Ingredients

• 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.