Colocasia leaf is the main ingredient for this recepie.
Abundantly grown in our home , this leaf makes it to a wonderful delicious savoury that not only tickles your throat but also your tummy. Its an age old process followed through the generations which goes into the making of Pathrode. There are typically two forms that Pathrode takes - A cluster of leafy mix and other the cut rings shallow fried on a tava/saucepan.
Both the forms have the basic steps to be followed until steaming.
Ingredients for the spread:
1. Soaked Rice - 1/2 cup
2. Grated Coconut - 1 cup
2. Chilli - Red - 8 to 9
3. Dhania - 2 tsp
4. Tamarind - 1 tsp paste
5. Salt to taste
6. Urad dal - 2 tbsp
7. Toor Dal - 1/2 cup
8. Oil - 2 tbsp
9. Jaggery - 2-3 tbsp
10. Jeera - 1/2 tsp
11 Turmeric - 1/2 tsp
12 Asefoetida - a pinch
13. Channa Dal - 1/2 tsp
Grind all the ingredients mentioned except 8 and 9 for the spread.
Wash the colocasia leaves and place the largest one upside down.
Spread the paste over the leaf in thin layer.
Place the next leaf upside down and repeat the process for about 8 to 10 leaves.
Then make a roll from the stem end towards the end of the leaf. This is the step to be done with care.
Bake this roll in steam as you do with your idlis.
Pierce the roll with a knife and it should come out clean which means the roll is perfectly baked.
Allow it to cool to room temperature.
Now from here on is where you could chose either of the two ways.
To make Simple cluster of pathrode:
Crumble the roll by cutting into small pieces and then add a simple tadka sprinkle with freshly grated coconut and jaggery to give it a slight sweet taste to beat the complete chilliness.
To make Pathrode cutlets:
Slice the roll into small rounds. On both the sides of these rounds smear with rava and place them on hot tawa. you can add a little oil on the sides of the cut rings on the tawa to get the crispiness.
Serve them hot with a cup of evening coffee on a rainy evening. A perfect snack with a lot of nutrition too.
Happy Pathrode making.
Abundantly grown in our home , this leaf makes it to a wonderful delicious savoury that not only tickles your throat but also your tummy. Its an age old process followed through the generations which goes into the making of Pathrode. There are typically two forms that Pathrode takes - A cluster of leafy mix and other the cut rings shallow fried on a tava/saucepan.
Both the forms have the basic steps to be followed until steaming.
Ingredients for the spread:
1. Soaked Rice - 1/2 cup
2. Grated Coconut - 1 cup
2. Chilli - Red - 8 to 9
3. Dhania - 2 tsp
4. Tamarind - 1 tsp paste
5. Salt to taste
6. Urad dal - 2 tbsp
7. Toor Dal - 1/2 cup
8. Oil - 2 tbsp
9. Jaggery - 2-3 tbsp
10. Jeera - 1/2 tsp
11 Turmeric - 1/2 tsp
12 Asefoetida - a pinch
13. Channa Dal - 1/2 tsp
Grind all the ingredients mentioned except 8 and 9 for the spread.
Wash the colocasia leaves and place the largest one upside down.
Spread the paste over the leaf in thin layer.
Place the next leaf upside down and repeat the process for about 8 to 10 leaves.
Then make a roll from the stem end towards the end of the leaf. This is the step to be done with care.
Bake this roll in steam as you do with your idlis.
Pierce the roll with a knife and it should come out clean which means the roll is perfectly baked.
Allow it to cool to room temperature.
Now from here on is where you could chose either of the two ways.
To make Simple cluster of pathrode:
Crumble the roll by cutting into small pieces and then add a simple tadka sprinkle with freshly grated coconut and jaggery to give it a slight sweet taste to beat the complete chilliness.
To make Pathrode cutlets:
Slice the roll into small rounds. On both the sides of these rounds smear with rava and place them on hot tawa. you can add a little oil on the sides of the cut rings on the tawa to get the crispiness.
Serve them hot with a cup of evening coffee on a rainy evening. A perfect snack with a lot of nutrition too.
Happy Pathrode making.
Comments
Post a Comment