Patrode is one of the most cherished traditional dishes from Mangalore, Karnataka.It is made using colocasia leaves (kesuvina ele) and aspicy rice batter.This recipe is a perfect example of authentic coastal food.Patrode is usually steamed, then sliced and shallow-fried to make it crispy on the outside and soft on the inside.This well-known Mangalorean recipe is often made during the monsoon season and special festivals.
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Pathrode Recipe Ingridients
- Colocasia leaves – 8 to 10
- Raw rice – 1½ cups
- Fresh grated coconut – 1 cup
- Tamarind – small piece
- Red dry chilies – 6 to 8
- Jaggery – 1 tbsp
- Asafoetida (hing) – a pinch
- Salt – to taste
- Water – as required
- Oil – for shallow frying
Pathrode Recipe
How to Prepare Patrode BatterSoak the raw rice for 3–4 hours.Then grind the rice, coconut, red chilies, tamarind, jaggery, salt, and hing into a thick, slightly coarse paste.The batter should be spreadable but not too runny.
How to Make Patrode Step by Step
Wash and dry the colocasia leaves.Remove the thick stems gently.Place one leaf upside down, spread the batter evenly, then put another leaf on top.Continue layering until you reach the desired size.Roll the stack tightly and seal the edges with batter.Steam the rolls for 30–40 minutes until they are fully cooked.
Let them cool completely before slicing.
Patrode: Soft and traditional
Pan-fried Patrode: Crispy and flavorful
Pan-fried Patrode: Crispy and flavorful
Tawa roasted slices: Light and oil- free option
Health Benefits of Patrode
Rich in fiber and iron
Colocasia leaves support digestion
Steaming preserves nutrients
Naturally gluten-free
Tips for Perfect Mangalorean Patrode
Use tender colocasia leaves
Apply the batter evenly to avoid itching
Let the patrode cool completely before cutting
Fry on medium heat for best results
FAQ
Ques -1:Can patrode be stored
Ans: yes, steamed patrode can be refrigerated for 2 days
Ques-2: Can I make patrode without coconut?
Ans:Traditional Mangalorean patrode uses coconut for flavor.: