Patra/ aluvadi

ISomewhere along the course of my stay in the city, I discovered 'patra' and grew to love it. Even though it looked as if it was drenched in oil, I couldn't resist picking it up for lunch a couple of times a week.

It was only about a year back that I learnt how to make it, and it took me about a year after that to actually buy a bunch of colocasia leaves and make it. 

And now I wonder why I never attempted it before!

3-4 medium sized colocasia leaves

For the batter:

1 tsp ginger paste

1/2 tsp dhania powder

1/2 tsp red chilli powder

1/2 tsp jeera powder

1 tbsp tamarind pulp

3/4 cup besan

2 tbsp jaggery

Salt to taste
Water as required

For tempering:
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp white sesame seeds
Grated coconut for garnish

Method:
Wash the colocasia leaves, pat dry and remove the stem. Turn over, and slice out the mid vein with a sharp knife, taking care to ensure the leaf itself remains intact.
Make a batter with the ingredients, add water only sparingly- the batter should be thick.
Cut each leaf along the midrib.
Spread batter on the first leaf, then place the next leaf so it points the other way, and spread batter on it. Continue till all the leaves are used up.
Press the vertical edges in, then start rolling tightly. Once completely rolled, tie it with some twine, and place on a greased steamer (I used an idli stand).
Steam for 20-25 minutes.
Remove the twine, and slice finely with a sharp knife.
Heat some of the oil, and lightly brown both sides of the patras.
Heat the rest of the oil, temper the mustard seeds, then add the sesame seeds. Pour over the patra.
Serve garnished with coriander and grated coconut.