Steamed Pathrade

Recipe by
Total Time:
2-4 hours
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 8 cups - rice(ukda chawal), boiled.
  • 15 - alu leaves with brown stems.
  • 10 - red dry chillies.
  • 1 inch - turmeric/haldi.
  • A little - salt, to taste.

How to Make Steamed Pathrade

  • Wash the rice well, and soak it for 2 hours.
  • Pick the leaves. Remove the stems, which can be used for other recipes. After washing the leaves, roll them and cut them into small lengths.
  • Grind the soaked rice, with chillies and turmeric, to a fine dough.
  • Mix the cut leaves, with the dough and blend thoroughly.
  • Fill water in the thondor, reaching below the centre plate. On the centre plate, spread a muslin cloth or a clean banana leaf, and spread the dough on it.
  • Start steaming the dough in the thondor and when it is done (when a fork is pierced in the cake, no batter should stick to it), put off the stove.
  • Pour sufficient water, in the lower basin of the thondor, so that it will be able to boil, without evaporating, for an hour or so.
  • Spread a cloth, or banana leaf on the middle tray of the thondor, and spread the dough on it.
  • Or place the dough in a round vessel, about 1 or 2 inch high, preferably of aluminium, and spread the dough in it.
  • Place it on the inner tray of the thondor.
  • Start the stove, and let the water boil and steam the dough.