South Indian Patra | How to make South Indian Patra

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By Krithika Chandrasekaran
Created on 20th May 2016
  • South Indian Patra, How to make South Indian Patra
South Indian Patraby Krithika Chandrasekaran

About South Indian Patra

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.

South Indian Patra is a popular aromatic and delicious dish. You can try making this amazing South Indian Patra in your kitchen. This recipe requires 50 minutes for preparation and 20 minutes to cook. The South Indian Patra by Krithika Chandrasekaran has detailed steps with pictures so you can easily learn how to cook South Indian Patra at home without any difficulty. South Indian Patra is enjoyed by everyone and can be served on special occasions. The flavours of the South Indian Patra would satiate your taste buds. You must try making South Indian Patra this weekend. Share your South Indian Patra cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Krithika Chandrasekaran for inputs. In case you have any queries for South Indian Patra you can comment on the recipe page to connect with the Krithika Chandrasekaran. You can also rate the South Indian Patra and give feedback.

  • Prep Time50mins
  • Cook Time20mins
  • Serves4People
South Indian Patra

Ingredients to make South Indian Patra

  • 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

How to make South Indian Patra

  1. Wash and soak the toor dal and urad dal for an hour. Drain the water.
  2. 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.
  3. Add the dals, hing, red chilies and salt to a blender. Grind to a fine paste using very little water.
  4. 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.
  5. Once the leaves are stacked and well-smeared with the stuffing, roll them into a tight cylindrical shape.
  6. Prepare a steamer bowl and place the rolled leaves on a steamer plate. Let cook for about 30 minutes. Remove and let cool.
  7. Cut the rolled leaves into 1/2 inch thick slices and shallow fry till crisp, just before serving.
My Tip: Goes best with South Indian Kadhi and Pepper Rasam

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