Ingredients: Colocasia Leaves (Arbi), cups Basmati rice, tablespoon Green Moong Dal (Whole), tablespoon Chana dal (Bengal Gram Dal), tablespoons Coriander (Dhania) Seeds, tablespoon Cumin seeds (Jeera), cup Fresh coconut - grated, teaspoon Turmeric powder (Haldi), - lemon size, tablespoons Jaggery, Dry Red Chillies, - as per taste, Oil - as required, Vegetarian diet
Instructions: To begin making the Pathrode Recipe, wash and soak the rice and dal in water for 3 to 6 hours.Wash the colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife. This will help them cook fast and make them less itchy.Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency.Now first take the largest/biggest leaf. Keep leaf upside down and smear a layer of masala on back side of leaf. Place the second leaf on top of the first leaf & smear masala. Repeat the process for 3 to 5 leaves.In one pathravadev roll there should be minimum 3 leaves. Now pathravade is ready for rolls. Firstly fold the sides of the leaf towards the centre and then roll along length of the leaves to make a roll.After it is rolled, smear the paste on top of it. Once the rolls are done, steam cook these rolls 15 to 20 minutes. Wait till the pathravade cools down a bit.Once the pathravade is cooled, you can serve them in 2 ways. Just slice them, smear little butter and relish or shallow fry them with coconut oil till they turn crisp. Serve hot.Serve Pathravade as a side dish along with your Konkan meal of Konkani Style Vengaya Sagle and Tawa Parathas during weekday lunch or dinner.