Variations Patrode Serving temperature Hot | Place of origin India Region or state Maharashtra | |
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Alternative names Patra, Pathrodo, Pathrode, Pathrado, Timpa, Vadya, अळूवडी (Aloo vadi) Main ingredients Gram flour, Colocassia leaves Similar Sanna, Neer dosa, Khandvi, Mangalore bajji, Pundi | ||
Menthya soppina patrode methi leaves patrode palya
Patrode or Alu Vadi is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. It is made from colocasia leaves (taro, kesuve or arbi) stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
Contents
- Menthya soppina patrode methi leaves patrode palya
- How to make patrode or baithein from colosasia leaves or arbi or kachalu leaves
- Preparation
- Precautions
- References
In Konkan part, patrode is a made as a steamed dumpling wrapped in a leaf. Regional variations include aluwadi of Maharashtra where the steamed dumpling is sliced and then is deep fried to make the final ready to eat dish. “Patrode” is a portmanteau word consisting of two words “Patra” and “Vade”. "Patra" means leaf in several Indian languages, and “Vade” means a dumpling. In Gujarat, it is known as Pātrā (પાતરા) or Patarvēliyā (પતરવેલિયા).
How to make patrode or baithein from colosasia leaves or arbi or kachalu leaves
Preparation
A spicy batter is made by grinding rice, Bengal green lentils, tamarind, and red chilli. This batter is smeared on the colocasia leaves, which are rolled and steamed, and tamarind is added; the steamed rolls are then sliced. The patrode may then be smeared with coconut oil, ghee or honey, or served as patrode masala (with chili-based gravy). Another variant is patrode idli, where the leaves are chopped and mixed into the batter, which is then poured into an idli (steamed dumpling) maker.
Precautions
Eating partially cooked patrode may cause itching in the throat, which may last for a few hours. Using coconut oil or ghee on the slices may avoid itching in the throat. An immediate remedy for the itching is to drink sour buttermilk (curd) immediately once the itching starts. This may not be required if the slices are further cooked with gravy.
The itching comes from microscopic needle like raphides of calcium oxalate monohydrate, which may not be fully removed from the leaves. Regular dietary ingestion of oxalates may contribute to kidney stones.
