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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Rice - 1/2 cup
- Red gram(Thuvaraparippu) - 1/2 cup
- Fresh grated coconut - 1 cup
- Red chillies(Kollamulaku) - 25 nos
- Tamarind paste(Puli) - 1/4 tsp
- Asafoetida(A pinch, Kayam) -
- Pathrado leaves(available in Indian store) - 1/2 packet
- Salt(As reqd) -
Ingredients
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Instructions
- Soak rice and red gram/toor dhal together for 4-5 hours.
- Grind rice-dhaal mixture with coconut, red chillies, tamarind paste and asafoetida to a smooth paste with little water (if the masala is too watery, it will leak out of the leaves).
- Add salt to this masala.
- Meanwhile, snip off the stems, wash and dry the pathrado leaves.
- Spread out one big pathrado leaf and apply a portion of the masala on it. Place another leaf on top of it and apply another layer and so forth (don`t overstack).
- Roll this stack of leaves and masala (to look like egg rolls) and steam in a pressure cooker for 30 minutes.
- :- Serve with cococut oil.
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1 comment
it is the execellent dish i have ever tasted