How to make Pathrode | Amchi Vasari

Pathrode

Pathrode Colocasia Leaves Dumplings

Pathrode is a traditional dish from Konkani cuisine, made using colocasia leaves layered with a spicy red chilli, rice and coconut paste, rolled and steamed.Pathrode is especially made during monsoon. Perfect as a snack, side dish or even a standalone meal!

Note: This recipe makes 3 to 4 rolls, each roll consist  of 5 to 7 leaves.

Serves - 5

Ingredients

1. Dosa rice - 140 gram (¾ cup)
2. Water to soak dosa rice
3. Tamarind - 5 gram
4. Asafoetida paste - a pinch
5. Short red chilli - 5 (ramnad spicy chilli)
6. Byadgi red chilli - 4 (gives good color)
7. Coconut - ½ (grated)
8. Oil - 1 tsp
9. Colocasia leaves - 15 to 20 (tera panna)
10. Salt - 1 tbsp
11. Water to steam

Method

• Soak dosa rice for 30 minutes in water.
• Soak tamarind in little water for 10 minutes.
• Fry the red chilli in little oil for a minute. Keep aside.
• In a blender jar, add fried red chilli, grated coconut, asafoetida paste, soaked tamarind, salt and grind to smooth paste. Add very less water.
• Wash and drain the water of rice, add it in the blender, grind it together to coarse paste. The masala should be little salty. Add salt if required.
• Remove the petiole and midrib of colocasia leaves. Wash it in water and drain excess water.
• Start applying masala on the backside of the biggest leaves followed by bigger and big leaves on it.
• Leaf tip should be pointed upwards away from you as shown in the video above. Stack each time and apply masala. Fold little on both sides. Cut into 3 equal pieces or cut as you wish.
• Steam it for 30 minutes on medium flame.
• Serve hot.

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