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Pathrode recipe - How to make kesuvina pathrode

Pavithra M AdigaPavithra M Adiga
Kesuvina Pathrode traditional dish from coastal and western ghats of Karnataka. This is dairy free glutenfree recipe. Colocasia leaves with rice lentil masala are rolled and steamed. Healthy delicious breakfast recipe served with coconut oil, can be served as snacks as well.
Prep Time 2 hrs
Cook Time 1 hr
Total Time 3 hrs
Course Breakfast, Snack
Cuisine Coastal Karnataka
Servings 4 people


  • Steamer
  • Mixer grinder


  • Colocasia leaves / kesuvina yele – 12 – 15 medium sized
  • For masala:
  • Coconut oil – 2 tsp
  • Coriander seeds – 2 ½ tbsp
  • Urad dal – 1 ½ tbsp
  • Chana dal – 1 ½ tbsp
  • Methi seeds or fenugreek – 1 tbsp
  • Red chilies – 9-10 nos
  • Coconut gratings – ½ cup
  • Rice – 2 cups
  • Water as required
  • Tamarind thick paste – 2 to 3 tbsp
  • Jaggery – 2 to 3 tbsp
  • Salt as per taste
  • For tempering:
  • Coconut oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Chana dal – 1 tsp
  • Urad dal – 1 tsp
  • Red chilies – 2 nos
  • Curry leaves – 8 to 10 nos


  • Use a large kitchen working space. The work is slightly messy however its worth a try.

Preparing the colocasia leaves or kesuvina yele

  • The first important step is to select leaves which are tender medium sized and not too mature. Gently wash the leaves under running water. Carefully pat dry the leaves with a kitchen towel.
  • If the leaves are mature then next is deveining the leaves, place the Pathrode leaves upside down with the veins facing towards you.
  • Carefully remove only the thick veins light with gentle care not to tare the leaves. The other method is to simply press the thick veins using a pestle.
  • This way of removing the center vein prevents the leaves from likely to break while rolling with the batter.
  • To make the preparation easy, sort the cleaned leaves as per size. The other option is mixing one big and one small leaves alternatively in a single roll.
  • Now the leaves are ready, lets prepare the Pathrode batter

Pathrode batter:

  • The first step in preparing the batter before frying the masala.
  • Clean wash the rice for soaking. Soak in water for 3 hours. Drain water before grinding into batter.
  • Heat a small pan with coconut oil, add coriander seeds and fry well until they lightly change colour. Keep this aside. Do not over fry coriander seeds.
  • To the same frying pan, add chana dal, urad dal one after the other and fry them separately. Keep these aside.
  • Next fry methi seeds on low heat until they become golden. Do not burn methi seeds as become bitter if over fried.
  • Next roast red chilies as per taste until they become crisp. Keep this aside for cooling.
  • Let’s grind all the above fried spices with soaked drained rice. Add fresh grated coconut to a high-speed mixer jar along with fried spices, rice. Grind in batches to slightly coarse batter.
  • At this stage we will add salt, thick tamarind paste and jaggery powder generously as per taste. Taste the batter for proper spiciness, sweetness, and tanginess, adjust if required.
  • Mix the batter properly so that everything mixes well. Allow the batter to sit for 15 minutes, so that the flavours blend well.

Preparing the Pathrode

  • On a clean flat large surface area, place big leaf upside down with the pointed end facing away from you.
  • Apply the Pathrode batter uniformly on the back of the leaf. Do not apply excess batter, just enough to coat the surface.
  • Now place one more slightly smaller leaf upside down on the first leaf, apply batter evenly to cover the entire surface of second leaf.
  • You can make a roll of 3 or 4 if the leaves are big and if they are small, may be 5 to 6 leaves. Do not add too many leaves as it becomes difficult to roll and they tend to open.
  • Continue this process until all the leaves are used up.
  • Next fold the sides of the leaves along the length, apply a layer of batter.
  • Now roll along its breadth, apply a thin layer of batter on top. The Pathrode rolls are ready to be steamed.

Steaming the Pathrode:

  • Next we must steam the Pathrode rolls. For steaming, we have to pre-heat the steamer. Add water in a steamer and heat as per manufacturer’s instructions.
  • When water comes to rolling boil, place the prepared rolls on the plate or a wet cloth. Close and steam for 25 to 30 minutes.
  • After 30 minutes, check if the Pathrode rolls are well cooked. Reduce the heat, remove the steamer lid, the colour of the rolls would have changed from light green to sap dark green.
  • Now turn Pathrode rolls upside and check if they are still light green. This indicates that they are still not cooked. Continue to steam for few more minutes, may be another 10 minutes or until the knife inserted comes out clean.
  • The cooking time depends on the thickness of the roll. If pathrode roll is big with more leaves, it takes more time to cook and vice versa.
  • If you try to remove hot rolls and slice them, they tend to break. Allow the rolls to cool slightly in steamer or outside.
  • I have given details of the most common way of serving Pathrode in this part of coastal Karnataka.
  • The first method is, slice the rolls into thin or thick pieces as per preference.
  • Heat an iron tawa, place these slices and sprinkle coconut oil on top. Roast them until they are crisp or lightly charred. Serve this hot, tastes heavenly.
  • The second method is coconut oil tempering. In this method, heat coconut oil, saute mustard seeds, chana dal, urad dal. Fry until are golden. Also add red chilies and curry leaves. Add finally chopped Pathrode rolls (as shown in the video).
  • At this stage, if you feel to adjust salt, then add to the mixture.
  • Serve this tempered Pathrode as snack or breakfast and enjoy with a cup of coffee.


Keyword breakfast, Coastal karnataka, Karnataka, pathrode, patrode