3 May 2021

Sembilai Vada (South Indian Patra)

 This one is a delightful dish. The Gujarati Patra is more popularly known but did you know there's an equally delectable South Indian version too?

Pair this Patra with Pepper/Jeera rasam and South Indian kadhi and your day's made :)



Arbi/Colocasia leaves - 8 small or 6 large leaves
Toor dal - 1 cup
Red chilli - 4
Salt to taste 
Hing - 1/4 tsp

1. Wash & soak toor dal for 1 hour. Drain and grind to a thick paste (use very little water) along with red chillies, salt and hing.

2. Wash and pat dry the arbi leaves. Place it face down on the counter and carefully trim away the thick back vein.

3. Spread the ground lentils mixture evenly over one leaf and place another leaf on top. Repeat the process with as many leaves as you want to layer with, but bear in mind that too many leaves will make the rolling part difficult; so best to limit it to max 4 leaves.

4. Roll the leaves a bit tightly and hold in place. Place on the steamer plate and steam cook for about 10 minutes. Remove and cool slightly.

5. Cut the roll into 1/2 inch thick rolls. Heat enough oil for shallow frying in a pan and fry the patra slices till golden brown on both sides. Alternately, if you are health conscious you can also brush the rolls with oil and fry in the microwave oven or Air fryer.

6. Drain excess oil and serve as desired.


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