Patrado - 3 … “Patrado With Chana Dal”... Patrado prepared using Patrade Leaves / Arvi ka patta / Vadi ka Paan plays an important role in Amchi / Konkani Saraswat Cusine and needs no introduction at all …They are prepared in many variations, using different dals. By and large … A traditional and Authentic dish which has millions of die hard fans all over the world … Yummy Yumz …..
Patrado is a dish I have posted several times with many variations. This one is no different and is same in every aspect except for the fact that I have prepared these with chana dal in place of whole moong while rest of the recipe remains same. As I already mentioned Patrado is a must in Amchi / GSB Saraswat konkani cuisine. No Amchi is ignorant of this dish. Its stands at par with our Dalitoy (Spiced Tuvar Dal) and is enjoyed by all Amchies all over the world. I have already written an article on Patrado and the variations in this blog before. I have also added in step by step procedure of the same long back with lots of easy to follow step by step pictures. You can check the same in the given link below so that I need not repeat the whole procedure again. Just check the link at the bottom of this recipe … Thank you and yes I assure you that I will try many more varieties and post them soon here. Till then enjoy this one.
** Cut of the stems / dentu of the leaves. You need only leaf part and devein the leaves of about 10-12 large to medium sized colocasia / patrade leaves. Wash well (gently) and allow the water to drip off by keeping it slant on an inverted vessel or anywhere else suitable to you.
** Note : Do not throw away the thick stem which in Amchi we call Venti, you can peel of the skin, cut them into 2 inch pieces and prepare them into gojju, chutney, upkari which tastes awesome. Check for the recipe under the label or search option.
** Wash and soak 2 cups of chana dal in plenty of water for 2-3 hrs. Wash well again and drain the excess water by putting it in a colander and allowing it to rest for 10 mins. All the excess water should get drained off. Rest of the ingredients are same as added before.
** Wash and soak 1 cup of raw rice in plenty of water for 2-3 hrs. Wash well again and drain the excess water by putting it in a colander and allowing it to rest for 10 mins. All the excess water should get drained off.
** Masala to be ground : Grind 2 cups of grated coconut with 15-18 red kashmiri chillies (plus or minus depending upon individual taste), large lemon sized tamarind (do add tamarind of a large lemon size, it’s necessary to remove the itchiness if any in the leaves) with 2 tsp of hing powder to a coarse paste. The paste should not be too coarse or too smooth. Add very little water, it should be of paste consistency. Remove in a vessel.
** Grind the Chana dal and rice together to a semi smooth paste. A little bit of fine rava texture. Remove and add it to the ground masala paste. Add salt to taste and mix well. The paste should be of thick consistency, so do not add more of water. If you find it a little bit thinner in texture add in a tablespoon of rice flour and mix well.
** Now for preparing the patrado rolls : Keep one large colocasia leaf with the vein side on top. Spread the paste. Now top it with another leaf, a bit smaller in size in similar pattern and apply the paste on it. Repeat with another leaf a bit smaller in size and again apply the ground paste. Fold the sides at full length and then start rolling from the other way. The rolls should be tight enough or it will open up while steaming. I have posted pictures in previous recipes, so plz. Chek up the same to help you learn the process.
** Cut rolls into two with a serrated knife in the centre. Put the Steaming vessel / Pedavana with enough water and bring the water to boil, lower the heat and gently keep the cut patrades in the steamer / pedavana by placing the cut side on top. This is absolutely necessary as if you keep it the other way the masala will drop into the water of the steamer. If not comfortable in using this method and if the rolls are small just place them whole inside the pedavana / steaming vessel.
** Now close the pedavana with the lid and bring it to full heat once again till you see steam escaping out of the vessel, say for about 10 minutes, then keep the flame on medium and cook for 25-30 minutes. When done remove the lid and let cool a bit before you serve.
** “Patrado With Chana Dal” is done and ready to be served. You can serve the patrade hot as it is with Dal Chawal by pouring a tsp of coconut oil over it (Optional). You can also allow them to cool properly and then slice them into half inch thick slices and rol them in fine rava / chiroti rava or rice flour and tava fry them with a little bit of oil to crisp fries.
** Here is the link to the Article on Patrado, Do check on the same for easy understanding of the procedure of application of masala paste and the rolling ….
** You can also go through this link for some dishes prepared using the colocasia stems.
** An earnest Request : For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
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