Pathrado
A savory steamed roll made from colocasia leaves layered with a tangy and spicy rice-lentil paste. This Konkani delicacy can be enjoyed steamed or shallow-fried for a crispy texture, making it a perfect snack or side dish.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.Wash the rice and toor dal thoroughly under running water. Soak them together in ample water for at least 4 hours, or preferably overnight.
- c.After soaking, drain the water completely.
- d.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.
- e.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
Step 2
- a.Prepare the Colocasia Leaves
- b.Rinse each colocasia leaf carefully on both sides.
- c.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
Step 3
- a.Assemble the Pathrado Rolls
- b.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.
- c.Place a slightly smaller leaf on top and repeat the process of applying the batter.
- d.Continue stacking and layering 4-5 leaves, from largest to smallest.
- e.Fold the two longer sides of the leaf stack inwards by about an inch.
- f.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
Step 4
- a.Steam the Rolls
- b.Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Lightly grease the steamer plate or basket.
- c.Carefully place the prepared rolls on the greased plate, ensuring they do not touch each other to allow for even cooking.
- d.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.
- e.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
Step 5
- a.Slice and Serve
- b.Once the rolls are completely cool, use a sharp, serrated knife to cut them into 1/2-inch thick slices.
- c.The pathrado can be enjoyed as is (steamed) or shallow-fried for a crispy texture.
- d.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.
- e.Serve hot with a side of chutney or as part of a meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh, tender colocasia leaves for the best taste and to minimize itchiness.
- 2De-veining the leaves is the most crucial step; do not skip it.
- 3The batter consistency is key. It should be a thick paste, not runny, so it adheres well to the leaves.
- 4Ensure the rolls are cooled completely before slicing, otherwise they will crumble and fall apart.
- 5For a different flavor, you can add a tempering of mustard seeds, sesame seeds, and curry leaves over the fried slices.
- 6Steamed rolls can be stored in an airtight container in the refrigerator for up to 3 days. Shallow-fry just before serving.
Adapt it for your goals.
Vegan
The recipe is naturally vegan. Ensure the jaggery used is unrefined and vegan-friendly.
Gluten FreeGluten-Free
This recipe is naturally gluten-free. To be certain, use a brand of hing (asafoetida) that is pure and not compounded with wheat flour.
Spicier VersionSpicier Version
Increase the number of dried red chillies to 8-10 or add 1-2 fresh green chillies to the grinding paste for extra heat.
Pathrado UsliPathrado Usli
Instead of frying, crumble the steamed pathrado slices and make a tempering with oil, mustard seeds, urad dal, curry leaves, and fresh grated coconut. Sauté the crumbled pathrado in the tempering for a delicious stir-fry.
Why this is on our healthy list.
Rich in Dietary Fiber
Colocasia leaves and lentils are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Vitamins
Colocasia leaves are packed with Vitamin A and Vitamin C, which are essential for good vision, a robust immune system, and healthy skin.
Plant-Based Protein
The combination of rice and toor dal creates a complete protein profile, making this a great protein source for vegetarians and vegans, supporting muscle repair and growth.
Frequently asked questions
A serving of 4 pieces of steamed Pathrado has approximately 250-300 calories. If shallow-fried, the calorie count increases to about 320-370 calories per serving due to the absorbed oil.