Patrode

Soak the white rice, kuchhalakki, chana dal, moong dal, and urad dal in water for 6 hours.

Drain the soaked grains and lentils, then grind them together with dried red chillies, coriander seeds, cumin seeds, garlic cloves, onion, a marble-sized piece of tamarind, jaggery, hing, turmeric, and salt until a smooth paste forms.

Lay a patrode leaf flat, spread a thin, even layer of the paste over the surface, and continue layering at least five leaves, pressing gently to adhere each layer.

Fold the stacked leaves tightly into a roll and place the roll in a steamer.

Steam the rolled leaves for 25 to 30 minutes, or until the batter is fully cooked and the leaves are tender.

Remove from the steamer, let cool slightly, and serve the patrode hot, either plain or with your preferred accompaniments.