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Monday, March 26, 2018

Phanna /Seasoned Pathrado

Phanna /Seasoned Pathrado  
  • Raw Rice- 1 Cup
  • Thur dhal-1 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -Marble size 
  • Roasted dry red chilly -8 to 10 or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -10 to 12 tender ones .. 
  • Water a little   to cook . 

Seasosing 

  • Oil ..1 tblsp 
  • Mustard seeds ..1 tsp heaped 
  • Urid Dhal ..1 tsp heaped .      
Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required . take the batter and add salt .

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 ,d shape of a cylinder . 

Cut each uncooked pathrade roll clockwise into 3 pieces. 

 In a thick bottomed kadai add sufficient oil n then mustard seeds. once it crackles ..add urid dhal n roast till brown , then place the uncooked cut pathrade ..side by side..pour little water and cook it covered n flip on other side ,,n check in between so that it does not stick at the bottom ... 

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