“Bajra ~ Whole Green Moong Patrado (Colocasia Leaves Steamed Spirals) with Pathare Prabhu Masala Powder” … My trials with bajra (pearl millet) and the masala powder are going on … It is believed that millet's are good for health and Bajra should be consumed during winter season as it gives heat to body … Gave a healthy twist to our Moong ~ Rice Patrado by adding in the Bajra flour and the fragrant masala powder … turned out delicious …Yummy Yumz ….
** By now all of you are aware of the dish Patrado (Colocasia Leaves Steamed Spirals) a delicacy that is immensely relished by Konkani Saraswat’s. I have already given in detail all about Patrado, how it is prepared, with what leaves and in short its history and importance in Amchi Cuisine. With changing times, one adapts new methods and variations in cooking style. I am all for innovative dishes. My husband and I both are foodies and game to any new dish. He has always taught me to think out of the box. To give twist, trials and made difference to the monotonous types of dishes. Though I have always ventured into different fields of cooking and trials, I never tried twisting much with original methods regarding Patrado, today however, I went ahead and gave it a twist by addition of bajra flour to the batter. Bajra is a millet and is considered to be very healthy to be consumed during winter. Millet's are actually new to me except for varai and nachani which are abundantly used by Saraswats. Other millet's are however not used much or may be my Mother never used them, so I have bleak idea of the same.
** Blogging and my friend’s requests for new varieties have put me once again back bouncing on my feet and I am fully excited to prepare our traditional methods / recipes with slight variations or twists or with new concoctions. Therefore, I just cut down the rice proportion and added on bajra flour to the mixture along with Pathare Prabhu Masala Powder and prepared the same. I was reluctant to replace the rice fully as I mentioned that I am new to using of millet and was not sure of the outcome. The patrado’s turned out soft, aromatic and awesome. I have not added in any jaggery to this as in my home we like only spicier version and not the sweeter one, but I have a strong feeling that with the addition of little bit jaggery, people who love sweeter version will love this new concoction for sure.
It was simply great with dalitoy and rice and my husband and me enjoyed this dish very much. Tomorrow, I will slice them and tava fry them which I am sure will be another super duper dish … so till then plz. bear with the delay … will be posting it too. There are many ways of preparing this patrado, with different types of masala’s as well as different methods. I will be posting the link to the Method / Preparation of Patrado’s and here I will be posting only the recipe to this particular recipe. The link contains the method of application, rolling, steaming etc. along with pictures for easier understanding. So please click on the link and go to the main post and get a good understanding of the procedure …. Thank you.
Here is the Recipe …..
** Ingredients :
Colocasia / Pratrade / Alu / Vadi Leaves : 9-12 (either set of three or four that is in descending sizes.
Whole Green Moong : 1 cup
Rice : ¼ cup
Bajra Flour / Pearl Millet Flour : 2 cups
Coconut : 3 cups grated
Green Chillies 3-4
OR
Red Kashmiri Chillies 6-7
Pathare Prabhu Masala Powder : 2 tblsp
Hing / Asafoetida Powder : 2 tsp
Tamarind : A lemon sized ball.(A must)
Water : as required
** Wash and soak overnight or for 6-8 hrs. 1 cup of Whole Moong in plenty of water. Soak handful say about ¼ cup of rice next morning for 1-2 hrs. Next day wash moong well again and drain properly in a colander. Also drain the soaked rice and keep ready.
** 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 a upkari which tastes awesome. You can give search option for venti or colocasia stems and you will get many dishes of the same.
** Masala to be ground : Grind 3 cups of grated coconut with 3-4 green chillies / or 6-7 red kashmiri chillies, 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 Moong and rice together to a smooth paste. Remove and add it to the ground paste. Add salt to taste, 2 tblsp of Pathare Prabhu Masala Powder, 2 cups of bajra flour and mix well. The paste should be of thick consistency, so do not add much water. Just add in how is necessary only. If you find it a little bit thinner in texture add in a tablespoon of rice or bajra flour and mix well.
** Note : I made this my own version by addition of Pathare Prabhu Masala Powder, You can leave out the same if you have no access to the same or if you would not prefer to add it. It will still be good. Just add on more red chillies while grinding the masala, that’s all. But if interested in prepare the PP Masala Powder, I am posting the link below, please check on the same. It is a very versatile powder and can be used in many dishes.
** 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
** Note : I have posted pictures in previous recipes, so plz. Check up the same to help you learn the process of preparing the rolls.
** 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.
** Now close the pedavana and bring it to full heat once again till you see steam escaping out of the vessel say approximately 4-5 minutes, then keep the flame on medium and cook for 30-45 minutes. When done remove the lid and let cool a bit before you serve. You can serve the patrade hot as it is with Dal Chawal by pouring a tsp of coconut oil over it (Optional).
** “Bajra ~ Whole Green Moong Patrado with Pathare Prabhu Masala Powder” is ready to be served. Now, we Konkani Saraswat’s serve them hot topped with coconut oil for lunch / dinner with dalitoy-rice or any other dishes, but in Northern regions these are sliced into 1/3 inch thickness or slices rolled in fine / chiroti rava and tava fried brushing some oil. These turn out crisp and yummy. I will be posting the crispy fried one’s tomorrow or very soon … So till then enjoy and stay blessed.
** Please refer this article on patrodo for all the details of application, rolling, steaming etc.
** For the Pathare Prabhu Masala Powder Recipe, Please follow the link given below ….
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