Pathrado By Smitha Pai


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This is a very old recipe and a favorite side dish of many konkani families over the years. The soft texture of the dish eaten with coconut oil drizzled on top tastes Heavenly.
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10 Servings

Cooking Time

60 to 70 minutes

Meal Type


Rate This Recipe7


  • 200 gm green grams
  • 1 medium sized coconut
  • 30 medium sized colcassia leaf
  • 22 red chillies
  • Lime sized tamarind
  • 1 teaspoon of hing powder
  • 3 teaspoons of salt
  • Coconut oil


  1. 1

    Soak green gram overnight.
  2. 2

    Roast the red chillies In little coconut oil.
  3. 3

    Grate the coconut.
  4. 4

    Grind the grated coconut, red chillies, tamarind, hing and green gram to a coarse paste. Add salt to it.
  5. 5

    Keep big colcassia leaf and spread the mixture with your hands on the leaf.
  6. 6

    Place a comparatively smaller leaf on top of the first leaf and repeat the procedure.
  7. 7

    Similarly make layers of 5 to 6 leaves and fold the layers on both sides and roll it from bottom to top.
  8. 8

    Make similar rolls with the remaining leaves.
  9. 9

    Place the rolls in a steamer and steam it for 25 to 30 minutes.
  10. 10

    Cut the rolls into thick slices and drizzle with coconut oil on top while serving.

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