Soak the rice and moong. Wash the uncooked parboiled rice and whole green moong and soak them together overnight. Soak the chana dal as well so it is ready for grinding. Drain before using.
Prepare the leaves. Wash the colocasia leaves. Carefully trim away the hard raised veins from the underside, keeping the leaf as intact as possible.
Soak the leaves. Soak for 15 minutes in water mixed with a little turmeric and tamarind, following my grandmother's preparation tip. Drain well before layering.
Grind the paste. Grind the soaked rice, moong and chana dal with the coconut, coriander, cumin, fenugreek, peppercorns, dried red chillies, tamarind, jaggery and salt. Add very little water. The paste should be thick enough to spread over the leaves.
Layer the leaves. Lay out the first leaf and spread a thin layer of paste over it. Place another leaf on top and spread with paste again. Repeat to make a stack of 4 to 5 leaves.
Fold and roll. Fold the sides of the stack inward to form a narrower strip. Spread a little paste over each fold to help it stick. Fold the lower end upward, then continue rolling into a compact parcel, adding a thin layer of paste at the folds. Repeat with the remaining leaves and paste.
Steam thoroughly. Place the rolls in a steamer and steam for 35 to 45 minutes, depending on their thickness. Test the centre with a toothpick: it should come out clean, with no uncooked paste sticking to it. Continue steaming if needed until the centre is cooked through.
Cool and slice. Let the rolls cool slightly, then cut into slices with a sharp knife.
Pan-fry. Heat a pan over medium heat with a little oil. Shallow-fry the slices for about 3 minutes on each side, until slightly crisp on the outside.
Serve with chai. Enjoy the warm Pathrode as a snack with a hot cup of tea.
