Wednesday, October 10, 2012

Phanna Pathrodo - The Quick version

After posting the authentic version,it is time for an instant one.Pathrode leaves/Taro leaves are an itchy lot and if not handled well and cooked well,you may end up with an itching feeling in your throat all day.Though I've been known to hog pathrode itching or not,these days I prefer to play it safe.
Ma-in-law makes this instant version in a pressure cooker which gets done in less than an hour from prep to the dining table.The first time I had it,I couldn't believe it was cooked for as less time as mentioned because it was perfectly cooked,soft and tasty.Since I do not cook pathrode much here on my own due to scarcity of pathrode leaves in Chennai,I didn't pay much attention to how it was cooked.

Phanna pathrode literally means seasoned pathrode.A simple tadka is prepared in a pressure cooker and pathrode loaves are cut and placed along with the correct amount of water.Cooked for 15-20 minutes and rested till the cooker reaches room temperature.Served hot with a drizzle of coconut oil-YUM!

Phanna Pathrode


Pathrode paan/Taro leaves - 20-22
Raw rice - 1 cup(soaked for 1 hour)
Toor dal - 1/4 cup(soaked for 1 hour)
Grated coconut - 2/3 cup
Roasted red chillies - 5-6
Bimbul/Carambola - 5-6
Hing/Asafoetida - 1 tbsp
Salt to taste

For Seasoning

Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Methi/Fenugreek - 1/4 tsp
Hing/Asafoetida - 1 tsp


Wash and clean the taro leaves and let it dry.
Soak the rice along with toor dal for 2-3 hours.Grind a masala paste using coconut,red chillies,bimbul.Mix in the soaked rice,salt and hing and grind till you get a thick paste.(add water into the mixer jar and make about 2 cups of masala water)
Keep the leaves and masala paste ready.
Make the stuffing - Place a big sized leaf on your work surface,smear the masala paste.Repeat with another small sized leaf and continue the process with smaller leaves till you use about 6-7 leaves. 
Roll the loaf tightly(as you would a swiss roll)and keep the seam side down.
Cut each loaf into 4-5 slices.
Prepare seasoning in a pressure cooker using oil,splutter urad dal,mustard seeds and methi.Add the hing and then the prepared masala water.
Place the sliced pathrode evenly inside the pan,not overlapping each other.
Close the cooker with the lid and keep the flame on high till the first whistle.Simmer for 15 minutes after that and switch off the flame.
Remove the weight when the cooker is cool and open the lid.
Serve hot with a drizzle of coconut oil.


  1. I have tasted this twice in my friend's place and iam a big of this. she bought me these leaves and asked me to try, but i havent tried it yet. Very nice and tempting one, nicely explained

  2. I don't remember the last time i had this!! I am soo craving for pathroda now:-( where can i find some yam leaves....Sigh sigh!

  3. This is some how similar to patra recipe from gujarat. only difference is spreading mixture is made from chickpea flour and after rolling we steam them.
    This sounds delicious too. I will try this some time just for a change,and let you know.

  4. looks absolutely inviting and tempting.. very delicious recipe dear..

  5. looks yumm. never had it before.

  6. I am a HUGE HUGE fan of Patrode and can eat them unendingly in my 3 meals. Though I can hardly make them in Bangalore, I make sure I eat to my satisfaction while in Mangalore. The quick version is a must try, it surely looks promising. And yes, that drizzle of coconut oil will make it seriously YUM!


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