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Pathrodo, Pathrodo Bajjile and Pathrodo Upkari Recipe

Pathrodo, Pathrodo Bajjile and Pathrodo Upkari is a popular Indian Snacks
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Servings :
Serves 3
Rated 5 based on 100 votes


  • 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
  • How to Make Pathrodo, Pathrodo Bajjile and Pathrodo Upkari:

    1. For the batter: Wash and soak the boiled rice and raw rice for 6 hours.
    2. 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).
    3. Add hing and transfer the batter to another vessel.
    4. Spread a plastic sheet or banana leaves (with face down) on the kitchen platform.
    5. Apply a thin layer of the batter on the back side of a colocasia leaf. Place another leaf over it and apply the batter.
    6. Repeat with the 3rd, 4th, 5th and 6th leaf.
    7. Fold the sides and roll to form a cylindrical roll. Tie this roll with a cotton thread or vazha naaru.
    8. Prepare 2 more rolls with the remaining batter.
    9. 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.
    10. 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.
    11. 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.
    12. Recipe Courtesy: Niya's World


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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