1 tsp cumin seeds or jeera
- 1/2 cup grated coconut
- 1 lemon sized tamarind
- 1 lemon sized jaggery
- Salt as per your taste
Ingredients for tempering pathrode (optional):
- 1/2 cup grated coconut
- 1/2 cup powdered jaggery
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- 5 - 6 curry leaves
- 4 tbsp oil
Instructions for making pathrode - Type1:
- Just have a look on the colocasia leaf I used. Stems are black, leaves are slightly thick and edges are dark.
- Remove the stem and clean the leaves.
- Soak the rice for 4 - 5 hours.
- Prepare thick batter for pathrode having dosa batter consistency by grinding the soaked rice, red chili, coriander seeds, cumin seeds, grated coconut, jaggery, tamarind and salt.
- Now on a clean surface keep a big colocasia leaf upside down. Apply the thick batter all over the leaf.
- Keep another leaf and again apply the batter all over the leaf.
- Likewise keep 4 leaves and apply batter well in between the leaves.
- Now fold the leaves from both the sides.
- Apply the batter again and roll it to make the rolls. Please have a look on the image.
- Prepare all 4 rolls and steam them for 1 hour. If the leaves are not cooked properly, they might itch while eating. So do not compromise on cooking time.
- Now once they are cooked you can eat them. Or slice the rolls to shallow fry them. Or you can chop them into small pieces and temper it like type2 (given below).
- Heat a flat pan, drizzle some oil and shallow fry the slices on both the sides. Serve and enjoy.
Instructions for making pathrode - Type2:
- Finely chop the cleaned colocasia leaves.
- Mix them well with the batter.
- Now grease the idli plates and place the above batter and leaf mixture on the idli plates.
- Steam cook the leaves and batter mixture for about 45 minutes under medium flame. Once they are warm, crumble them or make small pieces.
- Now prepare tempering using oil, red chili, curry leaves, mustard seeds and urad dal.
- Add in crumbled mixture and mix for a while.
- Add in grated coconut and powdered jaggery.
- Mix them well again. Switch off the stove and serve.
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