Pattrode

Version one:

Ingredients:

• 5 Arbi Taro Leaves

Masala/Spice Paste:

• 1/4 cup Gram Flour Besan
• 2 tablespoons Rice Flour
• 5 teaspoons Red Chilli Powder
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Salt
• Optional Ingredients:
• 1 teaspoon ginger, finely diced
• 1 teaspoon green chilies, finely diced
• 2 teaspoons Tamarind pulp or lime juice
• 1 tablespoon Date Pasete
• 1/4 teaspoon Eno (optional)
• Water as required
• 1 tablespoon Coriander leaves finely chopped

Seasoning or Tempering: Dry Roast

• 1/4 teaspoon Mustard Seeds dry roasted
• 1 teaspoon Sesame dry roasted
• 1 Tablespoon grated coconut fresh or frozen
• 1 sprig Curry leaves

Version  Two

SOUTH INDIAN METHOD

Ingredients:

• 2 cups rice soak for 30 mins
• 1/4 C Chana dal or Tuvar dal soaked for 1 hour

Spice Powder:

• 1 Tablespoon Urad dal dry roast
• 1/2 teaspoon Methi seeds dry roast
• 4-6 Dry Red chilies
• 2 teaspoons Jeera
• 2 teaspoons Coriander seeds
• 2 Tablespoons Tamarind
• 1/4 teaspoon Turmeric
• 2 sprigs Curry leaves
• 4-6 Dates or sweetener of your choice
• 1/4 Cup fresh Coconut
• Salt

Seasoning/Garnish:

• 1/2 teaspoon mustard seeds dry roasted
• 2 dried red chilies dry roasted
• 1 sprig curry leaves dry roasted
• 1-2 Tablespoons Fresh grated coconut or grated frozen coconut