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# Pathrode Recipe
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| **Prep time** | 3 hr |
| **Cook time** | 50 min |
| **Total time** | 3 hr 50 min |
| **Serves** | 5 rolls |
## Ingredients
* 1 cup rice
* 2 tbsp urad dal
* 1 cup (110 gm) coconut
* 2 tsp coriander seeds
* 1 tsp jeera
* ¼ tsp methi / fenugreek seeds
* ½ tsp turmeric
* ½ cup (60 gm) jaggery / gud
* ball sized (30 gm) *(tamarind)*
* 1 tsp salt
* 7 dried red chilli
* 20 colocasia leaves / kesuvina ele / aravi
### for tempering:
* 2 tbsp coconut oil
* 1 tsp mustard
* 1 tsp urad dal
* 1 tsp chana dal
* 2 tbsp peanuts
* few curry leaves
* ¼ cup coconut
* 2 tbsp jaggery / gud
## Instructions
1. firstly, in a large bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
2. transfer the soaked rice into the mixi.
3. add in 1 cup coconut, 2 tsp coriander seeds, 1 tsp jeera, ¼ tsp methi and ½ tsp turmeric.
4. also, add ½ cup jaggery, ball sized tamarind, 1 tsp salt and 7 dried red chilli.
5. blend to smooth paste adding water as required. masala paste is ready.
6. take colocasia leaves and trim off the veins as they cause itchiness.
7. spread a ladleful of masala batter evenly.
8. layer 4 times with colocasia leaves and batter alternatively.
9. now fold the sides and roll into thick cylindrical.
10. steam for 30 minutes.
11. prepare the tempering by heating 2 tbsp coconut oil.
12. splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts and few curry leaves.
13. now add ¼ cup coconut and 2 tbsp jaggery.
14. further, add in cut pieces of patrode and mix well.
15. finally, enjoy patrode oggarane in your lunch or an evening snack.
## Step-by-step
firstly, in a large bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
transfer the soaked rice into the mixi.
add in 1 cup coconut, 2 tsp coriander seeds, 1 tsp jeera, ¼ tsp methi and ½ tsp turmeric.
also, add ½ cup jaggery, ball sized tamarind, 1 tsp salt and 7 dried red chilli.
blend to smooth paste adding water as required. masala paste is ready.
take colocasia leaves and trim off the veins as they cause itchiness.
spread a ladleful of masala batter evenly.
layer 4 times with colocasia leaves and batter alternatively.
now fold the sides and roll into thick cylindrical.
place into the steamer leaving space in between.
steam for 30 minutes, or until the toothpick inserted comes out clean.
cool the steamed patrode and cut into pieces.
prepare the tempering by heating 2 tbsp coconut oil.
splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts and few curry leaves.
now add ¼ cup coconut and 2 tbsp jaggery. saute for a minute or until the raw smell of coconut disappears.
further, add in cut pieces of patrode and mix well.
finally, enjoy **patrode oggarane** in your lunch or an evening snack.
## Video
## Notes
* firstly, the proportion of tamarind and jaggery is approximately 1:2.
* also, use tender colocasia leaves to prevent itchiness.
* additionally, steamed patode can also be pan fried on tawa instead of oggarane.
* finally, **patrode oggarane recipe** tastes great when sweetness, spiciness and tanginess are balanced.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/pathrode-recipe-patrode-konkani-recipe/](https://hebbarskitchen.com/pathrode-recipe-patrode-konkani-recipe/)
