Ingredients: 12 Colocasia Leaves (Arbi),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
Time in minutes: 50 Servings: 4 Course: Snack Diet: Vegetarian
Instructions: 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.Serve Pathravade as a side dish along with your Konkan meal of Konkani Style Vengaya Sagle and Tawa Parathas during weekday lunch or dinner.