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patrode

Mangalorean Patrode

Roshan
When the first rains kiss the coastal soil of Mangalore, they bring with them a burst of green — and a craving for timeless delicacies that generations have cherished. Among these, Patrode holds a special place. Made with fresh colocasia leaves generously smeared with a spicy, tangy rice and coconut masala, Patrode is more than just food — it’s a tradition that brings families together during the monsoon.
Each bite of Patrode tells a story of our grandmothers patiently picking the tenderest leaves, grinding fresh spices on the grinding stone, and steaming these aromatic rolls with care. Soft, earthy, and packed with bold coastal flavours, Patrode is a reminder of Mangalore’s rich culinary heritage and the warmth of sharing a home-cooked treat during the rainy season.
In this post, I’ll take you through the steps to make this beloved snack, share tips to get the perfect texture, and show you why this humble leaf roll remains an all-time favourite in Mangalorean kitchens
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

*For the Pathrode Cake:*

  • - *Red boiled rice* – 2 cups soaked for 8 hours
  • - *Colocasia leaves Mara Kesuvina Soppu* – 20 leaves (thinly sliced)
  • - *Byadagi chillies* – 5-6 for batter + 7-8 (for masala)
  • - *Coriander seeds* – 1 tbsp for batter + extra for masala
  • - *Jeera cumin seeds* – 1 tbsp (for batter) + 1 tsp (for masala)
  • - *Poppy seeds or cashews* – 1 tsp
  • - *Cinnamon stick* – 1 inch
  • - *Black pepper* – 10
  • - *Cloves* – 3
  • - *Ginger* – 1-inch piece
  • - *Garlic* – 10-15 cloves
  • - *Tomato* – 1
  • - *Onion* – 1 divided, half for masala & half for tempering
  • - *Grated coconut* – ¾ of a medium coconut
  • - *Tamarind* – lemon-sized ball
  • - *Rice flour* – ½ cup
  • - *Turmeric powder* – 1 tsp
  • - *Oil* – 4 tbsp total
  • - *Salt* – to taste

Instructions
 

  • Prepare the Batter:*
  • - Wash and soak *red boiled rice* for *8 hours*. Drain well.
  • - In a mixer jar, grind:
  • - *5-6 Byadagi chillies, **1 tbsp coriander seeds, **1 tbsp jeera, **tamarind, **salt, and the **soaked rice*.
  • - Use *minimal water* to keep the batter *thick and smooth*.
  • (Note: Extra tamarind helps neutralize the itchiness from colocasia leaves.)
  • - Transfer the batter to a bowl, mix in *rice flour* and *sliced colocasia leaves. The batter should be **thick* (helps absorb gravy later).
  • Steam the Pathrode Cake:*
  • - Heat an *idli steamer* with water.
  • - Grease a plate, line with *butter paper* (for easy removal), and spread the batter evenly.
  • - Steam for *20-25 minutes* (check with a fork—if it comes out clean, it’s done).
  • - Let it cool, then cut into pieces.
  • Prepare the Masala Gravy:*
  • - In a pan, heat *oil* and roast:
  • - *Grated coconut, **7-8 Byadagi chillies, **1 tsp jeera, **poppy seeds/cashews, **cinnamon, **cloves, **pepper, **ginger-garlic, **tomato, **half onion, and **turmeric*.
  • - Add a small piece of *tamarind, grind into a **fine paste*.
  • - In a kadai, heat *oil, sauté the **remaining onion* until soft.
  • - Add the *ground masala, fry for **2-3 minutes*.
  • - Pour in *1½ glasses water, season with **salt, and bring to a **boil*.
  • Combine & Serve:*
  • - Gently add the *steamed Pathrode pieces* to the gravy.
  • - Simmer on *medium heat* until the pieces absorb the masala (covered, *5-7 minutes*).
  • Serve hot!*

Video

Notes

*Thick batter* ensures the Pathrode holds shape.
*Tamarind* balances the colocasia leaves' itchiness.