Pathrode is one of the traditional dish from Dakshina Kannada/South Canara. Kesu/Colocassia leaves grow nicely during the rainy season and these leaves are used for Patrode.
Pouring Rain from the sky makes the weather so chill. The whole atmosphere turns cool and the moisture in the weather brings the cold wind. In this season the spicy patrode helps the people to keep the body warm.
The ingredients used for patrode is mainly the raw rice, little urid dal and methi. People do use little bit of toor dal which helps patrode to be bit hard. Or it turns soft when it is piping hot.
I have used raw rice, urid dal, toor dal, a teaspoon of methi/fenugrik seeds with tamarind and other spices.
There are two varieties of Kesu Leaves. One is purely green which is purely green and the other one is slightly brown and the stem is little blackish. The blackish leaves are better to use and do not itch much and it is said that they are more healthy.
Pathrode can be eaten as breakfast and evening snackwith tea or coffee too...Patra Means leaves ..Vada means Vadaas....Its tasty and spicy....
Lets see the recipe Now :
Raw Rice : 3 Cups
Red Chillies : 8 to10
Coconut : 1/2 Coconut : Fresh and grated.
Coriander Seeds: 3 Tablespoons
Jeera Powder/jeera : 1 Tablespoon
Turmeric powder: a pinch
Tamarind : A big lemon size
Jaggery : 5 to 6 Tablespoons
Salt : to taste.
Fenugreek Seeds: 1 Teapoon.
Urd Daal: 1/3 of the cup. (3 Tablespoons)
Ingh ( Asafotoda) : a pinch
Method :
1. Wash and soak Dosa rice , Fenugreek Seeds and Urd Daal for 3 hours.
2. Soak Tamarind in water. ( 2 lemon size will do ). Soak jaggery with little water. (It turns soft and easy to grind). Or you can powder jaggery and keep it aside. (No need to soak in water).
3. Grate coconut and Add coriander seeds, jeera, ingh, Red chillies and Turmeric powder and grind it to the paste consistency with very little water. (Grinding spices first help the things churn nicely).
4. Drain water from the soaked rice and grind with coconut mixture until paste. Add required water. The dough should be thick.
5. Add Jaggery and salt at the end and grind for few minutes so that they mix well with rice paste. Remove from the jar and keep it in a bowl .
6.Take washed and cleaned Kesu leaves and remove the thick part from ( behind ) the leaves.
7.Keep a leaf flat. The back part should be for up.
8. Take a handful of ground dough and spread it evenly on the leaf. Keep another leaf on the first leaf. Again take a handful of dough and spread. At least 3 to 4 leaves should be one above the other. (Use the bigger leaves at down and choose smaller ones to the top).
9. Now roll the edges in and roll the leaves round and tight. Repeat the same and arrange these rolls on a plate.
10. Keep idli cooker on the fire. Put some water in. Keep its plate and arrange rolled patrode rolls nicely.
11.It should be cooked for 30 to 40 minutes. Prick a stick or knife edge to know patrode is done. (It should not stick to the pricked stick).
12. If using pressure cooker put some water at the bottom. Keep an bowl upside down and then keep a plate and arrange the rolls.
13. Do not use weight.
14. Serve with butter/coconut oil/ghee and jaggery. .
Use of tamarind should be proper or you might get itchy feeling while eating.
Use of jaggery more/less is optional.
Use of spices should be proper. or It does not taste good.
Use of toor dal is optional. Its one;s choice to use. Without adding toor dal also the patrode taste soft and good.
Preparation time : 40 Minutes for cooking. + Soaking rice, dals and methi - 3 to 4 hours + grinding - 20 to 25 minutes in grinding machine. 10 to 15 minutes in Mixi Jar. (Best to use grinder ).
Serves : 5 to 6.
You can prepare Patrode Upma, Vada, Kallu Patrode, Gasi Patrode from the same patrode which is already cooked. .
Pouring Rain from the sky makes the weather so chill. The whole atmosphere turns cool and the moisture in the weather brings the cold wind. In this season the spicy patrode helps the people to keep the body warm.
The ingredients used for patrode is mainly the raw rice, little urid dal and methi. People do use little bit of toor dal which helps patrode to be bit hard. Or it turns soft when it is piping hot.
I have used raw rice, urid dal, toor dal, a teaspoon of methi/fenugrik seeds with tamarind and other spices.
There are two varieties of Kesu Leaves. One is purely green which is purely green and the other one is slightly brown and the stem is little blackish. The blackish leaves are better to use and do not itch much and it is said that they are more healthy.
Pathrode can be eaten as breakfast and evening snackwith tea or coffee too...Patra Means leaves ..Vada means Vadaas....Its tasty and spicy....
Things Needed :
Kesuvina yele ( Kesu Leaves) : 10 to 15Raw Rice : 3 Cups
Red Chillies : 8 to10
Coconut : 1/2 Coconut : Fresh and grated.
Coriander Seeds: 3 Tablespoons
Jeera Powder/jeera : 1 Tablespoon
Turmeric powder: a pinch
Tamarind : A big lemon size
Jaggery : 5 to 6 Tablespoons
Salt : to taste.
Fenugreek Seeds: 1 Teapoon.
Urd Daal: 1/3 of the cup. (3 Tablespoons)
Ingh ( Asafotoda) : a pinch
Method :
2. Soak Tamarind in water. ( 2 lemon size will do ). Soak jaggery with little water. (It turns soft and easy to grind). Or you can powder jaggery and keep it aside. (No need to soak in water).
3. Grate coconut and Add coriander seeds, jeera, ingh, Red chillies and Turmeric powder and grind it to the paste consistency with very little water. (Grinding spices first help the things churn nicely).
4. Drain water from the soaked rice and grind with coconut mixture until paste. Add required water. The dough should be thick.
5. Add Jaggery and salt at the end and grind for few minutes so that they mix well with rice paste. Remove from the jar and keep it in a bowl .
6.Take washed and cleaned Kesu leaves and remove the thick part from ( behind ) the leaves.
7.Keep a leaf flat. The back part should be for up.
8. Take a handful of ground dough and spread it evenly on the leaf. Keep another leaf on the first leaf. Again take a handful of dough and spread. At least 3 to 4 leaves should be one above the other. (Use the bigger leaves at down and choose smaller ones to the top).
10. Keep idli cooker on the fire. Put some water in. Keep its plate and arrange rolled patrode rolls nicely.
12. If using pressure cooker put some water at the bottom. Keep an bowl upside down and then keep a plate and arrange the rolls.
13. Do not use weight.
14. Serve with butter/coconut oil/ghee and jaggery. .
Note :
Do not add lots of water while grinding ...since the rice paste should be thick and you should be able to apply this on the top of the Kesu leaves. ( Little thicker than idli paste).Use of tamarind should be proper or you might get itchy feeling while eating.
Use of jaggery more/less is optional.
Use of spices should be proper. or It does not taste good.
Use of toor dal is optional. Its one;s choice to use. Without adding toor dal also the patrode taste soft and good.
Preparation time : 40 Minutes for cooking. + Soaking rice, dals and methi - 3 to 4 hours + grinding - 20 to 25 minutes in grinding machine. 10 to 15 minutes in Mixi Jar. (Best to use grinder ).
Serves : 5 to 6.
You can prepare Patrode Upma, Vada, Kallu Patrode, Gasi Patrode from the same patrode which is already cooked. .
