patravodo

hi friends,
patravodo is a konkani speciality. me and my husband like it very much.I was very happy when i got the colacasia leaves here in holland. .there are 2 methods of making it.many people often do the steamed one.but i steam,cut it and fry it like this:-

ingrdients:-

colacasia leaves-atleast 15-20 leaves to make 2 loaves(washed & veines removed)

3 cups raw rice

1 cup toordal(u can use chanadal,moong instead of toordal)

3 cups shreded coconut

10-15 redchillies

1 tsp turmeric

1 tsp asafoetida

1/2 tsp fenugreek seeds

3 tsp corriander seeds

2 tsp uriddal

lemon size tamrind

jaggery(it's optional)

method:-

• soak rice and toordal for atleast 5-6 hrs.take little oil in a pan,fry uriddal,fenugreek seeds,corriander seeds,asafoetida,redchillies and then grind it with grated coconut & rice and toordal & tamrind & little jaggery to a thick paste.
• then take a wide plate to place and smear the leaves.place the bigger leaves at the bottom and the smaller ones at the top.apply the batter on top of each and place them one above other.after applying the batter fold both the sides simultaneously and then fold the bottom side and roll it to the top.then steam them.the bigger loaf will take approximately 11/2-2hrs.and the smaller one will take less time.so the time to cook depends on the size of the loaf.to see if it's ready,pierce a knife ,if it goes in smoothly,then it means the leaves are done.
• then slice the hot loaf into smaller pieces.serve hot with oil(preferably coconut oil) or
• take oil in a pan,apply semolina(rava) to the pieces and fry it both the sides.