Patrode | Colocasia rolls
By Leena Hegde, Puttanamane
Patrode is a delicious monsoon delicacy made with seasonal colocasia leaves (kesa, arbi, or taro leaves), where colocasia leaves are smeared with spiced rice and coconut paste, rolled, steamed, and then optionally roasted / fried with a few drops of coconut oil.
This classic monsoon special is a flavourful dish with a good mix of sweet, spicy, and tangy. Patrode is usually made with Marakesa, a type of colocasia leaves that grows on trees during monsoon. In this recipe I have used colocasia leaves that grow on ground during monsoon and patrode tastes equally good.
Marakesa
Mara is tree, and kesa is colocasia, so marakesa is colocasia that grows on tree. Marakesa grows widely on big tree trunks during monsoon. Foliage disappears in winter and emerges again in monsoon. These colocasia leaves are large, leathery textured, and glossy on both the sides. Marakesa is commonly known as hitchhiker elephant ear because of its shape and size. The botanical name for this is Remusatia vivipara.
Prep time
3 hrs 30 mins
Cook time
30 mins
Cool off time
0
Total time
4 hrs
Course
Snacks
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
3 rolls
Ingredients
-
2 cups rice
- 1 cup freshly grated fresh coconut - tightly packed
- 21 normal colocasia leaves or 12 marakesa
- 6 – 8 dry red chillies or as required
- ½ tablespoon jaggery
- ½ tablespoon tamarind
- ¼ teaspoon asafetida (ingu / hing)
- Salt as required
- Coconut oil as required
- Water as required
Cookware / Utensils
-
Pan
- Bowl(s)
- Spoon
- Tava (flat pan)
- Turner or spatula
- Mixer
- Steamer
Instructions
Instructions
How to make Patrode
- Rinse until clean and soak rice for about 3 hours.
- Remove stem, if any, and wash colocasia leaves thoroughly.
- Roast dry red chillies adding a few drops of oil.
- Grate 1 cup tightly packed fresh coconut.
- Take soaked rice, grated coconut, roasted chillies, jaggery, tamarind, and salt in a mixi jar or grinder.
- Add water as required and grind to a smooth batter, like dosa batter.
- Now take largest leaf from the lot and place downwards on a large plate or banana leaf.
- Apply ground batter on back side of the leaf using a small spoon or hand.
- Then take another leaf that is slightly smaller than the first one, and place it over the first one.
- Apply ground batter on second leaf.
-
Similarly, place six to seven leaves (normal colocasia) and apply batter on each of them.
If you are using Marakesa, four leaves are sufficient for a roll. - Now, fold the sides. Apply batter on top of the folds.
- Roll it from one end, leaf base, to another, leaf apex or vice versa.
- In the same way, make two more rolls with the remaining leaves and batter.
-
Keep them in a steamer and steam them for about 30 minutes.
Steaming time varies depending on a steamer type, and intensity of the heat applied. - Once steamed well, remove the rolls.
- Slice the steamed rolls. You can serve / eat as-is or roast the slices further.
- Heat a tawa on medium heat, and spread some fresh coconut oil.
- Place patrode slices and roast them both the sides until crisp.
- Enjoy patrode fresh and hot.
Step by step guide
How to make Patrode
1. Rinse until clean and soak rice for about 3 hours.
2. Remove stem, if any, and wash colocasia leaves thoroughly.
3. Roast dry red chillies adding a few drops of oil.
4. Grate 1 cup tightly packed fresh coconut.
5. Take soaked rice, grated coconut, roasted chillies, jaggery, tamarind, and salt in a mixi jar or grinder.
6. Add water as required and grind to a smooth batter, like dosa batter.
7. Now take largest leaf from the lot and place downwards on a large plate or banana leaf.
8. Apply ground batter on back side of the leaf using a small spoon or hand.
9. Then take another leaf that is slightly smaller than the first one, and place it over the first one.
10. Apply ground batter on second leaf.
11. Similarly, place six to seven leaves (normal colocasia) and apply batter on each of them.
If you are using Marakesa, four leaves are sufficient for a roll.
12. Now, fold the sides.
13. Apply batter on top of the folds.
14. Roll it from one end, leaf base, to another, leaf apex or vice versa.
15. In the same way, make two more rolls with the remaining leaves and batter. Keep them in a steamer and steam them for about 30 minutes. Steaming time varies depending on a steamer type, and intensity of the heat applied.
16. Once steamed well, remove the rolls.
17. Slice the steamed rolls. You can serve / eat as-is or roast the slices further.
18. Heat a tawa on medium heat, and spread some fresh coconut oil. Place patrode slices and roast them both the sides until crisp.
19. Enjoy patrode fresh and hot.
Notes
-
You can skip oil and dry roast Patrode slices.
- Make use of fresh and good quality colocasia leaves.
