Ingredients:
- Swiss Chard leaves – 10 nos
Stuffing masala:
- Green gram – 1 cup
- Shredded coconut – ½ cup
- Puli/ tamarind paste – 1 tblsp
- Byadagi chilli – 8-10 nos
- Rice – ¼ cup
- Salt – as req
Procedure:
Step 1:
Stuffing Masala:
Soak the green gram and rice for about 3 hrs. Grind the rice, green gram together and grind shredded coconut and chilies together. Finally mix the two grounded paste along with salt, tamarind paste and keep aside.
Step 2:
Wash and clean (take off the stems) the Swiss chard leaves and pat dry it with soft cloth/ paper towel.
Step 3:
Now place one leaf at a time (facing-upside down) and apply the grounded paste all over the leaf. Repeat the same process for the remaining leaves.
Step 4:
Finally roll the stuffed leaves gently and cut the edges off. Slice the leaves about 2 inch thick.
Step 5:
Place the sliced leaves gently over the steamer plate and steam it for about 18-20 mins or insert a toothpick comes out clean.
Step 6:
You can serve as it is. (Or) toast the leaf roll over a lightly greased pan and serve with a dash of ketchup.
NOTE:
- I have used Swiss chard leaves instead of Colocasia leaves.
- Toasted pathrode will take the pathrode taste into next level.
- If you are using Colocasia leaves, then do not consume it during pregnancy.
