"Sprouted Green Gram (Moong)- Jowar (Sorghum) Steamed Patrado and Tava Fried Podi" ... I love experimenting with these friendly versatile millets ... tried out our own patrado with a combo of sprouted green moong and jowar both of which are healthier option ... very happy with the outcome, got perfect slices for podi and the crisp tava fried podi tastes great when served with dalitoy and rice ... Yummilicious ….
** Patrado as you all know by now is a dish prepared by applying masala to leaves and then folding them over into a roll shape and further steaming them till done. It is then served hot topped with coconut oil as it is or can be sliced into ¼ inch thickness and tava fried after rolling on fine rava too. Both taste great and in Konkani Saraswat homes this is usually served as side dish on the first day steamed hot and the next day sliced and fried which we call podi. The same if leftover can be cut into small pieces, tempered, and prepared like bhaji too. I have posted many types of patrodo in different mix and match of ingredients so will not be running into details about this dish. I will be sharing a few links through which you can check out all the recipes as well as the step-by-step procedure for proper understanding of the preparation.
** Usually I use Whole Green Moong for Patrado along with raw rice, coconut and masalas for the batter, but it can be prepared with chana dal or other lentils too. The latest addition are millets into our daily diet as they are considered to be very healthy. I have already posted patrado with Bajra (Pearl Millet) before and it had turned out great. This time I used sprouted whole green moong, increasing the protein content of the patrado making it that much more healthier. I added on Jowar (Shorgum) flour in place of rice for the mixture and though I was a bit hesitant of the outcome, my confidence was not down as I had already tried with bajra and it had turned out great. Well, the pictures are before you and it speaks for itself. However, I must mention here that the sliced fries were too good and had turned crisp outside and soft within.
** The crisp fried slices/podi tasted simply great when served with dalitoy (spiced tuvar dal) and rice and hubby and me enjoyed it very much. Lots of Colocasia Leaves are available now during winter season, so do try out various options of preparing patrado recipes posted in my blog and enjoy with your family and friends. You can always prepare them, cool and store in air tight containers and they remain fresh for about 3 days. When kept in fridge it becomes easier to slice them giving smoother and perfect even slices, also when tava frying they give better results, making them crisp outside and softer within. 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. 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 for "Sprouted Green Gram (Moong)- Jowar (Sorghum) Steamed Patrado and Tava Fried Podi" …..
** Ingredients :
Colocasia/Pratrade/Alu/Vadi Leaves : 9-12 large sized (either set of three or four that is in descending sizes.
Sprouted Whole Green Moong/Green Gram : 3 cups
Jowar/Shorgum Flour: 2 cups (+ extra if necessary)
Coconut/Soyi: 3 cups finely grated
Green Chillies/Tarni Mirsanga/Hirvi Mirchi : 5-6
Red Kashmiri Chillies/ Bydgi Mirchi/Kumte Mirsanga : 6-7
Hing/ Asafoetida Powder : 2 tsp
Tamarind/Chinchama/Imly : A lemon sized ball (A must)
Water : as required
** I have used sprouted whole green moong here, as it adds on to the protein content of the dishes. However, you can use soaked whole green moong too, if you do not have sprouted one’s ready in your home. In my home, I always have sprouted ones ready in my fridge as I use it extensively in salad, bhaji etc. Just soak about 2 full cups of whole moong overnight, drain and use.
** To prepare the leaves ready for using : Cut of the stems/ dentu of the leaves. You need only leaf part and devein the colocasia/patrade leaves, by slicing it off thinly, this is important as that makes it sure that most of the itching properties of the leaves are removed. Wash the leaves 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 Konkani Saraswat's call Venti, you can string off /peel of the outer 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 posted prepared using the stems and the method too of stringing them.
** Masala to be ground : Grind coconut with green chillies and red kashmiri chillies along with tamarind (do add tamarind of a large lemon size, it’s necessary to remove the itchiness if any in the leaves) and hing powder to a coarse paste in a mixer grinder or stone grinder. The paste should not be too coarse or too smooth. Add very little water, it should be of thick applicable consistency. Remove in a wide vessel.
** Now add in the sprouted whole green Moong in mixer grinder and grind it to a smooth paste. Remove and add it to the ground masala paste in the vessel. Add salt to taste and the Jowar flour (easily available in stores) and mix well adding in little by little water to make into a thick applicable paste. The paste should be of thick consistency, so do not add much water. Cover and keep it aside for 15 minutes.
** Once the mixture has settled for 15 minutes which is an important step that must be carried out, check out the texture of the mixture. It should be noted here that the jowar flour added will have soaked in some of the moisture from the masala when kept aside for some time. So if the mixture has turned out too thick, then add in some water and mix well. Remember to check the same before application of the mixture on leaves or else the patrado will not turn soft.
** Now for preparing the patrado rolls : Keep one large sized cleaned colocasia leaf with the vein side on top. Apply the paste evenly all over the leaf in a thin layer. Now top it with another leaf, a bit smaller in size in similar pattern with bottom portion facing on top and apply the paste on it also evnly. 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 step-by-step procedure pictures in previous recipes of the full method of application of paste, folding, slicing, steaming etc. so plz. do check out the same to help you learn the process of preparing the rolls if you are a novice to this dish.
** Cut rolls into two with a serrated knife in through the center so that they are halved. Put the Steaming vessel/ Pedavana with enough water and bring the water to boil, lower the heat and gently keep the cut patrades on the separator with holes 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.
** Note : You can also keep the rolls whole on the separator in the steaming vessel and need not cut it into halves. I follow that procedure as it cuts down steaming time. If you have kept them whole, steam for another 10-15 minutes etc. so that they get cooked properly from within too. Again you can cut and keep them facing the cut portion upward in a vessel which fits inside the pedavan and place the same too, which is what I do. Check out the pictures for reference on the link shared of "Article of preparing of Patrado".
** Now close the steamer/pedavana and bring it to full heat once again till you see steam escaping out of the vessel say approximately 4-5 minutes, then lower the flame/heat to medium and cook for 30-40 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).
** For Preparing the Podi/Fries : For podi the steamed patrados should be cooled down properly. It is preferable to keep the steamed and cooled patrado in a tight stainless steel box in fridge, to get the best cuts for fries. When they are left overnight or at least for 6-8 hours you can slice them easily and finely into beautiful spirals. Just remove the patrado kept in fridge just before preparing the fries and cut them into 1/3-1/4 inch even slices.
** In a flat plate add in fine rava (chiroti rava) and spread evenly. Now dust each slices on all sides with this rava to cover the exterior part evenly and keep a few pieces at a time ready before starting to fry. Heat a flat non-stick or Iron pan to smoking hot, once it reaches the smoking point, lower the heat to minimum. Apply a tablespoon of any edible oil on the tava evenly.
** Place each rava coated slices on the tava and raise the heat to medium. Drop a few drops of oil on top of the slices too. Once they are cooked crisp at the bottom, flip over with the help of tongs and fry the other side too. They should have a burnt look, but should not be burnt. Once they are browned and crispy enough remove and continue with the remaining pieces in the same method till all are done.
** "Sprouted Green Gram (Moong)- Jowar (Sorghum) Steamed Patrado and Tava Fried Podi" is done and ready to be served. We Konkani Saraswat’s usually serve them hot topped with coconut oil for lunch/ dinner with dalitoy-rice as a side along with other dishes on first day and then store the remaining in fridge, cut them into slices and fry them crisp and serve them for lunch/dinner the next day. Do try out this variation of patrado with sprouts and millet and reap in health benefits.
** Do try out this awesome patrados from GSB Konkani Saraswat Cuisine, which I prepared with a variation by adding on other Ingredients. There are more traditional and with variation patrado prepared by me and posted before in the Blog. Sharing the links below in which there is also a detailed procedure explained which will definitely help you in understanding better.
** Please refer to the “Article on Preparation of Patrado” I have written for all the details of application, rolling, steaming etc.
** I am also sharing a common link below of “Patrado” in general, where you will find back to back recipe of the same.
** For the Method of preparation of "Sprouts", Please follow the link given below …
Fantastic & mouth watering dish so nicely explained in detail Gayatri madam.Thanks a million!
ReplyDeleteGlad you found it useful, do try it out whenever possible and enjoy with your family.
Delete