Patrode (Patrado) is a soft and spicy steamed roll made with colocasia leaves popular in Mangalore and Udupi cuisine. It is served with steamed rice and dalitoy for a traditional Konkani meal.
Patrado (Colocasia Rolls)
Patra means leaves, and vado (vade) is dumplings in Sanskrit. It is called patrado in Konkani, pathrode in Kannada, rikvack in Himachal Pradesh, Uttar Pradesh, patra in Gujarat, alu vadi in Maharashtra, taro leaves rolls or steamed colocasia leaves rolls. It is a dish that is most loved by the entire GSB Konkani-speaking community.
My mom prepares the best patrado. My cousins and family members ask her to prepare it every time they visit us and enjoy it with coconut oil :).
Patrado is made especially during the monsoon months, with tender leaves that are found in abundance.
Patrode (alu vadi or patra) is also made during Gowri Ganesha festival, Nag Panchami, Mahalaya Amavasya, and Shrad in the Konkani tradition.
Ingredients
Colocasia leaves: also called chevu, kesuve, arbi, arvi taro or patra leaves. It is called alva or patrade paan in konkani.
Rice: This is a traditional version. During fasting, lentils like moong dal or toor dal are used.
Red chilies: or dry red chile powder for spiciness
Hing: Asafoetida, powder or whole (using it while grinding).
Grated coconut: Makes it soft.
Tamarind: Substitute it with seasonal bimbul or curmble (star fruit).
Check out the recipe card for the full list of the ingredients.
Making of the pathrode batter
- Wash and soak the rice for 30 minutes to 1 hour.
- Add coconut, tamarind, poha, and red chile powder with very little water in a mixer jar and grind it to a smooth paste. Add this to a bowl.
- Add rice, hing, and salt in the same mixer jar and grind it to a smooth paste.
- Add it to the same bowl and mix well. Pathrade peet (masala or batter) is ready.
How to roll patrado?
- Wash the leaves, remove the stalk, and slice the center of the stem carefully without tearing it.
- Place the largest leaf on the flat surface and add the layer of ground paste on the back of the leaf. Place another leaf on top of it and again add the paste. Repeat the procedure for around 5-7 leaves.
- Now fold the sides of the leaves inwards and roll the leaves together to form a log (patrade lola).
Steaming patrado
- Add enough water to the steamer.
- Cut the log into small 3-inch slices. While cutting, hold the roll firmly to prevent the masala from oozing out. These slices are called pathrade podi.
- Place these slices on a steamer and steam for about 45-50 minutes, that is, first 15 minutes on high flame and then on medium flame.
- Nothing tastes better than steaming hot patrado directly from the steamer, drizzled with coconut oil.
- Serve it as a side dish for lunch with dalitoy. A satisying konkani meal.
Pro Tips
- If you are in the USA and colocasia leaves are unavailable, make it with collard greens.
- Konkanis don't make it sweet, but if you like the brahmin style pathrode, then add a small piece of jaggery while grinding.
- For soft patrado, use tender leaves and add a little poha while making the batter.
- Hing and red chilies should be adjusted to taste.
- If you don't want to use poha, then add coconut. The more masala, the softer your pathrado will be.
To avoid itchiness from colocasia leaves (taro leaves)
- Always use tender leaves and steam for a longer time if making it with off-season or mature leaves to avoid itching.
- Using tamarind or bilimbi will help avoid any itching sensation after steaming.
- Steaming for long is very important. If you experience any itching, then drink cold buttermilk (talk).
More traditional Konkani recipes
Recipe card
Patrode | Steamed Taro Rolls Recipe | Colocasia Rolls
Ingredients
- 25-30 Colocasia leaves taro or patra leaves
- 1 Coconut grated
- 1 Tamarind lemon sized or 4-5 bimbul
- ¼ cup Poha optional
- 3 tablespoon Red chile powder or 10 to 12 dry red chilies, adjust to taste
- 250 grams Rice
- Hing big pinch
- Salt to taste
Instructions
Making of the pathrode batter
- Wash and soak the rice for 30 minutes to 1 hour.250 grams Rice
- Add coconut, tamarind, poha, and red chile powder with very little water in a mixer jar and grind it to a smooth paste. Add this to a bowl.1 Coconut, 1 Tamarind, ¼ cup Poha, 3 tablespoon Red chile powder
- Add rice, hing, and salt in the same mixer jar and grind it to a smooth paste.Hing, Salt
- Add it to the same bowl and mix well. Pathrade peet (masala or batter) is ready.
How to roll patrode?
- Wash the leaves, remove the stalk, and slice the center of the stem carefully without tearing it.25-30 Colocasia leaves
- Place the largest leaf on the flat surface and add the layer of ground paste on the back of the leaf. Place another leaf on top of it and again add the paste. Repeat the procedure for around 5-7 leaves.
- Now fold the sides of the leaves inwards and roll the leaves together to form a log (patrade lola).
Steaming patrode (alu vadi)
- Add enough water to the steamer.
- Cut the log into small 3-inch slices. While cutting, hold the roll firmly to prevent the masala from oozing out. These slices are called pathrade podi.
- Place these slices on a steamer and steam for about 45-50 minutes, that is, first 15 minutes on high flame and then on medium flame.
- Nothing tastes better than steaming hot patrado directly from the steamer, drizzled with coconut oil.
- Serve it as a side dish for lunch with dalitoy. A satisying konkani meal.
Video
Notes
- If you are in the USA and colocasia leaves are unavailable, make it with collard greens.
- Konkanis don't make it sweet, but if you like the brahmin style pathrode, then add a small piece of jaggery while grinding.
- For soft patrado, use tender leaves and add a little poha while making the batter.
- Hing and red chilies should be adjusted to taste.
- If you don't want to use poha, then add coconut. The more masala, the softer your pathrado will be.
To avoid itchiness from taro leaves (Colocasia leaves)
- Always use tender leaves and steam for a longer time if making it with off-season or mature leaves to avoid itching.
- Using tamarind or bilimbi will help avoid any itching sensation after steaming.
- Steaming for long is very important. If you experience any itching, then drink cold buttermilk (taak).
Nutrition
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