This is the third variety of Colocassia leaves roll or Pathrado as it is known in my mother tongue Konkani. This has added onion and ginger and is steamed just as the other two varieties which have been posted under Coconut preparations of this website. It is served hot drizzled with coconut oil as a side dish with rice and dal.
18 large and small Colocassia leaves
200 gms rice
200 gms Arhar Dal/ split pigeon peas
30 roasted Bedgi chillies
2 tbsps tamarind paste
1/2 of a large coconut
A piece of Hing/Asafoetida slightly larger than a kidney bean
2 onions chopped fine
2 inch piece of ginger grated
Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Add the chopped onions and grated ginger and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Place the rolls in a steamer and steam for half an hour. A knife inserted in the Pathrado should come out clean. Serve hot drizzled with coconut oil.
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