Patra
Sign in to saveAlso known as Timpa, Patrode, Patra (dish)
Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.
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Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.
==Etymology== Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra, it is called alu vadi. It is also known as rikvach in Uttar Pradesh and Bihar, patrodé in Karnataka, patrodu in Himachal Pradesh, patra in Gujarat, chembila appam in Kerala, alu vadi in Maharashtra (especially in Malvan) and Goa, Patod in Uttarakhand and saina in Fiji, and saheena in Trinidad and Tobago. It is a primary cuisine for the Konkani-speaking Gaud Saraswat Brahmin community (patrodu).