• 18 – medium or large colocasia leaves (stems/nerves removed)
• 2 cups (400 g) – boiled Rice (idli Rice)
• 1 cup (100 g) – silky raw Rice
• 225 g – grated Coconut
• 1 tbsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 1/2 tsp – Hing
• 3 – big Star fruit (Carambola/kermbel), chopped finely or 2 tbsp – Tamarind paste or 1 cup – Tamarind juice
• salt to taste
• 1/2 cup – water
- For the batter: Wash and soak the boiled rice and raw rice for 6 hours.
- Grind the rice, grated coconut, star fruit/tamarind pulp/tamarind juice, red chilli powder, turmeric powder and salt (batter should be slightly coarser than idli batter).
- Add hing and transfer the batter to another vessel.
- Spread a plastic sheet or banana leaves (with face down) on the kitchen platform.
- Apply a thin layer of the batter on the back side of a colocasia leaf. Place another leaf over it and apply the batter.
- Repeat with the 3rd, 4th, 5th and 6th leaf.
- Fold the sides and roll to form a cylindrical roll. Tie this roll with a cotton thread or vazha naaru.
- Prepare 2 more rolls with the remaining batter.
- Place the rolls in a pressure cooker (without weight ) and steam for 40-50 minutes on medium heat. If steaming in a steamer, it may take 45 minutes to 1 hour.
- For the Pathrodo Bajjile: When the Pathrodo has cooled, cut into slices and shallow-fry in a non-stick frying pan greased with coconut oil.
- For Pathrodya Upma/Usli: Crush the Pathrodo into smaller pieces. Heat a little oil in a frying pan. Season mustard seeds in the oil until they crackle. Add the crushed pieces of Pathrodo and cook on very low flame until crisp.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya