Ingredients

• 25 - colocasia leaves.
• 2.5 cups - coconut gratings.
• 1 cup - raw rice.
• 1/2 cup - toor dal.
• 25 - roasted red chillies.
• 1 - small piece of asafoetida.
• 1- lemon sized tamarind lump.
• Salt to taste.

How to Make Patrode (Aloo Wadi)

• Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly.
• Soak rice and toor dal in water for an hour.
• Grind coconut gratings along with roasted red chillies, tamarind and asafoetida, without adding much water.
• Before taking out the masala, add salt, soaked rice and dal and grind to a smooth paste. It should be dry enough to stick to the leaf surface.
• Spread a large arvi leaf on a wooden board with its back and stalk end towards you. Smear masala paste evenly all over the surface.
• Place a smaller leaf over it and repeat the smearing process.
• Do not pile the leaves one on top of the other, but place it across each other.
• After 5 to 6 leaves are placed one across the other, fold in the edges for about 2 inches on both side.
• Smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
• Tie it with a thread if the roll is loose.
• Cut each roll crosswise into two pieces, and steam it for about 45 mins.
• Take out and cut into desired thickness and serve hot.