Pajey Madipula ~ Rice Rolls Steamed in Banana Leaves
- 1 cup boiled rice
- salt to taste
Method:
1. Wash the rice in a couple of changes of water and soak it in plenty of water for 3-4 hours. Drain the water.
2. Grind the rice along with the salt to a super fine paste using water sparingly. You should get a thick, fine batter that is almost as smooth in texture as toothpaste
3. Wash the banana leaves and pat them dry. Cut the leaves into big enough squares (the size depends on whether your steaming equipment can comfortably accommodate them without being folded). Keep aside
4. Place sufficient water in a steamer and bring it to a rolling boil.
5. Keep a small bowl of water handy to dab your fingers. Spread out portions of the batter in as thin a layer as possible. Then roll each leaf square as if you roll a mattress. Place seam side down in the steamer. Cover all the rolls with a thin muslin cloth so that the steam drops don’t fall on them to make them soggy
6. Cover the pan and steam for 18-20 minutes. Remove the rolls and let them cool completely before unrolling them to serve.
7. Serve with any veg or non veg curry of your choice.
Even I picked up a couple of new recipe ideas once I was home… these look so interesting… a nice way of making dosas, right…
Seems simple and easy. Getting banana leaves may be something to think about… 'Wonder if some coconut can be ground to make the batter or will it change the texture? Thanks for sharing Shireen.
wow! I am from Udupi and after being there for so many years I never heard about this. Really interesting and seems to be easy too. This is a must try. Thank you shireen.
Hi, you brought back old memories
We call it 'kellmbya kolyancho Patollyo… same way u can spread the batter on banyan tree leaves,its
Called voda kolyancho Patollyo..
Louis
Hi, you brought back old memories
We call it 'kellmbya kolyancho Patollyo… same way u can spread the batter on banyan tree leaves,its
Called voda kolyancho Patollyo..
Louis
Thanks Shireen. Never heard of these before. But they look so tempting enough to try as soon as I catch hold of some banana leaves. Is the spreading of the batter similar to the spreading done in Haldi Kolyancho Patoleo?? Esp. with reference to the thickness of the batter?
@ Jacintha: So sorry for the delay in responding! Yes, the spreading of the batter (and also its thickness and texture) is similar to the haldi kolyancho patoleo…its the same thing actually, just that it has no filling and banana leaves are used instead of the haldi leaves
@ Louis Sequeira: Thanks for your appreciation! Yes, this should be called as kelmbe kollyacho patholeo in Konkani!
@ HermanNoreenMachado: You could add a little coconut for the taste, but make sure everything is finely ground so that you get the right texture and consistency required to make the batter spreadable!
Hi Shireen
Can you tell me which type of rice should be used? like ukdo or kolam?
Hi Sharon,
You need to use ukdo (boiled white rice) for this recipe!