Wash the colocasia leaves (arbi ke patte) and remove the veins. Cut the leaves into two parts, then roll them and cut into long, medium-thick strips. You can refer to the video for demonstration.
In a mixing bowl, add 2 cups of gram flour (besan), salt, ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, a pinch of asafoetida (hing), 1 tsp ajwain, ½ tsp garam masala, 1 tbsp green chilli paste, 1 tsp ginger paste, 1 tbsp white sesame seeds, 4 tbsp tamarind pulp, and 2 tbsp jaggery.
Gradually add water to the mixture and make a thick, ribbon-like pouring consistency batter. Whisk the batter well to make it light and fluffy.
Add the chopped colocasia leaves to the batter and mix well to coat them evenly.
Grease a steel glass and pour 2-3 ladles of the batter into it.
Place the glass into a pre-heated cooker. Cover and steam the dhokla for 15-17 minutes on medium-high flame, as shown in the video.
Once the patra is steamed properly, take it out and let it cool down completely.
Demould the patra roll from the glass and cut it into medium-thick rounds. Keep them aside.
For tempering, heat oil in a kadai, and add 1 tsp of mustard seeds, 1 tbsp sesame seeds, a pinch of asafoetida (hing), some curry leaves, and chopped green chillies. Sauté them.
Add some water to the tempering and bring it to a boil.
Now, add the cut patra rolls to the tempering and mix well to coat them with the tempering.
Garnish the patra with chopped coriander leaves and serve.
