Ingredients:
1 cup White Rice
1 cup Boiled Rice / Brown Rice / Kucchulakki
1/2 - 3/4 cup grated Coconut
2 tsp Black Gram seeds
1/2 tsp Fenugreek seeds
2 tsp Coriander seeds
1/2 tsp Cumin seeds
Medium lemon sized Tamarind
Large lemon sized Jaggary
12 - 15 Red Chillies
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
Salt to taste
20 - 25 Colocasia leaves / Kesuvina ele
4 - 5 medium sized Banana leaves
Recipe:
Soak both the rice together in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, grated coconut, red chillies, coriander seeds, cumin seeds, tamarind into smooth paste by adding little amount of water. Add soaked rice, jaggary, salt, turmeric powder, asafoetida powder and grind it to medium smooth paste by adding little amount of water and keep it aside. The consistency of the batter should be little thicker than Idli batter.
Wash colocasia leaves, remove thick veins at the backside of the leaves by using knife and keep it aside. Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Take largest leaf and place upside down. Take little amount of batter and spread it over the leaf as shown in the picture below.
Take another leaf, which is smaller than the spread leaf and place it over the spread leaf as shown in the picture below. 
Repeat the above procedure for the next 3-4 leaves.
Roll the pathrode starting from the broader end as shown in the picture below. If the leaves are too big first fold both the sides and then roll. Apply little amount of batter on the outer side of the pathrode as and when you fold.
Place it on a banana leaf, fold the banana leaf and place it in a cooker container / traditional steamer as shown in the picture below.
Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins.
Cut this Pathrode into medium sized pieces using knife, serve them hot along with coconut oil and any kind of Sambar or Chutney. The above mentioned ingredients will serve 4-5 Pathrode Rolls. You can also prepare Pathrode Khara Oggarane and Roasted Pathrode from this.
This can also be served by roasting them in a Tava by adding little amount of ghee as shown in the picture below.
1 cup White Rice
1 cup Boiled Rice / Brown Rice / Kucchulakki
1/2 - 3/4 cup grated Coconut
2 tsp Black Gram seeds
1/2 tsp Fenugreek seeds
2 tsp Coriander seeds
1/2 tsp Cumin seeds
Medium lemon sized Tamarind
Large lemon sized Jaggary
12 - 15 Red Chillies
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
Salt to taste
20 - 25 Colocasia leaves / Kesuvina ele
4 - 5 medium sized Banana leaves
Recipe:
Soak both the rice together in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.
Grind soaked fenugreek seeds, black gram seeds, grated coconut, red chillies, coriander seeds, cumin seeds, tamarind into smooth paste by adding little amount of water. Add soaked rice, jaggary, salt, turmeric powder, asafoetida powder and grind it to medium smooth paste by adding little amount of water and keep it aside. The consistency of the batter should be little thicker than Idli batter.
Wash colocasia leaves, remove thick veins at the backside of the leaves by using knife and keep it aside. Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Take largest leaf and place upside down. Take little amount of batter and spread it over the leaf as shown in the picture below.
Take another leaf, which is smaller than the spread leaf and place it over the spread leaf as shown in the picture below. Repeat the above procedure for the next 3-4 leaves.
Roll the pathrode starting from the broader end as shown in the picture below. If the leaves are too big first fold both the sides and then roll. Apply little amount of batter on the outer side of the pathrode as and when you fold.
Place it on a banana leaf, fold the banana leaf and place it in a cooker container / traditional steamer as shown in the picture below.
Steam cook for about 15-20 mins in high flame and another 30-40 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 5-10 mins.
Cut this Pathrode into medium sized pieces using knife, serve them hot along with coconut oil and any kind of Sambar or Chutney. The above mentioned ingredients will serve 4-5 Pathrode Rolls. You can also prepare Pathrode Khara Oggarane and Roasted Pathrode from this.
This can also be served by roasting them in a Tava by adding little amount of ghee as shown in the picture below.
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