Rice -- 1 cup
Toor dal -- ¼ cup
Roasted red chillies -- 8 to 10
Grated coconut -- ½ cup
Tamarind -- a small lemon sized
Chembila -- 15 to 20
Salt to taste
Hing powder -- ½ tsp
Banana leaves cut into square pieces -- few
Oil for greasing -- 1 tsp
Soak the rice and dal for 2 hours. Wash the colocasia leaves/pathrode paan and roughly chop it. Grind grated coconut, red chillies and tamarind, add little water and make fine paste. Then add soaked and washed rice and dal without water and grind to get a coarse grain (just like idly rava). Add little water while grinding, batter should be thick. Transfer this mixture to a bowl add chopped pathrode paan, hing powder and salt, mix well. Batter should be in thick consistency (as shown in the below pic)
Then grease all banana leaves with little oil, then keep a portion of the mixture on each banana leaf piece, fold the banana leaves, place it in a steamer and steam it for 25 to 30 minutes.
Allow it to cool for 10 to 15 minutes then remove from banana leaves. Pathrode panna muddo is ready. Pour little coconut oil over it and have it as a side dish for rice or as a snack.
Note:- in place of colocasia leaves
we can use cabbage or palak or methi or any leafy vegetable.