How to make Manglorean Patra -

Mangalorean Patra, a traditional Saraswat Brahmin preparation.

Sanjeev Kapoor

This recipe is from the book konkan cook book.

Main Ingredients : Colocassia leaves, Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Karnataka

Course : Snacks and Starters

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For more recipes related to Manglorean Patra checkout Patra, Patra, Patra - SK Khazana, Patra . You can also find more Snacks and Starters recipes like Proteinous Poha Stuffed Chicken Breasts Khasta Kachori-SK Khazana Crispy Fried Schezwan Chicken

Manglorean Patra

Manglorean Patra Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Manglorean Patra Recipe

  • Colocassia leaves 12 medium

  • Split pigeon pea (toor dal/arhar dal) soaked 1 cup

  • Rice 1/2 cup

  • Tamarind soaked 1 lemon sized ball

  • Dried red chillies roasted 10

  • Asafoetida a pinch

  • Jaggery (gur) grated 1 tablespoon

  • Salt to taste

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.