Name: South Indian Patra recipe by Krithika Chandrasekaran at BetterButter
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Ingredients: Arbi (Colocasia) leaves - 8 medium (or 4 large); Toor Dal (Split yellow pigeon peas) - 1 1/2 cups; Urad Dal (split black gram) - 1 tsp; Hing - 1/4 tsp; Salt to taste; Dry Red Chilies - 2 to 3

ABOUT South Indian Patra RECIPE

Stuffed, rolled and fried colocasia leaves are a delicacy popular in most parts of India, especially the Western belt, ranging from Gujarat, Maharastra, as also in Tamil Nadu.

Ingredients Serving: 4

Arbi (Colocasia) leaves - 8 medium (or 4 large)
Toor Dal (Split yellow pigeon peas) - 1 1/2 cups
Urad Dal (split black gram) - 1 tsp
Hing - 1/4 tsp
Salt to taste
Dry Red Chilies - 2 to 3

Instructions

Wash and soak the toor dal and urad dal for an hour. Drain the water.
Gently wash the arbi leaves and place face down on a counter. Carefully slice off the thick spine without tearing the leaf, so as to make the it less stiff and easily fold-able.
Add the dals, hing, red chilies and salt to a blender. Grind to a fine paste using very little water.
Now spread an arbi leaf face down and apply a generous ladle-ful of the paste over it. Cover with another leaf and repeat the process. If the leaves are quite large, 2 should suffice, else 4 medium.
Once the leaves are stacked and well-smeared with the stuffing, roll them into a tight cylindrical shape.
Prepare a steamer bowl and place the rolled leaves on a steamer plate. Let cook for about 30 minutes. Remove and let cool.
Cut the rolled leaves into 1/2 inch thick slices and shallow fry till crisp, just before serving.

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