Patrode
Patrode/Patrodo/Patra/Patrodu originally a vegetarian dish from India. It is also known as Rikvach in Himachal Pradesh, Uttar Pradesh, and Bihar, Patrodé in Tulunadu, Patra in Gujarat, Chembila Appam in Kerala, Patrodo in Maharashtra (especially in Malvan) and Goa, Patrode in Tulu Nadu, Patrodu in Himachal Pradesh, Saina in Fiji, and Saheena in Trinidad and Tobago. It is a primary cuisine for the Konkani-speaking Gaud Saraswat Brahmin community (Patrodu). It is made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) stuffed with gram or rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar). Patra in Sanskrit and its derivative languages means leaf and vade/vado means dumpling. In Maharashtra it is also called Alu Vadi. In July 2021, it has been identified as one of the traditional food recipes from the AYUSH system of medicine by the Union Ministry of AYUSH. According to the Ministry of AYUSH, iron-rich colocasia leaves help to improve hemoglobin levels. The leaves contain phenols, tannins, flavonoids, glycosides, and sterols, which help in reducing chronic inflammation such as rheumatoid arthritis. The leaves have significant amounts of vitamin C and beta carotene. Care must be taken during preparation to ensure that the leaves are adequately cooked. Colocasia esculenta is a member of the Araceae group of plants (including caladium, philodendron, anthurium, alocasia, peace lily, etc. ), which are all known to contain irritating calcium oxalate crystals. Only through proper duration of steaming/cooking are they palatable. Mild side effects are described as feeling similar to “swallowing sand” or having “a mouthful of glass”, sensations which can be accompanied by nausea, side aches and potential kidney stone formation, in the worst-case scenarios. Many other plants with thick, glossy foliage contain these same oxalate crystals as a natural defense against animals, albeit in varying concentrations, such as Swiss chard, and there are no issues for the consumer. The vast majority of people do not suffer from any issues, as most chefs prepare the taro leaves correctly. Origin 

Patrode is originally a unique Himachal dish made from colocasia leaves. Over time this dish has been adopted by various states in India. See also
 List of steamed foods

References

Maharashtrian cuisine
Konkani cuisine
Fijian cuisine
Rice dishes
Indian snack foods
Deep fried foods
Steamed foods