Pathrode

Name: Pathrode
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 8 pcs colocasia leaves (medium to large, stalks trimmed and washed well); 1 cup rice (raw, soaked for 4 hours); 0.25 cup toor dal (washed and soaked for 4 hours); 0.25 cup chana dal (washed and soaked for 4 hours); 6 pcs dry red chili (adjust to heat preference); 1 tbsp tamarind (seedless); 1 tbsp jaggery (grated); 1 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 0 water (for grinding)

RATING

4.4/5(31)

TASTE SCORE

8/10

Pathrode is a coastal Karnataka classic made by spreading a spiced rice and lentil paste over colocasia leaves, rolling them up, steaming until firm, and slicing into soft, flavorful rounds with a gentle tang and warmth.

PREP

35m

COOK

30m

SERVES

1 PIECE

167 cal

SERVINGS

METHOD · 9 STEPS

prep · ~240 min
Soak the rice and lentils.
Wash the rice, toor dal, and chana dal well. Soak them together in enough water for 4 hours, then drain completely.
prep · ~10 min
Prepare the leaves.
1.Wash the colocasia leaves thoroughly and pat them dry.
2.Trim the thick stalks and gently shave any very thick center veins so the leaves roll easily.
3.Keep the leaves flat and ready for layering.
TIPHandle the leaves gently so they do not tear while spreading the paste.
mix · ~8 min
Grind the spiced batter.
1.Add the soaked rice, toor dal, chana dal, dry red chili, tamarind, jaggery, coriander seeds, cumin seeds, turmeric powder, asafoetida, and salt to a grinder.
2.Add a little water and grind to a thick, slightly coarse paste.
3.The batter should be spreadable, not runny.
TIPKeep the batter thick so it clings to the leaves and the rolls hold their shape after steaming.
assemble · ~10 min
Layer the leaves and spread the batter.
1.Place one large leaf shiny side down on the work surface.
2.Spread a thin, even layer of batter over it.
3.Place a second leaf on top, alternating direction if needed, and spread more batter.
4.Repeat with 3 to 4 leaves to make one stack.
assemble · ~7 min
Fold and roll the pathrode.
1.Fold the sides of the leaf stack inward.
2.Roll tightly from the base to the tip into a firm log.
3.Repeat with the remaining leaves and batter to make a second log.
TIPA tight roll gives neat slices after steaming.
steam · ~30 min
Steam the rolls until firm.
Place the rolls in a steamer in a single layer. Steam on medium heat until the leaves are fully cooked and the rolls feel firm, about 25 to 30 minutes.
rest · ~10 min
Cool the rolls slightly.
Let the steamed rolls rest for 10 minutes so they firm up and slice cleanly.
assemble
Slice the pathrode.
Cut each roll into 4 equal slices to make 8 pieces total.
serve
Serve warm.
Serve Pathrode warm as a snack or side dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the colocasia leaves are very mature, shave the thick center rib well so the roll bends without cracking.
2
Grind the batter slightly coarse, not silky smooth; that texture gives Pathrode its characteristic bite after steaming.
3
Spread the batter all the way to the edges in a thin layer so the leaf stack sticks together evenly.
4
Alternate the direction of each leaf in the stack to create a more even log and neater slices.
5
Steam on medium heat rather than high, so the rolls cook through without water dripping onto them.
6
Rest the rolls before slicing; hot Pathrode tends to crumble and the layers can separate.
7
Leftover slices can be pan-fried the next day until crisp at the edges for a more robust, toasted flavor.