Patrodu is made from leaves of Arbi (Colocasia), Gram flour and spices. Oblong, flat leaves of Colocasia are picked during monsoon. A thick paste of gram flour, salt, ground turmeric, chopped coriander leaves, cumin, ajwain, chopped green chillis, asafoetida, ground onion, ginger and garlic is prepared with 2 spoons of mustard oil. A single leaf of Colocasia is then placed upside down and this thick paste applied to it in a thin layer. Another leaf is then placed upside down on top of this leaf and the same paste applied to it. Once 4-5 layers of leaves and paste are ready, the leaves are very carefully and tightly rolled from one side to the other making a roll. The roll, if needed, can be tied with a string to keep it together. A few such rolls are then put in a pressure cooker and steamed for sometime. Be careful though, you do not want to over-steam them and eat a mishy-mushy paste of leaves. The steamed rolls are then cooled, nowadays in a fridge but natural cooling does just fine
In Himachal Pradesh, a northern state in India, Taro is known as ghandyali in Mandi district. The dish called patrodu is made from the leaves of the ghandyali.Also in the capital Shimla, using gram flour a pancake style dish is made called patra or patid.