Patrode oggarane| Patrode |Patra recipe
Patrode is a traditonal dish of Tulunadu (South Canara) made using colocasia leaf (patrode ele, kesuvina ele). Patrode or patra as it is known in other parts of India is traditionally prepared with colocasia leaves using spicy batter made of rice or besan.
The patrode preparation in Tulu Nadu is slightly different.
Making patode is an elaborate process but worth the efforts put.
So hence, during old days when families were large all ladies would divide the work amongst themselves to prepare this amazing dish.
Here are few details on how to prepare patrode:
Step 1: Batter –
The batter made of rice, red chillies, tamarind, jaggery and a few spices which can used instantly without fermenting. The batter prepared should be spicy and sour as it tends to reduce the itch or ill effects of the leaves. One can prepare the batter previous night and store in the refrigerator.
Step 2: Sorting and cleaning the leaves-
The colocasia leaves are plucked from gardens in the mornings or just prior to the preparation. Fresh leaves reduce the itch or irritation. The leaves are then are washed and wiped dry. Then the midrib and veins are removed (this too helps in reducing the itch/ irritation).
Step 3: Making patrode rolls-
The prepared batter is then spread evenly on the back side of the leaf. Then place another leaf is placed on it and spread the batter. Repeat the same procedure with one more leaf. So, each roll contains about 3 leaves. (placing more leaves in a roll might take longer time to cook or might remain uncooked ) Then the sides are folded and the leaves are rolled into cylindrical logs. Watch the video for details.
Step 4: Steaming-
The rolls are steamed in an idli steamer. Make sure you don’t overlap the rolls as they don’t tend to cook. Then it must be cooked for 35 – 40 mins.
Step 5 : Patrode
The steamed rolls can be relished as it is with butter or many dishes can be prepared using it like the patrode voggarane, kai huli, dosa etc. We will upload the videos of it seperately.
Patrode oggarane is one such rare preparation where chopped patrode is seasoned with a delicate tempering and garnished with fresh grated coconut and jaggaery.

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