Patrode | Steamed Taro Rolls Recipe | Colocasia Rolls
Patrode (Patrado) is a soft and spicy steamed roll popular in Mangalore and Udupi cuisine made with colocasia leaves. Serve with steamed rice and dalitoy for a traditional Konkani meal.
Servings: 30 rolls
Calories: 42kcal
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
Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 639IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.5mg