Loading...
A unique and flavorful curry from Mangalorean cuisine. Steamed, spiced colocasia leaf rolls are simmered in a tangy and sweet coconut gravy, creating a truly special dish that's a celebration of textures and tastes.
For 4 servings
Soak Rice and Dals
Prepare the Colocasia Leaves
Grind the Patrode Batter
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A unique and flavorful curry from Mangalorean cuisine. Steamed, spiced colocasia leaf rolls are simmered in a tangy and sweet coconut gravy, creating a truly special dish that's a celebration of textures and tastes.
This south_indian recipe takes 105 minutes to prepare and yields 4 servings. At 523.4 calories per serving with 13.11g of protein, it's a advanced recipe perfect for lunch or dinner.
Assemble and Steam the Rolls
Cool and Slice the Patrode
Prepare and Cook the Ghashi (Gravy)
Combine and Temper
Instead of adding to a gravy, you can make a dry snack. After slicing the cooled patrode rolls, shallow fry the slices in a little oil on a tawa (griddle) until both sides are golden brown and crisp.
Increase the number of dried red chillies in both the batter and the gravy. You can also add a slit green chilli to the gravy while it simmers for extra heat.
For a heartier ghashi, you can add cooked black-eyed peas (alsande) or chickpeas (chana) to the gravy before adding the patrode slices.
The combination of lentils (urad and toor dal) and colocasia leaves makes this dish high in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The lentils used in the batter are an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function.
Colocasia leaves are rich in Vitamin A, Vitamin C, and iron. Spices like turmeric and cumin add antioxidants and minerals, contributing to overall health.
Spices like hing (asafoetida), cumin, and coriander seeds are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
Colocasia leaves (Taro or Arbi ke Patte) are large, heart-shaped leaves that are essential for this recipe's unique texture and flavor. While there is no perfect substitute, you can try using large spinach or chard leaves, but the taste and texture will be significantly different and not authentic.
The itchiness is caused by calcium oxalate crystals present in the leaves. To prevent this, you must meticulously shave off all the thick veins from the back of the leaves. Additionally, the use of a souring agent like tamarind helps in neutralizing these compounds.
Yes, it can be a healthy dish. Colocasia leaves are a good source of Vitamin A and C. The lentils provide protein and fiber. The use of coconut provides healthy fats, but it also makes the dish calorie-dense, so portion control is advisable.
One serving of Patrode Ghashi (approximately 320g) contains around 450-500 calories. The calories primarily come from the rice, lentils, coconut, and jaggery.
This recipe is naturally vegan and plant-based as it does not use any dairy or animal products.
Store leftover Patrode Ghashi in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling; you can add a splash of warm water while reheating.