This is one of the favorite dishes of G.S.B’s, It is also prepared in Gujarat where it is called as Patra. This dish can be served along with main course and also can be eaten separately as a snack.


Let us begin with noting down the ingredients to make this dish.


patrado colocasia leaves.

  • 1 Cup freshly grated Coconut.
  • 25 pcs of Red Chilies.
  • 40 grams of Tamarind.
  • 1/2 tsp Asofoetida.
  • 1/2 cup of Rice (Sonamasoori).
  • 1/2 cup Moong Beans.
  • 15 colocasia leaves.
  • Salt to taste.

Ingredients for the patrado


  1. First soak the rice and moong beans in water for about 4 hours. Drain the water and keep aside.

    Rice and moong beans soaked in water

  2. Take the grated coconut, tamarind and red chilies in a blender and make a fine paste.

  3. Now add the Rice and moong beans to the blender and make coarse paste.

  4. Add asofoetida (Hing) and salt to the paste, mix them well. The paste should be of thick consistency.

    patrado masala paste.

  5. Take a steamer container and heat some water in it.

  6. Now take the biggest colocasia leaf and apply the paste. Keep smaller leaves above it and add paste, repeat this to form a 3-4 layers of leaves and paste. Fold the leaves into a roll, refer to the video below for precise steps and process.

  7. Keep the rolls inside the steamer and cook for 15 minutes. You can poke a knife and check if it is cooked in the inside.

    Patrado rolls in the steamer.

  8. Remove the rolls from the steamer and allow it to cool down a bit. Cut the roll into slices, add some fine coconut oil over the slice while serving it.

    Patrado served with coconut oil.

I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe.