For the preparation:
Chop the coriander leaves.
Grate the coconut.
Cut off the thick veins and wash the colacasia leaves.
Mix the listed ingredients and make a thick batter.
Place a colacasia leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Fold in the sides of the leaf, then roll lengthwise into a tight roll.
Steam the rolls for 30 minutes.
Remove and cut them into 1 cm thick slices.
Arrange the slices on a platter.
Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut.
Pour this tempering on the sliced patra. Serve warm.
Key Ingredients: colocasia, gram flour, tamarind, red chilli, turmeric, asafoetida, cumin seeds, sugar, vegetable oil, Salt, mustard seeds, sesame seeds, coriander seeds, coconut