Spinach Cakes (Palak Pathrode)

palak pathrode
It was many years ago, one of my readers sent this recipe to me. I had only tried traditional pathrode till then. This recipe looked very interesting. I wanted to try it, but somehow, I forgot about it. Now, last few months, I have tried to dig any and every recipe using spinach. I just could not find the email with the recipe, so I apologize for not mentioning the reader’s name here (please post a comment if you are reading this).

So aayi used the same recipe as the traditional pathrode to make these. They came out so good.  This is much easier than the traditional one since we don’t have to worry about finding colocasia leaves or rolling them etc. They are so good, I am going to make them often.


1 cup packed spinach
2 tbl spns toor dal
1 tbl spn rice
3 red chillies
2 tbl spns fresh/frozen coconut
1/4 tea spn tamarind extract
1 tea spn jaggery
A pinch of asafoetida(hing)
1 tea spn urad dal
1 tea spn coriander seeds

palak pathrode1

Soak toor dal and rice in water for about 30mins.
palak pathrode2 Aayi's Recipes
Heat a little oil and add urad dal, coriander seeds, asafoetida and red chillies.
palak pathrode4 palak pathrode6
Grind them with coconut, jaggery, soaked toor dal, rice, tamarind adding very little water.
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Chop spinach in small pieces. Mix the coconut paste with spinach and salt.
Apply a little oil to a cooker insert (applying oil is optional, it helps in taking out the pathrode easily).  Put the mixture in the vessel and steam it in pressure cooker, without a whistle, for about 15mins.
palak pathrode10
Cut it into squares and serve hot.

Serves : 2-3
Preparation time : 30mins

17 thoughts on “Spinach Cakes (Palak Pathrode)”

  1. The recipe sounds familiar.Except for adding spinach leaves,rest of the recipe is same as traditional ‘Sanna Khotto’ of Konkani GSB cuisine.Correct me if wrong 🙂 Anyway,adding spinach leaves adds to the taste and the nutritional value of the dish.Kudos to the innovation…

    1. Gowri, sanna khotto and sanna pole are not common to North Canara, infact I heard them first time after starting this blog!. I googled it and you are right, it has the same masala.

  2. Oh this looks wonderful! I make something like this called kobichi wadi with cabbage, but spinach or other greens would be such a nice variation. Thanks for the recipe (to you and the generous reader).

  3. Nice Recipe, I am going to try both spinach and cabbage version. now I am thinking to combine them both instead of trying separately. as I always run short of ideas to cook cabbage and spinach.

  4. Looks nice Shilpa. This is my fav. one can add cabbage and onion or drum stick leaves, or on its own with extra hing. Try them next time. you will really love them.

  5. Kalpana Shenoy

    I use whole mung beans and red rice soaked and ground coarsely instead of toor dhal ( just like pathrade masala). Then add chopped spinach, mix and steam. Gets tastier and more nutritious.

  6. It tasted awesome ! Thank you so much for the recipe. And the ground masala (ie. before mixing the spinach) can be used as chutney too.

  7. Hi Shilpa,
    the quantity of dals/coconut paste seem a bit less to me. Just wanted to double check before I try out the recipe. Also the accompanying picture you have made with a larger quantity?. Thanks

  8. Hi shilpa,

    just wanted to double check. the quantity of dals/rices seem less to me for 1 cup of spinach. Also the accompanying picture is made with a much larger quantity?. thanks

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