Pathrode Recipe | How To Make Patrode| Kesuvina Pathrode Recipe. South canara delicious and traditional recipe made with colocasia leaves and spiced batter. Colocasia leaves also known as kesuvina yele in Kannada. Colocasia leaves has an itchy characteristics, hence a concentrated spice combination should help to reduce its itchy behavior. Patrode can be eaten for breakfast or even as a snack.
Trending Recipes
Pathrode Recipe | How To Make Patrode| Kesuvina Pathrode Recipe
Pathrode Recipe | How To Make Patrode| Kesuvina Pathrode Recipe. South canara delicious and traditional recipe made with colocasia leaves and spiced batter. Colocasia leaves also known as kesuvina yele in Kannada. Colocasia leaves has an itchy characteristics, hence a concentrated spice combination should help to reduce its itchy behavior. Patrode can be eaten for breakfast or even as a snack.
Ingredients
Directions
Take a bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
Transfer the soaked rice into the blender, add 1 cup grated coconut, 2 tsp coriander seeds, 1 tsp cumin seeds, 7 dried red chilli, ½ cup jaggery and ball sized tamarind then blend to smooth paste adding water as required.
Masala paste is ready.
Now take colocasia leaves / kesuvina yele and trim off the veins as they cause itchiness.
Spread a ladleful of batter evenly.
Layer 3 to 4 times with colocasia leaves/ kesuvina yele and batter alternatively.
Now fold the sides.
Make like a pocket. Proceed the same with all the leaves.
Place into the steamer and steam for 30 min.
Now Cool the steamed patrode and cut into pieces.
Take a bowl mix ¼ cup coconut 2 tbsp jaggery. Keep aside.
Now prepare tempering: heating 2 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp urad dal and few curry leaves, fry for a min.
Add cut pieces of patrode and coconut jaggery mix. Fry for 2 to 3 min.
Kesuvina pathrode recipe or pathrode recipe ready to serve.
Cooking Directions Step by step
Take a bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
Transfer the soaked rice into the blender, add 1 cup grated coconut, 2 tsp coriander seeds, 1 tsp cumin seeds, 7 dried red chilli, ½ cup jaggery and ball sized tamarind then blend to smooth paste adding water as required.
Masala paste is ready.
Now take colocasia leaves / kesuvina yele and trim off the veins as they cause itchiness.
Spread a ladleful of batter evenly.
Layer 3 to 4 times with colocasia leaves/ kesuvina yele and batter alternatively.
Now fold the sides.
Make like a pocket. Proceed the same with all the leaves.
Place into the steamer and steam for 30 min.
Now Cool the steamed patrode and cut into pieces.
Take a bowl mix ¼ cup coconut 2 tbsp jaggery. Keep aside.
Now prepare tempering: heating 2 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp urad dal and few curry leaves, fry for a min.
Add cut pieces of patrode and coconut jaggery mix. Fry for 2 to 3 min.
Kesuvina pathrode recipe or pathrode recipe ready to serve.
Ingredients
Directions
Take a bowl soak 1 cup rice and 2 tbsp urad dal for 3 hours.
Transfer the soaked rice into the blender, add 1 cup grated coconut, 2 tsp coriander seeds, 1 tsp cumin seeds, 7 dried red chilli, ½ cup jaggery and ball sized tamarind then blend to smooth paste adding water as required.
Masala paste is ready.
Now take colocasia leaves / kesuvina yele and trim off the veins as they cause itchiness.
Spread a ladleful of batter evenly.
Layer 3 to 4 times with colocasia leaves/ kesuvina yele and batter alternatively.
Now fold the sides.
Make like a pocket. Proceed the same with all the leaves.
Place into the steamer and steam for 30 min.
Now Cool the steamed patrode and cut into pieces.
Take a bowl mix ¼ cup coconut 2 tbsp jaggery. Keep aside.
Now prepare tempering: heating 2 tbsp coconut oil, 1 tsp mustard seeds, 1 tsp urad dal and few curry leaves, fry for a min.
Add cut pieces of patrode and coconut jaggery mix. Fry for 2 to 3 min.
Kesuvina pathrode recipe or pathrode recipe ready to serve.
