Pathrode

Ingredients

• 10 colocasia leaves (taro leaves) , tender, washed, dried, with thick center veins sliced off flat
• 1 cup rice , soaked 3 hours
• 1/4 cup toor dal , soaked 3 hours
• 4 dry red chili
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp tamarind , thick extract
• 2 tbsp jaggery , grated
• 1/4 tsp hing (asafoetida)
• 2 tbsp coconut oil , for pan-searing
• 1.5 tsp salt

Preparation

1. 1

   Drain the soaked rice and toor dal; place in a blender jar with dried red chilies, coriander seeds, cumin seeds, tamarind paste, jaggery, hing, and salt.

2. 2

   Grind with minimal water into a thick, coarse, spreadable masala paste.

3. 3

   Place a large colocasia leaf flat on a clean board, vein-side up.

4. 4

   Smear a thin, even layer of the masala paste over the entire leaf surface.

5. 5

   Place a second leaf on top and smear with paste; repeat with 4 to 5 leaves.

6. 6

   Fold the leaf edges inward and roll tightly from the base into a compact cylindrical log.

7. 7

   Place the rolled leaf logs into a steamer basket over boiling water; steam for 30 minutes until the leaves and lentil paste are fully cooked through.

8. 8

   Remove from the steamer and let cool completely, then slice into 1/2-inch round pinwheels.

9. 9

   Heat the coconut oil in a cast-iron skillet over medium flame; pan-sear the pinwheels for 3 minutes per side until crisp and golden-brown.

10. 10

    Serve warm as a crisp tea-time or festival accompaniment.

In the tradition

Sources & further reading

• ◆ Coastal Karnataka / Udupi Matha Canon (Traditional Malnad Monsoon Delicacies)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.