Wash and soak the rice and dal in water for 3-4 hours. Clean and wash the Colacassia leaf well. With a knife, remove the stem & the large veins of the leaves. This will help them cook fast and make them less itchy. In a grinder, add coconut, coriander seeds, fenugreek seeds, cumin seeds, turmeric powder and jaggery powder. Then add dried red chillies, drain the water and add the rice and dal, tamarind pulp and salt. Grind this to a thick batter consistency. Do not add too much water when grinding. Now comes the interesting part. Smear the ground masala on the largest leaf. Place another leaf over it and again smear the masala all over it. Layer 3-4 leaves in the same manner. Fold the sides of the leaf towards the center and then roll along length of the leaves to make a roll. After it is rolled, smear some masala on top of it as well. Place it in a steamer and cook it for 10 minutes. Slice the rolled cooked pathrode evenly and shallow fry them golden brown. Serve warm.