Manglorean Patra

Ingredients list for Manglorean Patra

• 12 medium Colocassia leaves
• 1 cup Split pigeon pea (toor dal/arhar dal) soaked
• 1/2 cup Rice
• 1 lemon sized ball Tamarind soaked
• 10 Dried red chillies roasted
• a pinch Asafoetida
• 1 tablespoon Jaggery (gur) grated
• to taste Salt
• 2 tablespoons Oil
• 1/2 teaspoon Mustard seeds

Method

1. Grind along with tamarind, red chillies, asafoetida into not-too-fine-a-paste using very little water. Add grated jaggery and salt to taste and grind again. The paste should be quite thick.
2. Transfer into a bowl, cover and keep aside for three to four hours. Wash the colocassia leaves. Remove the stalks. Thinly slice the centre stem so that the leaves lie flat when placed on worktop.
3. Wipe them dry. Place a leaf on the worktop, shiny side facing downwards. Apply the masala evenly all over. Place another leaf over it but with its tapering end in the opposite direction of the first one. Apply masala over this.
4. Similarly use up four leaves per roll. Fold the sides of the leaves inwards and then start rolling into a tight roll holding from the sides. Tie it up with a string. Similarly make rolls with the remaining leaves and the remaining masala.
5. Heat water in a steamer. Place the rolls in a shallow vessel and keep it in the steamer. Cover and steam till the leaves turn a lighter shade. This may take fifteen to twenty minutes. Allow the rolls to cool. Remove strings.
6. Cut into one-centimeter thick round slices. Heat oil in a frying pan and add mustard seeds. Once the seeds crackle, place the rolls in a single layer in the oil. Shallow fry over medium heat till lightly browned on both the sides. Serve hot.

Nutrition Info