Pathrado
Pathrado is a Konkan favorite made by layering a spicy rice and dal paste over colocasia leaves, rolling them tight, steaming, and slicing. The slices are tasty as is and even better when lightly pan-fried for a crisp edge.
For 12 servings
- prep · ~360 min
Soak the rice and dals.
Wash the rice, chana dal, and toor dal well. Soak them together in enough water for 6 hours, then drain fully before grinding.
TIPA well-drained mixture gives a thick paste that spreads easily on the leaves. - mix · ~8 min
Grind the masala paste.
1.Add soaked rice, chana dal, and toor dal to a grinder.2.Add fresh coconut, tamarind, jaggery, dried red chili, turmeric powder, asafoetida, and salt.3.Add a little water as needed and grind to a thick, slightly coarse paste.4.Scrape the paste into a bowl and mix well. - prep · ~10 min
Prepare the colocasia leaves.
1.Wash the colocasia leaves well and pat them dry.2.Trim the thick stems.3.Lightly flatten the thick center veins with a knife so the leaves roll easily.4.Keep the leaves ready with the smooth side facing down.TIPDo not tear the leaves while flattening the veins. - assemble · ~15 min
Layer and roll the pathrado.
1.Place one leaf smooth side down and spread a thin layer of paste over it.2.Place a second leaf on top in the opposite direction and spread more paste.3.Repeat with 3 to 4 leaves, depending on size.4.Fold in the sides tightly and roll from the base into a firm log.5.Repeat to make 2 to 3 logs with the remaining leaves and paste.TIPKeep the paste layer even and the roll tight so the slices hold their shape after steaming. - steam · ~30 min
Steam the rolls.
Grease the steamer plate lightly with a little oil and place the rolls seam side down. Steam on medium heat until firm and cooked through.
- rest · ~10 min
Cool the rolls before slicing.
Remove the steamed rolls and let them cool until easy to handle. This helps the slices stay neat.
- prep · ~5 min
Slice the pathrado.
Cut each roll into thick round slices to make about 12 pieces.
- fry · ~10 min
Lightly pan-fry the slices.
Heat the remaining oil in a pan and cook the slices on both sides until lightly crisp and golden at the edges.
- serve
Serve the pathrado warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the ground paste thick and slightly coarse; a runny paste will ooze out and the rolls can open while steaming.
- 2Flatten only the thick center vein of each colocasia leaf lightly so it bends easily without tearing.
- 3Spread a thin, even coating of masala right to the edges so every slice shows clear layers and balanced flavour.
- 4Place each next leaf in the opposite direction to build an even log that cooks uniformly.
- 5Steam the rolls seam side down and do not overcrowd the steamer, or the sides may stick and lose shape.
- 6Cool the steamed rolls fully before slicing; warm rolls tend to crumble and smear the layered pattern.
- 7For the best finish, pan-fry on medium heat until just the edges turn golden and crisp, not deeply browned.
Adapt it for your goals.
No-fry
Skip the final pan-frying and serve the steamed slices as is for a softer texture and lighter finish.
extra spicyExtra-spicy
Increase the dried red chilies for a hotter masala if you prefer a sharper, more assertive Konkan-style bite.
jain styleJain-style
Omit asafoetida if needed and keep the coconut-tamarind-jaggery balance prominent for a clean, satvik-style variation.
banana leaf assisted steamingBanana-leaf-assisted steaming
Line the steamer plate with banana leaf before placing the rolls to prevent sticking and add a subtle aroma.
Why this is on our healthy list.
Legume-Based Protein
Chana dal and toor dal add plant protein and make the steamed rolls more satisfying than a leaf-only snack.
Steamed Before Crisping
Most of the cooking happens by steaming, which keeps the dish relatively light even if the slices are lightly pan-fried later.
Mineral-Rich Leafy Greens
Colocasia leaves contribute leafy-green nutrition and pair with the dal-rice mixture for a more balanced bite.
Wholesome Energy Mix
Rice, dals, and coconut together provide steady energy, texture, and satiety in one compact snack.
Frequently asked questions
Usually the paste is too thin or the roll was not packed tightly enough. Spread a thin layer, fold the sides in firmly, and place the roll seam side down.
