Name: South Indian Patra recipe by Krithika Chandrasekaran at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

ABOUT South Indian Patra RECIPE

This used to be a weekend special during my summer holidays. My grandma would typically pair this with the spicy Pepper Rasam and south Indian kadhi..The South Indian variation makes use of toor dal (Yellow pigeon peas) ground along with spices and applied to the leaves.

Ingredients Serving: 4

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

Instructions

Wash and soak the toor dal and urad dal for an hour. Drain the water.
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.
Add the dals, hing, red chilies and salt to a blender. Grind to a fine paste using very little water.
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. Once the leaves are stacked and well-smeared, roll them up.
Prepare a steamer bowl and place the rolled leaves on a steamer plate. Let cook for about 30 minutes. Remove and let cool.
Cut the rolled leaves into 1/2 inch thick slices and shallow fry till crisp, just before serving.

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