Pathrode

Pathrode - This is a traditional recipe made in the month of Aati in tulunad region.

It is also made in malnad region, Maharastra region where it is called alu vadi, gujrat and also konkan region. This is made with colocasia leaves. Only some varieties can be used as others are very much itchy.

Ingredients
Colocasia leaves - 25 - 30
Dosa rice - 3 cups soaked for about 3 hrs
Jaggery - 2 tbsp
Tamarind - 1 orange sized
To roast
Green gram dal - 1/2 cup
Urad dal - 1/3 cup
Byadgi chilli (Kashmiri chilli) - 15 - 20
Coriander seeds - 1/2 cup
Cumin seeds - 4 tbsp
Asofoetida - 1/2 tsp
Salt for taste
Method
Roast the items given in to roast section separately. Grind it in a blender or grinder. It should be smooth paste. If you are grinding in grinder once this is smooth add the soaked rice and grind. The rice need not grind fully. Add little water. If you are grinding in a blender first grind the roasted items and then grind the rice and mix them.

My batter was very thick, but it is better to be thick than watery.
Take a large colocasia leaf, turn it backwards and apply the batter evenly. Keep another leaf on it and again apply batter. Keep upto 6 to 8 leaves in the similar fashion.

Fold it from both the sides. Apply batter again and roll the leaves.

Make 4 to 5 pathrode in similar fashion and boil it in steam. (You can use the traditional tondor or the steamer extension of electric cooker. You can also keep it inside the electric cooker in a idli plate.) Boil for about 20 min.
Optional step.
Once the pathrode is boiled, cut into into horizontal pieces. In a dosa tawa, keep the pieces add coconut oil and roast it.
Serve pathrode hot with a dash of coconut oil.