Authentic Udupi Patrode with Coconut Chutney
A delightful Coastal Karnataka delicacy made by rolling colocasia leaves in a spiced rice-lentil batter, steaming them to perfection, and pan-frying until crispy. Served hot with fresh coconut chutney.
75min
Total Time
4
Servings
Karnataka / Udupi
Cuisine
Recipe
1
Drain the soaked rice and tuoor dal completely.
2
Grind the soaked rice, dal, grated coconut, dried red chillies, tamarind, jaggery, and salt into a thick, smooth batter without adding much water.
3
Lay the largest colocasia leaf flat on a clean surface, underside facing up.
4
Spread an even, thin layer of the ground batter over the leaf.
5
Place a second leaf slightly overlapping the first, and spread batter again. Repeat for 3-4 leaves to form a stack.
6
Fold the sides inward tightly and roll the leaves firmly from the bottom up into a compact log, sealing the edges with a bit of batter.
7
Repeat the process with the remaining leaves to make more logs.
8
Place the logs in a steamer and steam for 20 to 25 minutes until fully cooked and firm.
9
Allow the steamed logs to cool completely, then slice them into half-inch thick roundels.
10
Heat coconut oil in a pan and shallow-fry the roundels on medium heat until golden brown and crispy on both sides. Serve hot.
Ingredients
12 tender colocasia (arbi) leaves, washed and veins trimmed
1 cup raw rice, soaked for 4 hours
1/3 cup tuoor dal, soaked for 4 hours
1/2 cup grated fresh coconut
6-8 dried red chillies
1 small marble-sized ball of tamarind
1 tsp asafoetida (hing)
1 tbsp jaggery powder
1 tsp salt
3 tbsp coconut oil for pan-frying
*This AI-generated recipe may contain inaccuracies.