Pathrado

Instructions

1. 1

   Prepare the Batter

   • Wash the rice and toor dal thoroughly under running water. Soak them together in ample water for at least 4 hours, or preferably overnight.
   • After soaking, drain the water completely.
   • In a high-speed blender or wet grinder, combine the soaked rice and dal, grated coconut, dried red chillies, coriander seeds, cumin seeds, tamarind paste, jaggery, turmeric powder, hing, and salt.
   • Add water little by little while grinding to form a thick, smooth paste. The batter's consistency is crucial; it should be like a thick spread, not runny, so it adheres well to the leaves.
2. 2

   Prepare the Colocasia Leaves

   • Rinse each colocasia leaf carefully on both sides.
   • Place a leaf upside down on a clean, flat surface. Using a sharp knife, carefully shave off the thick central vein and any other prominent side veins. This step is essential to prevent throat irritation.
3. 3

   Assemble the Pathrado Rolls

   • Place the largest prepared leaf upside down. Scoop a portion of the batter and spread a thin, even layer over the entire surface of the leaf using your fingers or a spatula.
   • Place a slightly smaller leaf on top and repeat the process of applying the batter.
   • Continue stacking and layering 4-5 leaves, from largest to smallest.
   • Fold the two longer sides of the leaf stack inwards by about an inch.
   • Starting from the bottom (stem end), roll the stack up tightly and firmly to form a compact log. The batter will help the roll stick together.
4. 4

   Steam the Rolls

   • Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer plate or basket.
   • Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other to allow for even cooking.
   • Cover and steam on medium heat for 20-25 minutes. To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean.
   • Once cooked, turn off the heat and let the rolls cool down completely inside the steamer or on a wire rack. This is crucial for firm slices.
5. 5

   Slice and Serve

   • Once the rolls are completely cool, use a sharp, serrated knife to cut them into 1/2-inch thick slices.
   • The pathrado can be enjoyed as is (steamed) or shallow-fried for a crispy texture.
   • To shallow-fry, heat coconut oil in a tawa or skillet over medium heat. Place the slices in a single layer and cook for 2-3 minutes per side, until golden brown and crisp.
   • Serve hot with a side of chutney or as part of a meal.