I tried this pathrado recently and it became a superhit at our place . I have mentioned random measurement below as we prepared with the eye measurement . Vali is Indian spinach or ‘Basale’ as in Kannada . You may have this pathrado either steamed or fried. Both tastes equally good. You may also tawa roast the pathrado. I have added the link of pathrado to know the procedure of rolling pathrado. The same procedure is used to roll this pathrado. The leaves of the spinach were not intact so I had to handle it carefully. Special thanks to my sonshine for getting Vali.
Refer here on how to roll pathrado stepwise
Recipe courtesy : Santoshi Nayak
Spinach leaves – 25 approx
Rice flour – as much needed to dip
Ingredients for the paste:
Chilly powder – 3 tbsp
Rice flour – 4 tbsp
Cornflour – 2 tbsp
Asafoetida powder -1/2 tsp
Roasted urad dal powder – 4 tbsp approx*
Salt – to taste
- Wash and wipe the spinach leaves.
- Make a paste with little water with the ingredients mentioned above.
- Take one leaf at a time and apply the paste gently just like pathrado.
- Repeat with 4 to 5 leaves and roll it .
- Steam it in the steamer for 15 minutes.
- Cool it and slice it .
- Dip it in rice flour and deep fry until crisp .
- Serve it hot.
For huran or urad dal powder:
- Take 5 tbsp urad dal.
- Dry roast until nice aroma for 2 minutes.
- Cool it and powder it.
- You may also chop the vali leaves roughly, add the paste and roll it and then steam it.
- 1 roll I made it by chopping as the leaves were torn .
- I used chakli powder instead of urad dhal powder since I had in stock.