Udupi Special Patrode
Delight in this iconic coastal delicacy featuring colocasia leaves layered with a spicy, tangy rice-lentil paste, then steamed and shallow fried. It offers an irresistible burst of rich textures and traditional South Indian coastal flavors.
70min
Total Time
4
Servings
Udupi
Cuisine
Recipe
1
Wash the colocasia leaves thoroughly and pat dry. Carefully trim off the thick fibrous veins from the back of each leaf using a knife.
2
Grind the soaked rice, soaked dals, dried red chillies, tamarind, grated coconut, jaggery, turmeric, and salt together into a thick, smooth paste without adding too much water.
3
Lay the largest colocasia leaf flat on a clean surface with the vein side facing up. Spread an even layer of the prepared masala paste over the leaf.
4
Place a second leaf slightly overlapping the first, and apply the masala paste again. Repeat this for 3 to 4 leaves to form a stack.
5
Fold the left and right edges of the leaves inward, then tightly roll the stack from top to bottom into a compact cylindrical log, sealing the edges with some masala.
6
Place the rolled logs in a steamer and steam on medium-high heat for about 20 to 25 minutes until the leaves and inner batter are completely cooked. Allow them to cool.
7
Slice the steamed logs into round discs approximately half-inch thick.
8
Heat coconut oil in a shallow pan, splutter mustard seeds and curry leaves, then shallow fry the sliced patrode discs on medium heat until crisp and golden brown on both sides.
Ingredients
10-12 tender colocasia (arbi) leaves
1 cup raw rice, soaked for 4 hours
1/4 cup tuvar dal, soaked
1/4 cup chana dal, soaked
6-8 dried red chillies
1 small ball tamarind
1/2 cup freshly grated coconut
1 tsp jaggery
1/2 tsp turmeric powder
Salt to taste
3 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
*This AI-generated recipe may contain inaccuracies.