Pathrodo/Patrodo

Ingredients:

Colocasia leaves:10

 White Rice-1/2 cup

Toor dal-1/4 cup

Gram dal-1tsp

Methi seeds-1/4 tps

Urad dal-4 tsp

Tamarind -1 tsp

Coconut shredded-3/4 cup

Coriander seeds-3tsp

Jaggery-4 tsp

Red chill-8

Salt –As per taste

Oil-Coconut oil-4tsp
Asafoetida-Small Crystal 

Method:

Soak toor dal and rice in water for around 20 min.
Drain out water.

Sauté urad dal, methi, gram dal ,coriander seeds,red chill and Asafoetida. Next, add the sautéed mixture and drained toor dal and rice and grind them using small quantity (~1/4th cup) of water added in. To the grinned mixture, add jaggery and salt and mix it well. The masala paste is ready now.
Remove the veins of  colocasia leaves and crush the remainant veins on the leaf with pestle (This will make it easy to role the leaves)

Apply the masala on leaves.

Place the leaves side by side and apply the masala.

Fold it once on all the side

Then role it.

Cut it into pieces and place it in a pressure cooker  vessel without pressure regulator (siti).It will take around 15 min.

If masala remains you can fill that into capsicum  and green chill.

Switch off the flame and allow it to cool for about 10 min (If you remove early it will be soft)

Cut it into equal pieces using knife. This can be served by putting edible oil on it.

Or you can roast on a flat pan it by applying suji /fine wheat rava on it.

It will take around 50 min for preparation.