Saturday, July 26, 2014

Dals + Rava Patrode ( Colocasia Upma )

Kesu ( in kannada language ) or Colocasia leaf is used in cooking in many parts of India. Patrode from Dakshnina Kannada is very famous dish all over the world I can say. During the rainy season these leaves grow up nicely and every household will prepare some or the other dish using these "KESU" leaves mostly in Dakshina Kannada as I know.

This leaf should be cooked with sufficient Tamarind Pulp or it may itch your mouth, throat and even your hands. (It is only certain kind of Colocasia needs more tamarind).

Normally raw rice is used as main ingredient. Here I have used Different dals and a cup of Medium size rava instead of raw rice.

Now Lets see some benefits of Colocasia leaves.
Colocasia contain carbohydrates, proteins, dietary fiber and less of fats and zero cholesterol. It contains the minerals like, sodium, potassium, copper, iron, calcium, manganese, magnesium, zinc and vitamins such as B,  Vitamin C , Vitamin A, Vitamin K. It is anti oxidants and promote good health. Even the roots of Colocasia roots contain all these valuable contents.   
Dals are good protein and carbohydrate contents. They are rich in vitamins and dietary fibers. They help us to keep our health in good conditions.
Here is a recipe of "Dals + Rava Patrode idli or gidde as we call it in Kannada language and Patrode Upma we call it Patrode Oggarane...means Patrode Tadaka. I am sure it will be liked by all age group. This dish is good for breakfast or as snack.

Things Needed:

Colocasia leaves : 8 to 10
Toor Dal: 1 Cup
Channa Dal : 1/2 Cup
Whole Moong : 3/4 Cup
Urid Dal : 2 Tablespoons
Methi (Fenugeek) seeds : 1 Teaspoon
Coriander seeds : 4 Tablespoons
Jeera : 2 Table spoons
Tamarind : One handful
Turmeric powder : 1/4 Teaspoon
Jaggery : 4 Tablespoons
Salt : To taste
Ingh (Asafoetida) : a pinch
Coconut : 1 Cup
Rava : 1 Cup
Red chilly : 8 to 10
Cooking oil  Or ghee : 1 Tablespoon

Method : 

1. Wash and soak dals for 2 to 3 Hours

2. Grate coconut and grind with tamarind, coriander seeds, jeera, Ingh and red chilly. Add salt and jaggery.

3. Grind Dals till paste and remove from the mixi. Now mix ground dals and coconut mixture. Keep it aside.

4. Wash and remove the thick stem behind the colocasia leaves.

5. Cut the leaves in to small pieces and keep it aside.

6. Mix Rava (Semolina) with ground coconut - dal mixture.

7. Mix cut pieces of colocasia leaves to rava dal ground mixture.
8. Wash idli plates and apply oil to all the plates.
9. Now put a spoon of mixed rava dal colocasia leaves mixture to each idli plate. (Each mould in idli plate).

10. Steam cook in idli cooker or pressure cooker for 30 to 40 minutes.

11. Put off the gas and remove the plates from the cooker.

 12. Serve hot colocasia dal idli with butter and jaggery or prepare Patrode oggarane.

Note :

Do not make the dough too watery. It will be difficult to keep in idli plates. Let it be bit thicker than idli batter.
Adding jaggery is optional (more  or less ). You must add sufficient tamarind or when you eat patrode idli it starts itching. You can try this dal leaves idli with Palak leaves or dil leaves or Cabbage. (do not use lot of tamarind if you are using Palak or Cabbage). Mild spice will taste better. I have used some beetle leaves along with colocasia leaves. Since I did not want to throw it away I cut them into small and mixed with  the other leaves.
Time : 40 minutes
Soaking time : 2 hours
Serves : 5

Patrode Oggarane (Patrode Tadaka)

Things Needed : 
Ready Patrode (Colocasia leaves Idli)  : 10 to 15
Coconut : 2 Table spoons
Coconut Oil : 2 Table spoons
Mustard Seeds : 1 Tea spoons
Urid Dal : 1 Tea spoon
Jaggery : 2 Table spoons
Curry leaves : 8 to 10
Red chilly : 2

Method :

1. Cut or make idli into small pieces.
2. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
3. Let the mustard seeds splutter. Add chilly and curry leaves.

4. Now add cut colocasia idli pieces and mix it with fried mustard seeds and urid dal.
5. Add jaggery and mix it well and leave it for 2 minutes on low flame.
6. Now add grated coconut and put off the gas. Shift Patrode Oggarane to a serving bowl.

7. Serve when it is hot or cold.

Note :

You can use any cooking oil of your choice. Using jaggery is also optional. Use of coconut is also optional, but using coconut adds to the taste.
Time : 10 minutes.
Serves : 4

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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