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Photo of South Indian Patra by Krithika Chandrasekaran at BetterButter

South Indian Patra

Krithika Chandrasekaran
50 minutes
Prep Time
20 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Pan fry
  • Accompaniment

Ingredients Serving: 4

  1. Arbi (Colocasia) leaves - 8 medium (or 4 large)
  2. Toor dal (Split yellow pigeon peas) - 1 1/2 cups
  3. Urad dal (split black gram) - 1 tsp
  4. hing - 1/4 tsp
  5. salt to taste
  6. Dry Red Chilies - 2 to 3


  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.

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pranit yadav
pranit yadav   Apr-11-2019

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