Konkani Style Pathravade/Pathrode Recipe-Colocasia Leaves Snack
The recipe is a masterpieces from the Konkan and Mangalorean cuisine, It is prepared using colocasia leaves that are smeared with a spicy, tangy rice and coconut paste. It is then rolled and cut into roundles so you can see the layers of the stuffing.
Pathravade, a masterpiece from the Konkan and Mangalorean cuisine. Pathravade is prepared using colocasia leaves. The leaves are smeared with a spicy, tangy rice and coconut paste. Its later stacked upon each other and then steam cooked. The steam cooked rolls are later relished as such with a dollop of butter or cut into slices and shallow fried in coconut oil.
If you like this recipe, you can also try other Konkan recipes such as
- 12 Colocasia Leaves (Arbi) For masala (to grind)
- 2 cups Basmati rice
- 1 tablespoon Green Moong Dal (Whole)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 3 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon Cumin seeds (Jeera)
- 1 cup Fresh coconut , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- Tamarind , lemon size
- 2 tablespoons Jaggery
- 8 Dry Red Chillies
- Salt , as per taste
- Coconut Oil , as required
How to make Konkani Style Pathravade/Pathrode Recipe-Colocasia Leaves Snack
To begin making the Pathrode Recipe, wash and soak the rice and dal in water for 3 to 6 hours.
Wash the colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife. This will help them cook fast and make them less itchy.
Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency.
Now first take the largest/biggest leaf. Keep leaf upside down and smear a layer of masala on back side of leaf. Place the second leaf on top of the first leaf & smear masala. Repeat the process for 3 to 5 leaves.
In one pathravadev roll there should be minimum 3 leaves. Now pathravade is ready for rolls. Firstly fold the sides of the leaf towards the centre and then roll along length of the leaves to make a roll.
After it is rolled, smear the paste on top of it. Once the rolls are done, steam cook these rolls 15 to 20 minutes.
Wait till the pathravade cools down a bit.
Once the pathravade is cooled, you can serve them in 2 ways. Just slice them, smear little butter and relish or shallow fry them with coconut oil till they turn crisp. Serve hot.