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Pathrade - Steamed & Savoury Rice & Colocasia Leaf Cakes
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins

Pathrade (pronounced pathra-day) also spelled as 'Pathrode' is steamed, savoury cakes made from rice & colocasia leaves. These are then sliced and added to curries or marinated with salt & chilli paste & shallow fried. Enjoy them as you like!

Course: Side Dish
Cuisine: Mangalorean
Keyword: Pathrade, Pathrode
Servings: 6 large pathrade
Author: Shireen Sequeira
To be shredded:
  • 6-7 very large or 17-18 small colocasia leaves/Arbi leaves
To be ground
  • 500 gms boiled rice - washed and soaked for a minimum of 2 hours
  • 1/2 tsp turmeric powder
  • bedgi chillies
  • 1/2 tsp jeera/cumin
  • 1 marble size ball tamarind
  • 1/2 cup grated coconut optional
  • Salt to taste approx 3/4th - 1 level tsp
For wrapping & steaming
  • 6 large or 10-12 small teak leaves - Washed and wiped dry
  1. Drain the soaked rice well and grind it along with the other ingredients mentioned under 'To be ground' using very little water (just to get the mixie blade going). The batter should be finely ground but dryish.
  2. Shred the colocasia leaves finely and mix it to the ground batter well. The best way to shred the leaves is to place one of top of the other (stacked uand then roll them together and shred in one go. This will save you a lot of time.
  3. On a working surface place a Teak leaf (below pictures are of another locally available leaand place about 2 portions of batter in the centre along the spine of the leaf. Leave out the corner edges so that batter doesn't spill out.
  4. Fold the leaves along the sides & tips & fasten with wooden toothpicks
  5. While you are busy making the remaining 'packets' of batter, place sufficient water in a Tondor (steameand bring it to a boil
  6. Place all the pathrades on the shelf inside the Tondor, cover & steam for 20 minutes on high flame
  7. Remove from the steamer & allow to cool. Now you can open up the packet & cut into pieces of about 1/2 inch width & use in the curry or just apply Meet Mirsang (Salt+Chilli paste+vinegaand fry as you would fry fish
  8. You can store these for as long as 5-6 months in a deep freezer, but just ensure that you place them in ip lock (freezer safe seal bags), otherwise when you thaw them the next time around you will have slightly soggy Pathrades which will need a little squeeze before using.