Makes: around 50-60
How long it takes: About 2 hours in all
Mara is tree; Alva is colocosia; Pann is leaf. These leaves are available only in the rainy season for a month or so in the western ghats. These leaves have been available since ages and people make use of that 1 month window to make the most pompous of delicacies. This variety of pathrado can be either shallow fried or deep fried ( rather than steamed ). I am putting the deep fried version of the dish for now. Truly a favorite among the Konkanis.
What you need to have:
1. Fresh Maralva leaves – 25-30
2. Blackgram dal – 1 /4 cup
3. Raw rice – 1 cup
4. Red chilli – 6-8
5. Tamarind – A generous lump or Bilimbi – 8
6. Asafoetida (soft) – size of a peanut
7. Salt – as required
8. Sujee – 1 cup (For dusting the pieces)
Ingredients of wet masala
Fresh Maralva leaves
What you do with what you have:
1. Place a wide skillet on medium flame with blackgram dal in it and dry roast the same till you get a pleasant aroma and changes the colour to a little brown. On cooling transfer it to a bowl for a closer look at the same.
Roasted blackgram dal
2. Powder the roasted blackgram dal in the mixer to a fine consistency.
Powdered blackgram dal
3. Chop of the thick stem and veins if any of the leaves so that it will be easy to spread the masala and also for the dish to fry/cook on frying.
Leaves being cleaned
4. Soak rice in water for about 2 hours. Drain water and grind it with red chili, tamarind, asafoetida , salt adding water in steps to a medium coarse consistency and transfer it to a bowl. Add required quantity of blackgram dal powder to it and adding little water bring it to spreading consistency.
Blackgram dal powder being added to the rice dough
5. Place 2 colocosia leaves on a flat surface with the reverse side of the leaves facing up right. The reason being that the masala can be applied rightfully here. Apply masala on both the leaves as shown in the image below.
Masala being applied to the leaves
6. Place 1 or 2 leaves at the top and bottom of the leaves depending upon the size of the available leaves. Apply masala to those leaves as well. Place a few more on either side too and apply masala.
7. Fold both the sides and apply masala to the sides as well
Sides of the roll being folded
8. Fold the upper edge, apply masala and start rolling tight, since dal powder is sticky it will stick on its own if a little strength is applied
Masala being applied all over
9. Roll it tight like a tube as shown in the image below.
10. Cut the roll into 1/2″thick size pieces and dust it in sujee and place it aside as shown in the image below
Pieces being dusted with sujee
11. Place a skillet with 1 cup of cooking oil in it on medium flame. On heating deep fry a batch of pathrado pieces from step 10 in it till crispy by flipping it too
Pathrado pieces being fried in oil
Pathrado pieces being fried flipping
12. Transfer it to a plate to have a close view of the dish. Enjoy crispy pathrado for lunch on a rainy day!
Ready to serve maralva panna pathrado
Good to remember:
1. Use fresh and tender leaves for best results.
2. Some people prefer to grind roasted Blackgram dal by soaking and mix it with the masala and use it for the dish.
3. I prefer to powder roasted Blackgram dal since the left over powder can be stored in an air tight container and used for some other dish like chakli.
4. I normally shallow fry it but deep frying is better preferred. This is the deep fried version for sure.