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
For the batter: Wash and soak the boiled rice and raw rice for 6 hours.
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).
Add hing and transfer the batter to another vessel.
Spread a plastic sheet or banana leaves (with face down) on the kitchen platform.
Apply a thin layer of the batter on the back side of a colocasia leaf. Place another leaf over it and apply the batter.
Repeat with the 3rd, 4th, 5th and 6th leaf.
Fold the sides and roll to form a cylindrical roll. Tie this roll with a cotton thread or vazha naaru.
Prepare 2 more rolls with the remaining batter.
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.
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.
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.
Recipe Courtesy: Niya's World
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.