Pathrado

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.