PATRODE FRY OR kallu Patrode is a traditional dish, and its normally eaten with rice. Can use as side dish also. It should be eaten as hot.
Things needed:
Kesu leaves : 15 to 20
Raw Rice : 2 cups.
Coriander Seeds : 3 to 4 Table spoons.
Methi ( Fenugrik seeds) : 1/2 tea spoon.
Jeera : 1 Table spoon.
Red chillies: 10 to 15.
Tamarind : One handful ball size.
Jaggery : 1/2 a cup ( powder or smash it )
Salt: to taste.
Urd Daal : 1 Tea spoon.
Turmeric powder: 1/4 tea spoon.
Ingh: a pinch.
Coconut : 1 cup.( Fresh and grated).
Oil. : 6 to 8 Table spoons.
Method :
Wash kesu leaves nicely and clean them and keep it aside. Wash rice, methi and urd daal and soak for 3 to 4 hours. Grind this soaked rice with all the spices except jaggery.( Coriander seeds , jeera, red chillies, tamarind, ingh and coconut ).with little water. Grind it well till its nicely ground. Add jaggery and salt and grind it until its well mixed. Remove from the jar. Now take each kesu leaf and apply the ground rice paste all over the leaf. Add one more on the top of the dough applied leaf and apply the paste. Repeat the same.and roll all the leaves at once tightly and keep it aside. Now keep a tava on the fire and heat. Add one table spoon of oil and spread it. Cut those rolls in to small round shape and arrange it on the tava and sprinkle 1 to 2 teaspoon of oil over it. Cover with lid and cook on low flame until they turn brown. Turn each roll and cook the other side of the roll till they turn brown. Repeat the same with the rest . Serve them with hot rice or with jaggery and butter.
Note : Proper quantity of tamarind should be used while grinding rice. Other wise the leaf causes itchy while eating and you will not be able eat that. Cook on the low flame. Can use little more jaggery if you like sweet taste. We call it this as Kallu Patrode since we use dosa tava to shallow fry these patrodes.
Serves: 4 to 5
Things needed:
Kesu leaves : 15 to 20Raw Rice : 2 cups.
Coriander Seeds : 3 to 4 Table spoons.
Methi ( Fenugrik seeds) : 1/2 tea spoon.
Jeera : 1 Table spoon.
Red chillies: 10 to 15.
Tamarind : One handful ball size.
Jaggery : 1/2 a cup ( powder or smash it )
Salt: to taste.
Urd Daal : 1 Tea spoon.
Turmeric powder: 1/4 tea spoon.
Ingh: a pinch.
Coconut : 1 cup.( Fresh and grated).
Oil. : 6 to 8 Table spoons.Method :
Wash kesu leaves nicely and clean them and keep it aside. Wash rice, methi and urd daal and soak for 3 to 4 hours. Grind this soaked rice with all the spices except jaggery.( Coriander seeds , jeera, red chillies, tamarind, ingh and coconut ).with little water. Grind it well till its nicely ground. Add jaggery and salt and grind it until its well mixed. Remove from the jar. Now take each kesu leaf and apply the ground rice paste all over the leaf. Add one more on the top of the dough applied leaf and apply the paste. Repeat the same.and roll all the leaves at once tightly and keep it aside. Now keep a tava on the fire and heat. Add one table spoon of oil and spread it. Cut those rolls in to small round shape and arrange it on the tava and sprinkle 1 to 2 teaspoon of oil over it. Cover with lid and cook on low flame until they turn brown. Turn each roll and cook the other side of the roll till they turn brown. Repeat the same with the rest . Serve them with hot rice or with jaggery and butter.Note : Proper quantity of tamarind should be used while grinding rice. Other wise the leaf causes itchy while eating and you will not be able eat that. Cook on the low flame. Can use little more jaggery if you like sweet taste. We call it this as Kallu Patrode since we use dosa tava to shallow fry these patrodes.
Serves: 4 to 5
