104
Patrode is a savory from the coastal city of Mangalore that is prepared by smearing a spicy rice batter on fresh colocasia leaves, that are rolled like a swiss roll and them steam cooked. These steam cooked rolls are sliced and then pan fried to serve.
Ingredients:
Colocasia/Taro Leaves – 8
Raw Rice – 1 cup
Black Gram – 2 tbsps
Split Pigeon Peas/ Toor Dal – 2 tbsps
Bengal Gram – 2 tbsps
Coriander Seeds – 2 tbsps
Fenugreek Seeds – 1/2 tbsp
Cumin Seeds – 1/2 tbsp
Coconut, grated – 1/2 cup
Dry Red Chillis – 18 to 20
Tamarind – small lemon sized
Jaggery, powdered – 2 tbsps
Salt to taste
Oil for roasting – 1/4 cup (preferably, coconut oil)
Method:
- Wash and soak rice, black gram, toor dal, bengal gram, fenugreek seeds, coriander seeds and cumin seeds with enough water, for 3-4 hours.
- Wash the taro leaves.
- Carefully pat them dry with clean cloth.
- Using a sharp knife, remove the stem from each leaf without tearing the leaf. Set aside.
- Blend together grated coconut, dry red chillis and tamarind using very little water.
- Now add soaked ingredients, cumin seeds and salt. Blend using little water. The batter should be of dropping consistency and must have ‘fine grain’ or rava like texture.
- Add powdered jaggery and pulse the batter twice.
- Pour water into a steaming pot and place it on flame.
- Take a taro leaf and place it on a flat surface. If the leaves are all not of the same size, take the biggest leaf first.
- Flip the side – the lighter side up.
- Smear the batter all over the leaf to form a even layer.
- Place another leaf on top of the batter with lighter side up and smear the batter as in Step 11.
- Layer two more leaves as in step 11 & 12.
- Now fold the broader ends of the leaves, vertically, until 3/4rth, keeping the bottom tip as is.
- Now tightly roll the leaves from top all through to the tip of the leaves.
- Smear some batter all over the roll.
- Repeat steps 10 -16 for the remaining leaves.
- If you have banana leaves available, you can roll these prepared rolls in banana leaves. If not, directly place them on a perforated plate of a steaming pot.
- When the water in the steaming pot comes to boil, place the rolls in the perforated plate in the steaming pot.
- Cover and cook for 30 minutes or until the rolls are cooked.
- Remove the lid of the steaming pot and let the rolls cool down, preferably to room temperature.
- Heat a griddle.
- Slice the rolls.
- Place the slices on hot griddle.
- Pour little oil on each slices and flip the sides.
- Roast on low flame.
- Now sprinkle oil on the other side of the slices and roast on low flame.
- Serve hot.
