Phanna /Seasoned Pathrado using Varahi/Barnyard Millet

Phanna /Seasoned Pathrado using  Varahi/Barnyard Millet 

• Pathrade paan /colacacia leaves - 12 /15 
• Varahi/Barnyard Millet  - 1 cup 
• Thur Dhal.. 1 fist 
• Grated fresh coconut- 2 to 3 cup's
• Hing/Asafoetida- A generous pinch 
• Tamarind- Marble size
• Roasted dry red chillies- 8 to 12 
• Salt per taste 
• Water -2 cup's 
Seasoning 
• Oil ..1 tblsp 
• Mustard seeds ..1 tsp heaped 
• Fenugreek seeds  ..1/2 tsp .    
Method 
Soak  thur dhal for about one hour 


Wash Varahi/Barnyard millet

Grind grated coconut, roasted dry red chillies,hing n tamarind to a fine paste ... then add soaked thur dhal along with washed varahi  n  grind to a semi coarse paste  without adding water . Can sprinkle water if required . Take the batter and add salt ,mix well . 

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . Smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .
• 
  Cut each uncooked pathrade roll clockwise into 3 pieces. 
  
   In a thick bottomed kadai add sufficient oil n then add mustard seeds. once it crackles ..add fenugreek seeds  n roast till brown , then place the uncooked cut pathrade ..side by side..pour water and cook it covered n flip on other side ,,n check in between so that it does not stick at the bottom n cook for about 15 to 20 mts or until cooked .  .