Wash and soak the rice and dal in water for 3-4 hours.

Clean and wash the Colocasia leaf well. Flip the leaf, using a knife, remove the hard protruding stem & the large veins of the leaves as much as possible. Chef Tip - Keep doing it till the vein is flat as the taro leaf. Additionally, you can also flatten it with a rolling pin. This will help them cook fast and make them less itchy. Plus it helps to roll them easily. But be careful to not tear the leaf. Use gloves if needed.

In a grinder, add coconut, coriander seeds, fenugreek seeds, cumin seeds, turmeric powder, dried red chillies, and jaggery powder. Drain the water and add the rice and dal, tamarind pulp and salt.

Grind this to a thick paste (not runny) consistency by adding water.

Generously smear the ground masala on the veins side of largest leaf using your fingers.

Place another leaf over it and again generously smear the masala all over it. Layer at least 3 more leaves over it in the same manner.

Fold the sides of the leaf towards the center and then roll it tightly along length of the leaves to make a roll.

After it is rolled, smear some masala on top of it as well. Make as many rolls as you want. Place the rolls in the steamer and cook it for 15-20 minutes. Chef Tip - The masala should be fully cooked, and the the roll should be firm and hold its shape. You can pierce a knife or toothpick to check if its fully cooked or not.

Slice the rolled cooked pathrode evenly (½ inch thick) like pinwheels or spirals after they have cooled down. You can serve them at this point or choose to fry them.

If you choose the second option, deep-fry or shallow fry the patra golden brown. Keep the flame on medium. Cook one side till it turns golden and then flip to the other side.