This is a fried version of pathrado/patra using a specific kind of colocasia leaves that grows on trees like a money plant does.The leaves are glossy and thick compared to the usual colocasia leaves.It is purely seasonal and grows in forests and available in Coastal Karnataka region during the month of june/july when there is a heavy downpour.It is available in other parts of the state thanks to the Mangalore stores.I have called it tree colocasia since it grows on trees and have no idea what it is called elsewhere.In Konkani they call it marvala paan/maralva paan ;In Kannada Mara kesu and in Tulu Mara thevu.
The leaves look like this-
Marvala paan(tree colocasia leaves) 12-15
For masala paste:
urad flour 1.5 tbsp (follow the note below)**
Rice flour 3 tbsp
Red chilli powder 1.5tsp
Salt to taste
Tamarind extract 1/2tsp
Asafoetida 2 pinches
Water to make paste
Oil for deep frying
Rice flour for the second coat
- Devien the back of leaves and rinse it with water 2-3 times so as to get rid of dust/sand particles.
- Drain in a colander first,later spread on a towel side by side and dry it out as much as possible either by leaving it for a while or by dabbing it with another towel.
- Prepare the paste with said ingredients using water,it should be thick.
Making of phodis:
- On the clean and dry counter, place the larger leaf as a base upside down and spread the paste generously.
- Stack the leaves one by one at every angle and repeat the same process of applying paste.
- For one roll it requires about 2-3 leaves as fillers.
- Fold the edges on both sides,apply paste on the folded edge.
- Now start rolling it from one end(from your end )to form a tight roll.
- Repeat the same with remaining leaves.
- Tie it with a string or banana fibre at intervals.
- Cut the roll into slices(For this particular leaf roll 5-6 slices)
- On a plate spread a little rice flour and dip each slice on both sides and press the dusted slices and set aside.
- Heat oil in a frying pan,when it is hot carefully slide the dusted slices and fry turning heat to medium till the colour changes to brownish green and are crisp.
- Drain in a colander then spread on a kitchen paper towel.
- Best served with rice and dali thoy.
4-5 leaves are enough to prepare a roll.
Tamarind pulp may be repalced using Amchur powder too.
Dry roast 1/2 cup urad daal(split black lentil) on low heat till a nice aroma
cool and blend into a fine powder consistency(mine was slightly coarse,like maize flour)Use as required.
For an idea how to roll the leaves -