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A classic Mangalorean snack where tender colocasia leaves are layered with a tangy rice and lentil batter, steamed, and then pan-fried to crispy perfection. A delightful mix of savory, sweet, and tangy flavors.
For 4 servings
Soak Rice and Dals
Prepare the Batter
Prepare the Colocasia Leaves
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A classic Mangalorean snack where tender colocasia leaves are layered with a tangy rice and lentil batter, steamed, and then pan-fried to crispy perfection. A delightful mix of savory, sweet, and tangy flavors.
This south_indian recipe takes 75 minutes to prepare and yields 4 servings. At 488.84 calories per serving with 15.3g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side.
Assemble the Pathrode Rolls
Steam the Rolls
Slice and Fry the Pathrode
For a lower-oil version, you can bake the pathrode slices. Arrange them on a baking sheet, lightly brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp.
After slicing the steamed rolls, coat each slice in a thin layer of fine semolina (rava) or rice flour before pan-frying for an exceptionally crunchy exterior.
Instead of frying, the steamed pathrode slices can be added to a traditional Mangalorean coconut-based curry, known as 'Pathrode Gassi'.
Colocasia leaves and lentils are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of rice and two types of dal (urad and toor) creates a complete protein profile, making this a nutritious snack for vegetarians and vegans.
Colocasia leaves are packed with Vitamin A, Vitamin C, and essential minerals like potassium and iron, which support vision, immunity, and blood health.
The inclusion of traditional Indian spices like hing (asafoetida) and cumin seeds helps in preventing bloating and aids in better digestion.
The itchiness is caused by calcium oxalate crystals present in colocasia leaves. To prevent this, always use tender leaves, meticulously remove the thick veins, and use a sufficient amount of a souring agent like tamarind, which helps neutralize the crystals.
Pathrode can be a nutritious snack. The leaves are rich in vitamins and fiber, and the lentil-rice batter provides protein and carbohydrates. However, since this version is shallow-fried, it contains added oil and calories. For a healthier option, you can eat the steamed rolls as is or bake them instead of frying.
One serving of Pathrode Fry (about 4 pieces) contains approximately 250-300 calories. The exact number can vary based on the amount of oil used for frying and the size of the pieces.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days. However, the pathrode rolls are best assembled and steamed fresh.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry them on a tawa for a few minutes until they become crisp again. You can also store the steamed, unsliced rolls for 3-4 days and fry them just before serving.
While colocasia leaves are traditional, you can make a similar dish using large spinach leaves, swiss chard, or cabbage leaves. The taste and texture will be different, but the method remains the same.