This Ayurvedis recipe has ingredients that are fresh and leave you with an instant happy full feeling. These are kids friendly finger licking good.
Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from the Western coast (Tulunad),India. It is also adapted in the [Himachal Pradesh] region ,and other parts of India. It is known as “Patrodé” in Tulunad region, Patra in Gujarat, Chembila Appam in Kerala , Patrodo in Maharashtra (especially in Malvan) & Goa, Patrode in Coastal Karnataka & Patrodu in Himachal Pradesh. Patra in Sanskrit & its derivative languages means leaf & vade/vado means dumpling.
It is made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
These fresh delights are the perfect meal for the rainy months. For those of us that love finger food, this is a recipe with love.
You can pack them full of whatever your heart desires, and make for a fun activity for the kids or guests. The innards will spill, and the sauce will drip, but there is absolutely no shame in scraping and licking the remnants of the rolls fallen glory (think Tacos).
The ingredients are fresh and leave you with an instant happy full feeling. Without any gluten, dairy, sugar, or starches you’ll feel light on your toes after these gems.
Patrode (Colocasia Leaf Rolls)
- Colocasia (Colocasia esculenta) leaves medium sized – 16 (30 gm)
- Rice – 2 cups ( 120 gm)
- Red chilies – 8 (5 gm) as per choice
- Coriander seeds – 4 tea spoon ( 20 gm)
- Turmeric powder – 1 tea spoon ( 5 gm)
- Grated coconut – 1/2 cup (30 gm)
- Tamarind – lemon sized ball (10gm)
- Jaggery – lemon sized ball (10gm)
- Salt – as per taste
- Grated coconut – 15 gm
- Powdered jaggery – 20 gm
- Mustard seeds – 1 tea spoon ( 5gm)
- Red chili – 2 ( 3 gm)
- Curry leaves – 10 (5 gm)
- Oil – 4 tea spoon ( 20gm)
- No. of pieces: 15-20
Method of preparation
Soak rice for 8 hours, grind it along with grated coconut, chilli powder, turmeric powder, asafoetida powder, tamarind and salt. Take 12 -16 colocasia leaves, wash thoroughly, drain water, flip them over on the non-shiny side and remove the veins with a knife if they are hard. Smear the paste evenly on the entire non shiny side of the leaf, place another leaf over the previous leaf and smear the paste. Similarly add 5 to 6 leaves and smear the paste. Fold the sides and roll them over to a cylindrical shape, apply paste on all sides and fold the edges in. Once done, tie with a thread to hold them together, steam cook for 30 minutes.
Once done and completely cooked, cut to circular pieces and serve hot with coconut oil or ghee or chutney. You may also roast on a frying pan sprinkling oil or deep fry after coating with Bengal gram flour to get fritters. You may prepare tasty spicy patrode stir fry by cutting it into small cubes and stir
frying along with mustard seeds, red chilies, curry leaves, grated coconut and salt to taste (a little jaggery powder is optional) and use it as a side dish. Instead of the rice batter, leaf rolls can be prepared using spicy tangy Bengal gram floor batter containing coriander powder, red chilli powder, turmeric powder, cumin powder, tamarind water, gram flour, a little jaggery, salt and water.
Patrode is easily digestible. As they are rich in dietary fibres they help in easy bowel movement. Iron rich Colocasia leaves help in improving the hemoglobin. The leaves contain phenols, tannins, flavonoids, glycosides, sterols which help in reducing chronic inflammation such as rheumatoid arthritis. Leaves have significant amounts of vitamin C and beta carotene.
Using too much of oil makes it unsuitable for cardiac patients, diabetics, obese etc. Too much spice is not recommended in acid peptic diseases.