Pathrode dosai

Pathrode


Or colocasia esculentia.

Is a delicacy in udupi cuisine. It is made in different ways. The large elephant eared leaves are de-veined and spices are added. We have steamed, roasted version. Sometimes sautéed with spices, sometimes ground to fine chutney. My favourite is this Dosa version of this.

Ingredients

Colocasia leaves 6-8 take out the veins and chop finely.

Cups of rice soaked for 3hours.

½ a coconut scraped

A lime sized tamarind,

Twice the volume of jaggery (this can be scaled for taste)

1 tbs of coriander powder

1 tbs of red chilli powder

2 tsp of jeera powder

Salt to taste
method

Roast the coriander powder, red chilli powder, and jeera powder

Grind all the ingredients except the colocasia leaves .

When the mix becomes a smooth paste, pour out and add the colocasia leaves,

Heat a griddle spread a tsp of oil, pour a ladle of the colocasia batter and spread it thin.

Cover the griddle, flip over after 2mnts.

Serve hot with butter.

Ps : colocassia could itch. You could substitute colocasia with methi leaves, or shredded cabbage. Onions also add flavour.