Hemamalini Maiya, owner of Mavalli Tiffin Rooms, shares her favourite recipe.
This dish is typically made with Colocasia leaves but you can replace them with Methi as well.
In a seasoning pan, add split black gram dal and roast till they turn slightly brown. Transfer to a container, add fenugreek seeds, roast well. When they turn slightly brown, switch off flame. Now, in a mixer-grinder, add fresh grated coconut, tamarind, Jaggery powder, coriander seeds, cumin seeds, red chillies, salt, ginger-turmeric powder, roasted urad dal and fenugreek seeds. Grind together into a fine paste, adding little water. Include drained raw rice into the same mixer jar, grind to a fine paste. Pour this batter into a pan and fold in the methi (fenugreek) leaves. Mix well. Steam in a steamer or idli stand for 10 to 15 minutes on low flame. You can pierce a knife to check if done. Let this cool before proceeding to the next step. Now lightly mash this steamed mixture with a fork or cut into small pieces. In a pan, prepare a seasoning of coconut oil, mustard seeds, curry leaves, hing, grated coconut, jaggery (optional). Mix well and add the cut or mashed mixture to this seasoning and mix well. Patrode oggarane is ready.