Pathrode

Pathrode is a favorite dish of people from Malnad and Coastal Karnataka region. It has now gained popularity outside Malnad & Coastal areas as well. It is made from Colocasia leaves or¬†locally known as Kesu. Selecting the right kind of kesu is a must else you might end up having a irritation in your throat. I have used Kesu from my mom’s garden. Since it was home grown I was sure that its good.

The recipe I share today is passed down from my grandma. She is an expert cook. She prepares 6 varieties of Pathrode – Baked, Seasoned, roasted, like dosa, like idly, as ‘gassi’. Of all the varieties, my favorite is the roasted version and that I what I present to you today. The others will follow shortly.

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Ingredients
1.5 cup rice (Washed and Soaked overnight)
7-8 red chillies (byadige variety)
3/4 cup grated coconut
1/4 cup jaggery (alter the measurement as per taste)
lemon sized tamrind
2 tsp jeera or cumin
1 tbsp coriander seeds or dhaniya
A big pinch of hing or asafoetida
A handful of curry leaves
Salt to taste
Butter.. more the better
Last but not the least…. 15 – 20 Colocasia leaves

If you got all the ingredients then proceed…
Grind all the ingredients with limited water to get a thick batter.

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Clean the colocasia leaves by wiping it with a damp cloth.

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Arrange the colocasia leaves upside down as shown in the picture. A large colocasia leaf is placed to collect any of the batter that spills over. Spread the batter on the leaves.

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Place the next layer of leaves over the batter. In case, you have a large leaf it forms a layer on its own else you can use more than one small leaves to form a layer. Repeat till you have 3-4 layers of leaves.

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Now bring in the sides by folding it. Spread the batter over it, to keep it in place. Tightly roll the leaves. If you have leaves left, use it to make more rolls.

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Place a roll horizontally and cut vertically to get round-lets. Heat the kadai. Put in a tablespoon of butter. Spread it all over the kadai so it forms a oily layer. Now, place the roundlets one beside another. Take care not to over crowd or place one on top of another. Place some butter on top of each roundlet and cover the kadai with a lid.

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After about 10 mins, check if the lower end is roasted. If yes, turn over and this time don’t close the lid. Let the other side roast. Once done, eat it hot with a dollop of butter and enjoy!!!

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Ugadi

Warm wishes for a very Happy Ugadi to you.

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I made a sumptuous lunch on the occasion of Ugadi. Here is all that I made…

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And of course

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I’m going to share the recipe of all these dishes, starting with Bele Holige.

Ingredients
1.5 cup Maida
1.5 cup Chiroti Rawa ( super fine sooji rawa)
A pinch of salt
1/4 tsp turmeric powder
Lots of oil

Rice flour for dusting

For the filling
2 cups Toor dal
1/2 cup grated coconut
2 cups tightly filled powdered jaggery
A pinch of cardamom powder

And a baking sheet

Now begins the process…
The process consists of three steps –
1. Preparing the outer covering, called kanka
2. Preparing the filling, hoorna
3. Getting the kanka and hoorna together

Let’s begin with kanka. In a mixing bowl, take the maida, rawa, turmeric powder and salt.
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Make a dough of chapatti consistency by adding water.
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Once the dough is ready, add water so that the dough is soaked in it. Keep the dough soaked in water for 2-3 hours.
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After 2-3 hours, pour out the water. Knead the dough well. Say for about 5 mins. Then add 1/2 cup of oil and knead it again.
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The dough will absorb all the oil. Again add about 1/4 cup of oil and keep kneading till the oil is completely absorbed. Then soak the dough in oil.
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Keep it covered till used. Now Mr. kanka is ready!

Next, Hoorna. Wash the toor dal and pressure cook it with sufficient water. Dal should not be overcooked. After pressure cooking if you have excess of water left, put the dal through colander and save the water for rasam. My dal cooked just right. No excess water.
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In a mixer jar, add coconut and grind it into powder. Now, add in the jaggery and grind it again. To this add the dal and grind again to get smooooth paste.
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Heat a heavy bottomed pan and the dal paste. Keep stirring until it leaves the sides of the pan and becomes like halwa. Let it cool.
Once cooled, make small balls with the hoorna. Step 2 complete!
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Finale. Take small-sized kanka. Spread it across your left palm using your right hand. Place the hoorna in the middle.
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I could not take a pic of the next step so will try to explain with words. Right now, your left hand it below and your right hand is above it holding the hoorna, just invert it. Your right hand is below holding the hoorna and your left hand above it. Slowly move the kanka with your right thumb so that it forms a covering over the hoorna. Using your left hand try to cover the maximum part of the hoorna by smoothing the kanka. Now invert it back and cover the remaining part of hoorna with the kanka. So now the kanka is completely covering the hoorna and looks like this. And yes, a picture speaks a thousand words!!
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Take the baking sheet. Sprinkle the rice flour on it. Dust the kanka-covered hoorna with the rice flour and place it on the baking sheet. With help of a rolling pin, roll it into a thin chappati.
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Remove the chappati from the baking sheet and place it on the heated tawa. Heat it on the tawa so that each side gets a light brown color. Repeat for the remaining kanka and hoorna.
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Serve the holige with ghee or hot milk. And…. Enjoy!
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