Pathrode Fry with Masala Chai

Instructions

1. 1

   Soak Rice and Dals

   • Wash the rice, urad dal, and toor dal thoroughly under running water.
   • Soak them together in a bowl with enough water to cover for at least 4 hours, or overnight.
2. 2

   Prepare the Batter

   • Drain the soaked rice and dals completely.
   • In a wet grinder or a powerful blender, combine the drained rice-dal mixture, dried red chilies, grated coconut, coriander seeds, cumin seeds, turmeric powder, and hing.
   • Squeeze the juice from the soaked tamarind into the grinder, discarding the pulp.
   • Add the jaggery and salt.
   • Grind everything into a thick, slightly coarse paste. Add water sparingly, 1 tablespoon at a time, only if needed. The batter must be thick like a paste to spread easily without dripping.
3. 3

   Prepare the Colocasia Leaves

   • Rinse the colocasia leaves well and pat them completely dry with a kitchen towel.
   • Place a leaf with the vein-side up on a clean, flat surface.
   • Using a sharp knife, carefully shave off the thick central vein and any other prominent veins. This step is crucial to prevent throat irritation.
4. 4

   Assemble the Pathrode Rolls

   • Take the largest prepared leaf and place it vein-side up.
   • Spread a thin, even layer of the batter all over the leaf's surface.
   • Place another leaf on top, alternating the direction of the stem, and apply another layer of batter.
   • Repeat this process, stacking 4-5 leaves.
   • Fold the sides of the leaf stack inwards by about an inch.
   • Starting from the bottom (wider end), roll the stack up tightly to form a firm, compact log.
5. 5

   Steam the Rolls

   • Lightly grease a steamer plate or basket.
   • Carefully place the prepared rolls on the plate, ensuring they don't touch each other.
   • Steam on medium-high heat for 25-30 minutes.
   • To check for doneness, insert a toothpick or knife into the center of a roll; it should come out clean.
   • Once cooked, remove the rolls from the steamer and let them cool down completely on a wire rack. This can take up to an hour but is essential for clean slicing.
6. 6

   Slice and Fry the Pathrode

   • Once the steamed rolls are completely cool, use a sharp knife to cut them into 1/2-inch thick slices.
   • Heat coconut oil in a wide, heavy-bottomed pan or tawa over medium heat.
   • Add the mustard seeds. Once they begin to splutter, add the curry leaves and sauté for a few seconds.
   • Carefully arrange the pathrode slices in a single layer in the pan.
   • Shallow fry for 4-5 minutes on each side, until they are golden brown and crisp.
   • Remove from the pan and serve immediately.