Patrode / colocasia leaves patrode / kesuvina ele pathrode

Patrode / colocasia leaves patrode / kesuvina ele pathrode
Ingredients: 1 cup = 250 ml
  • Dosa rice - 3/4 cup
  • Chana dal - 3/4 cup
  • Coriander seeds - 2 tbl spoons
  • Cumin seeds - 1.25 tbl spoons
  • Hing - 1/4 tspoon
  • Tamarind - small lemon sized ball
  • Badagi red chillies - 10 to 11 red chillies
  • Salt - according to taste
  • Kesuvina ele / Colocasia leaves - 5 to 6 
Step 1. Soak chana dal and dosa rice for 2 hours.

Step 2. Grind soaked chana dal and dosa rice along with coriander seeds, cumin seeds, hing, byadgi red chillies and salt. And add enough water for grinding (do not add too much of water, consistency of batter should be like chutney).

Step 3. Grind it to a fine paste, like chutney. Taste it, according to your taste, you may add some more salt and/chilly powder. 

Step 4. Wash and dry kesu leaves to prepare patrode. If the leaves are big, cut in half.


Step 5. We apply batter on around 4 leaves before rolling all these four leaves together. First, take one bigger kesu leaf, spread patrode batter completely on the upper side of the leaf. Place another leaf (smaller one) on this leaf and spread batter. Follow the same procedure for another two leaves. As shown in below pictures.


Step 6. Roll the prepared leaves, apply some batter while rolling also. Also apply batter even on rolled patrode.

Step 7. In the same way, prepare other patrode rolls.

Step 8. Place patrode rolls one by one in a steamer/ idli attu. Before closing lid, close with one banana leaf then close the lid (to avoid steam water falling on patrode rolls) and cook for half an hour.

Step 9. Allow it to cool for few minutes.

Step 10. Cut the patrode rolls into pieces as shown in below pic.

Step 11. There are two ways of frying patrode pieces. For shallow frying (shown in pics below), add few teaspoons of oil on either sides of the pieces and fry for two to three minutes [or till pieces get crispy]. If you want deep fry, you need to add extra oil and fry till pieces get crispy.

Step 12. Enjoy!

Patrode / colocasia leaves patrode

Special thanks to my Amma (Sudha Bhat) for this crispy and tasty Havyaka recipe.

Next I will be posting Cucumber Kadubu. Till then, take care.

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