Pathrode

1. 1

   1. Prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.

2. 2

   2. Soak the rice and daal for 4-5 hours and grind to a paste (neither very coarse nor very fine).

3. 3

   3. Grind the coconut, chillies, tamarind and hing to a chutney consistency.

4. 4

   4. Mix both pastes and add salt to taste.

5. 5

   5. Rub the paste on the back of one leaf, then layer the second leaf and rub more paste. Arrange about 4-5 leaves this way.

6. 6

   6. Roll the layered leaves and steam it the way you would steam idlis (an Indian savory cake). It will take 30-35 minutes to cook properly.

7. 7

   7. Allow it to cook a little. Cut the pathrode into small rings and serve topped with a little coconut oil. It is yummy-licious.

* Per serving · 4 servings · Values may vary.

No additional tips available.