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Introduction
Pathrode is a steamed dish made of colocasia leaves layered with spiced rice and dal paste, then sliced and pan-fried.
Historical Relevance
Popular in coastal Karnataka and Konkan, it was developed as a monsoon food, using colocasia leaves abundantly available in rainy season.
- Preparing the Batter
- 1 cup rice
- ½ cup toor dal
- Tamarind, jaggery, chili, coconut
→ Grind into thick paste.
- Rolling & Steaming
- Spread paste on colocasia leaves, layer 4–5 leaves, roll tightly. Steam till cooked, then slice.
Pro Tips: Fry slices in coconut oil for extra flavor.
Serving Suggestions: Served as snack or side with rice.
Fun Fact: Pathrode is also known as aluwadi in Maharashtra.