PATHRADE OR PATRA OR COLACASIA LEAVES DELIGHT

This is my mothers version of Patrade, there are other methods but I like this the best

INGREDIENTS;

1 bunch of colacasia leaves or arbi leaves or pathrade leaves


2 cups of green gram or moong soaked overnight


1 cup of freshly grated coconut


8-10 dried red chilles which have been fried in a little oil


1 1/2 tbsps of tamarind


1 tsp of hing or aesofetida


salt to taste



METHOD;

Wash the leaves thoroughly in water and keep it aside to dry


Grind the green gram in a mixer grinder and you can add a little water while grinding


when it is coarse add the coconut,red chillies tamarind and hing and grind to a coarse paste


Take it out in a bowl and add salt to taste.


Keep the biggest colacasia leaf with the smooth side or the front side down and the vein portion facing you on a big plate or wax paper and take about a fistful of the ground paste and smear it


on the leaf.


Then place the second leaf and do the same as above.Repeat for about 6-7 leaves and then


from the bottom tip start rolling to the top by also folding on the sides .


Keep the rolled patrade in a idli plate or a steamer plate and keep the same in a pressure cooker


or a steamer.


Do not put the whistle of the pressure cooker and let it steam like you do for idlis for about 20-25 minutes or till done.


Remove it and and cut it in to slices and serve hot with gashi or coconut oil.


P.S; you can also deep fry the slices which is also very tasty.
If left over for the next day it can be cut into small pieces and tempered with mustard and curry leaves and dry red chillies and garnished with freshly grated coconut.