Soaking time: 3-4 hrs | Prep time: 30mins | Steaming time: 20mins
- 1-1/2 cups boiled rice (ukdo tandul/ukda chawal/parboiled rice/katsambar akki)
- 2 packed cups of freshly grated coconut or 1 medium size coconut grated
- 125gm jaggery for very mild sweetness (or upto 200gms for more sweetness)
- pinch of salt (or to taste)
- 7-8 cardamoms powdered
For wrapping & steaming the batter
- 10-12 medium size Turmeric leaves (*see note)
1. Wash & soak the rice for at least 3-4 hours. Add the salt to taste and using very little water grind it to a thick paste (*see note)
2. Wash the Turmeric leaves carefully, drain and wipe them dry using a soft cloth or tissue paper – take care not to tear them. Keep aside
3. In a bowl mix together the freshly grated coconut, grated jaggery and cardamom powder and blend well so all the juices incorporate. Ensure that there are no lumps of jaggery in the mixture.
4. On a clean working surface place a leaf and starting from the end of the stem, place a small portion of thick rice paste and spread it across the length of the leaf using your fingers (all except the thumb). Leave out the edges to avoid spilling of the batter when you press them closed. The rice paste should be applied as as thin a layer as possible.
5. Place the coconut & jaggery mixture along the spine of the leaf (right in the centre). Fold the leaf along the spine (vertically) – this is how we make it but you can fold it horizontally as well. Continue this process until all the leaves/rice paste is used up.
6. Place a Tondor or steaming vessel with sufficient water on a high flame. When it comes to a rolling boil, place the Patholis on the plate inside the steamer. You can stack them up or place them strategically so that all of them get steamed evenly. Cover and steam for 18-20minutes on a full flame.
7. Remove and peel off the leaf and enjoy a steaming hot Patholi
- If you get the Mangalorean variety of Turmeric leaves (which are slender, delicate and more fragrant) you will need more as they are smaller in size. I found large ones in Mumbai and had to cut most of them into half, these are broader at the centre so you can put more filling inside.
- The rice should be ground with very little water and should be fine and dry (and not runny) – similar to the texture of toothpaste
Post updated on 25th July 2012 with new pictures and jaggery quantities increased upto 200 gms for more sweetness
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