East or west… wherever we amchis reside – a love for Daalithoy and 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 ..now in winter – you are sure to find large leaves. So try out this … and find yourself enjoying this!.

Ingredients

• 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.

Method

1. Wash the leaves thoroughly & let the water drain from them.
2. Arrange the leaves on a plate like this. Arrange the leaves on a large plate, as shown in the pic below, after removing the veins! Spread the batter to evenly coat the leaves.
3. Grind the rice, grated coconut, red chillies, and karambal pieces/tamarind together to a not-so-fine, medium-thick paste. (I had dried Bimbul/birmikarmbal – you can use that or fresh ones, or you may use dried Karmbal too). Add hing, salt, turmeric powder & mix well. Now the batter is ready.
   
4. Now again, place the leaves over this layer.
5. Spread the batter again, place more leaves & once again spread the batter.
   
6. Now slowly fold a little of the sides inwards and hold them. Roll the layers tightly to form a ‘lolo’.
   
7. 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!
   
8. Remove and cut into slices when a little cool!! Top liberally with coconut oil & have it piping hot!!
9. You may also tawa fry them like the regular pathravodos.