Classic Monsoon Special from Coastal South India Loved in Mangalorean Homes

Patrode is one of the most cherished conventional dishes of Mangalore (Karnataka). Made utilizing colocasia takes off (kesuvina ele) and a zesty rice hitter, this formula is a genuine case of true coastal cooking. Patrode is as a rule steamed, cut, and shallow-fried, making it firm exterior and delicate interior. This popular Mangalorean formula is commonly arranged amid the storm season and happy occasions.

Table of Contents

What is Patrode?

Why Patrode is Popular in Mangalore

Ingredients for Mangalorean Fashion Patrode

How to Get ready Patrode Batter

How to Make Patrode Step by Step

Cooking Strategies for Patrode

Serving Suggestions

Health Benefits of Patrode

Tips for Idealize Mangalorean Patrode

Frequently Inquired Questions (FAQ)

1. What is Patrode?

Patrode is a conventional coastal dish arranged utilizing taro (colocasia) clears out layered with a zesty rice and coconut glue. The takes off are rolled, steamed, and afterward cut. In Mangalore, patrode is too known as Patravade or Patrode Gatti.

2. Why Patrode is Popular in Mangalore

Mangalorean food employments regular greens and coconut-based masalas. Patrode is prevalent since it combines nourishment, taste, and convention. Each Mangalorean family has its claim variety, passed down through generations.

3. Fixings for Mangalorean Fashion Patrode

Colocasia takes off – 8 to 10

Raw rice – 1½ cups

Fresh ground coconut – 1 cup

Tamarind – little piece

Red dry chilies – 6 to 8

Jaggery – 1 tbsp

Asafoetida (hing) – a pinch

Salt – to taste

Water – as required

Oil – for shallow frying

4. How to Get ready Patrode Batter

Soak crude rice for 3–4 hours. Pound doused rice, coconut, ruddy chilies, tamarind, jaggery, salt, and hing into a thick, marginally coarse glue. The hitter ought to be spreadable but not runny.

5. How to Make Patrode Step by Step

Wash and pat dry the colocasia clears out. Trim thick stems tenderly. Put one leaf upside down, spread hitter equally, put another leaf on beat, and rehash layering. Roll firmly from one side and seal with batter.

Steam the rolls for around 30–40 minutes until cooked well. Let them cool totally some time recently slicing.

6. Cooking Strategies for Patrode

Steamed Patrode: Delicate and traditional

Pan-fried Patrode: Firm and flavorful

Tawa broiled cuts: Light and oil-free option

7. Serving Suggestions

Serve hot patrode cuts with:

Coconut oil drizzle

Rice and dal

Buttermilk or rasam

It too tastes incredible as an evening snack.

8. Wellbeing Benefits of Patrode

Rich in fiber and iron

Colocasia takes off bolster digestion

Steaming holds nutrients

Naturally gluten-free

9. Tips for Idealize Mangalorean Patrode

Always utilize delicate colocasia leaves

Apply player equitably to maintain a strategic distance from itching

Cool totally some time recently cutting

Cook on medium fire whereas frying

10. As often as possible Inquired Questions (FAQ)

Q1. Is patrode irritated to eat?
No, when cooked appropriately with tamarind and player, it is secure and non-itchy.

Q2. Can patrode be stored?
Yes, steamed patrode can be refrigerated for 2 days.

Q3. Can I make patrode without coconut?
Traditional Mangalorean patrode employments coconut for flavor.

Q4. Is patrode vegan?
Yes, it is totally plant-based.