Patrode is a traditional Mangalorean delicacy made using fresh colocasia leaves layered with a flavorful rice and coconut masala. This steamed dish offers a perfect balance of spicy, tangy, and crispy if fried making it a beloved recipe in Konkani households. Soft, aromatic, and wholesome, Patrode can be enjoyed as is or lightly pan-fried with a coconut oil tempering for an extra burst of taste. A comforting and nostalgic dish, especially popular during the monsoon...
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Wash and soak chana dal, fenugreek seeds, and regular rice for 2-3 hours.
In a mixie jar, add baydagi dry red chillies, coriander seeds, asafoetida, tamarind, and grated coconut. Grind into a coarse powder without adding water.
Add the soaked rice and dal with rock salt to the jar. Grind well, then add leftover soaking water and grind into a fine grainy paste. Batter should not be runny or watery. Keep aside.
Clean and dry the medium size colocasia leaves. Remove the hard stems using a knife.
Place a leaf on a clean counter and apply the paste on the back side of the leaf. Repeat this process for five leaves, stacking them one by one .
Fold the edges of the stacked leaves and roll them tightly. Prepare rolls in batches of 4-5 leaves each.
Steam the Patrode rolls for 20-25 minutes. Spread some more batter on the surface for additional flavour. After 25 min, check with a knife , if it comes out clean, patrode is ready. Allow them to cool completely.
Cut the rolls into 1-inch pieces and drizzle coconut oil over them before serving. Drizzling coconut oil enhances the flavor and adds a traditional touch.
Serve with dalithoy( gsb konkani style dal ) and rice.
Ensure the colocasia leaves are fresh and tender to avoid irritation while eating.
Always trim the thick stem/veins. This prevents throat irritation.
Dal rice batter should be thick & spreadable, not watery.
Do not skip soaking the rice and dal as it helps in achieving the right texture for the paste.
Roll Tightly. Loose rolls may break while cutting
If the rolls are sticky even after steaming for 25 min, steam more for another 10 min. Let it cool completely and then make cuts.
What can I substitute for baydagi dry red chillies?
You can use Kashmiri red chillies as a substitute, but the flavor and color may vary slightly. Instead use both the dry red chillies 50:50 percent.
How do I know the rolls are steamed properly?
The rolls should feel firm and cooked through when touched. You can also insert a toothpick or knife to check if it comes out clean.
Can I store Patrode for later use?
Yes, you can refrigerate the steamed rolls for up to 2 days. Reheat them by steaming or pan-frying before serving.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free as it does not contain any gluten-based ingredients.
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