Palak Pathravodo

East or West ..wherever we amchis reside  – a love for Daalithoy & Pathravodo brings us all together ! Hunu Hunu pathravodo is what every GSB loves . ..not to say about all the various forms we eat it . We have the full detailed recipe of pathravodo  – here But people residing  outside  India find it so difficult to acquire fresh terya pann / taro leaves . they have to depend on couriers or have to taste it during their visits to India . Even in India ..many live in urban areas in flats  & so are unable to get these leaves .
So here is the solution to all that !!!! We can use  Palak / spinach leaves to make pathravodo !! I can assure you they taste almost similar to the taro leaves one . a bonus point to this  – is that we don’t have to remove the veins / seer ( lessening our work ) and its free of – ‘ Khorju ‘ – you will never complain of an irritated throat ! you can also do this with Swiss Chard  leaves !  Just take care that you get fairly large palak leaves in winter – you are sure to find large leaves . So try out this … and find yourself enjoying this !


  • Large Palak leaves  about 30 or more
  • Raw rice ( soaked for 2 hours) – 500 gms
  • Coconut   small (grated) – 1
  • Red chilies –  20 or more as per your taste
  • Tamarind  –  lemon sized ball   or Karmbal (star fruit) –  6 big or  Bimbul / birmikarmbal- 10 nos
  •  Hing – 1/2 tsp
  • Turmeric powder 1 tsp.
  • Salt to taste.


  1. Wash the leaves thoroughly & let the water drain from them .
  2. Grind  the rice, grated coconut, red chillies , karambal pieces/tamarind,   together to a not so fine , medium thick  paste . ( I had dried Bimbul / birmikarmbal – you can use that also or fresh ones too ..OR you may use dried Karmbal too )
  3. Add hing, salt and turmeric powder & mix well
  4. Now the batter is ready       
  5. Arrange the leaves on a large plate as shown  in the pic above ! Spread the batter to evenly coat the leaves
  6. Now again place the leaves over this layer.
  7. Spread the batter again ..again place more leaves & once again spread the batter .
  8.  Now slowly fold  a little  of the sides   inwards ..& holding them ..roll d layers  tightly to form a ‘lolo ‘ .
  9. Do this carefully so that the layers don’t separate .Now carefully place the lolos in a pedavan /steamer  &steam  for at least 20 minutes .check for doneness by pricking a tooth pick !
  10. Remove  and cut into slices when a little cool!! Top  liberally with coconut oil & have it piping hot!!
 You may also tawa fry them like the regular pathravodos
So !! What are you waiting for ?? try this ASAP & satiate your yearnings for our most favourite amchi dish !!
  1. You can also keep the lolos in  aluminum foil (food grade) roll tightly to keep shape & steam them ! See the pics below !
  2.  Keep the rolled leaves in the  foil & cover it completely sealing it well .
  3.    Keep in a steamer  to steam . this takes less time to cook too .
  4.  The steamed lolo          
  5.     Cut when a little cooler !
  6.  Enjoy with drizzled coconut oil !

9 replies to “Palak Pathravodo

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