South Indian Patra | How to make South Indian Patra

By Krithika Chandrasekaran  |  20th May 2016  |  
4 from 1 review Rate It!
  • Photo of South Indian Patra by Krithika Chandrasekaran at BetterButter
South Indian Patraby Krithika Chandrasekaran
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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.

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

Reviews for South Indian Patra (1)

pranit yadav6 months ago