South Indian Patra

    By Krithika Chandrasekaran  |  12th Jul 2016  |  
    4.7 from 2 reviews 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

    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.

    South Indian Patra is delicious and authentic dish. South Indian Patra by Krithika Chandrasekaran is a great option when you want something interesting to eat at home. Restaurant style South Indian Patra is liked by most people . The preparation time of this recipe is 20 minutes and it takes 30 minutes to cook it properly. South Indian Patra is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect South Indian Patra. South Indian Patra is an amazing dish which is perfectly appropriate for any occasion. South Indian Patra is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style South Indian Patra at your home.

    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. Once the leaves are stacked and well-smeared, roll them up.
    5. Prepare a steamer bowl and place the rolled leaves on a steamer plate. Let cook for about 30 minutes. Remove and let cool.
    6. Cut the rolled leaves into 1/2 inch thick slices and shallow fry till crisp, just before serving.

    Reviews for South Indian Patra (2)

    Tanushree Bhardwaj4 years ago

    it's yummy

    Prachi Warde4 years ago

    No tamarind used? cooking these leaves without tamarind gives an unbearable itch...