Ingredients:
2 cups White Rice
1/2 medium sized Tender Raw Jackfruit / Ele Gujje
1/2 cup grated Coconut
1 tsp Black gram seeds
1/2 tsp Fenugreek seeds
1 tsp Yellow Lentils / Toor Dal
2 tsp Coriander seeds
Small Lemon sized Tamarind
Lemon sized Jaggary
6 - 8 Red Chillies
1/2 tsp Turmeric powder
Salt to taste
5 - 6 Banana leaves
Recipe:
Soak rice in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds, yellow lentils 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, yellow lentils, grated coconut, red chillies, coriander seeds into smooth paste. Add soaked rice, jaggary, tamarind, salt, turmeric powder and grind them coarsely by adding little amount of water and keep it aside. Consistancy of the batter should be like Idli batter.
Remove the outer skin and inner part of Tender Jackfruit and chop it into small pieces and put it in water as shown in the picture below.
Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Remove the chopped raw jackfruit from water, squeeze it and put it into the rice batter and mix well.
Take little amount of this batter and spread it over the banana leaf as shown in the picture below.
Fold the banana leaf as shown in the picture below.
Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down 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 them into medium sized pieces and serve them along with coconut oil and any kind of sambar or chutney. The above mentioned ingredients will serve 4-5 Pathrodes. You can also preapre Pathrode Khara Oggarane, Pathrode Sihi Oggarane and Roasted Pathrode from this.
2 cups White Rice
1/2 medium sized Tender Raw Jackfruit / Ele Gujje
1/2 cup grated Coconut
1 tsp Black gram seeds
1/2 tsp Fenugreek seeds
1 tsp Yellow Lentils / Toor Dal
2 tsp Coriander seeds
Small Lemon sized Tamarind
Lemon sized Jaggary
6 - 8 Red Chillies
1/2 tsp Turmeric powder
Salt to taste
5 - 6 Banana leaves
Recipe:
Soak rice in water for about 6-7 hrs. Soak black gram seeds, fenugreek seeds, yellow lentils 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, yellow lentils, grated coconut, red chillies, coriander seeds into smooth paste. Add soaked rice, jaggary, tamarind, salt, turmeric powder and grind them coarsely by adding little amount of water and keep it aside. Consistancy of the batter should be like Idli batter.
Remove the outer skin and inner part of Tender Jackfruit and chop it into small pieces and put it in water as shown in the picture below.
Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Remove the chopped raw jackfruit from water, squeeze it and put it into the rice batter and mix well.
Take little amount of this batter and spread it over the banana leaf as shown in the picture below.
Fold the banana leaf as shown in the picture below.
Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down 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 them into medium sized pieces and serve them along with coconut oil and any kind of sambar or chutney. The above mentioned ingredients will serve 4-5 Pathrodes. You can also preapre Pathrode Khara Oggarane, Pathrode Sihi Oggarane and Roasted Pathrode from this.
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