Spinach pathrode or steamed rice dumpling with spinach and Indian spices is an authentic Mangalorean breakfast delicacy. Pathra means in Sanskrit leaf and Vada/vade means dumpling. In Karnataka, pathrode is made using Colocasia leaves. But it can also be replaced with any edible leaves like Spinach, Fenugreek, Cabbage etc.
Here explained is my version of Pathrode using spinach leaves. It is mainly made using rice and combination some Indian spices, can be cooked in steam instantly without fermentation.
Prep Time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Cuisine: South Indian/mangalorean/vegan
- 2 cups chopped spinach leaves
- 2 cups sona masoori rice/dosa rice
- 1/4 cup grated coconut
- 1 tsp fenugreek seeds
- 4 tsp split black lentils/urad dal
- 8 tsp coriander seeds
- 4-5 dry red chilles
- 4 tbsp jaggery powder
- 1 tbsp tamarind paste
- Wash and soak 2 cups of rice overnight. Grind it into smooth batter. Should be thick consistency.
- Wash and chop spinach leaves and add into the batter.
- Now in a pan take a tbsp coconut oil, once its hot, add 1 tsp fenugreek seeds, 4 tsp urad dal, fry until golden brown add 4-5 red chillies, 8 tsp coriander seeds. Once there is aroma switch off.
- Add these spices to 1/4 cup grated coconut, add jagger, tamarind paste, salt and grind smooth.
- Mix this paste to the spinach-rice batter mixture.
- Adjust salt, sweet, spice levels according to taste.
- Now steam cook a spoonful of this batter in banana leaves or aluminium foil for 20-30 minutes.
- Once the dumplings are cooked, it can be eaten as it is or slightly pan fried with Ghee/clarified butter or curry.
- Or it can be cut into pieces and seasoned with grated coconut, mustard, urad dal seeds.
- It tastes great when served hot.
- Can be made spicy or sweet as per preference.
- Any edible leaves like Colocasia, Fenugreek, Cabbage etc. can be used.
- Instead of steam cooking, it can be prepared as pan cakes on a pan.