- 1 kg (4 cupfresh Jackfruit pods cleaned & roughly chopped * see notes
- 1 cup boiled rice Ukdo in Konkani/Ukda in Hindi
- 1/3 rd cup raw rice Surai in Konkani - you can use Kollam/Basmati rice
- 120 -175 grams powdered jaggery - adjust to taste
- 1/4 tsp pepper powder
- pinch of salt
- coconut shavings of 1/2 a coconut only for the Patholi
- To wrap the patholi:
- 4-5 Large Teak leaves or banana leaves cut in 10x4 inch pieces
Wash & soak the rice in sufficient water for at least 3 hours. Remove the seed from each pod and retain the seeds (to be used in curries). Roughly chop the jackfruit pieces. Carefully clean the teak/banana leaves with water & pat dry. Keep aside.
After 3 hours completely drain the rice and grind it along with the jackfruit pieces, jaggery, pinch of salt and pepper powder to a fine paste. The batter should be thick & dryish like dosa batter. The moisture in the jackfruit is enough to get the grinding going & hassle free.
To the ground batter add coconut shavings and mix well. Place about 1 cup of the batter on a teak leaf and spread it in an oblong shape. Fold into packets & fasten with tooth picks.
Bring water to a rolling boil in a traditional Mangalorean Tondor or idli/ dhokla steamer and place the prepared packets into it in such a way that all packets receive steam proportionately. Do not overcrowd. Steam for 20-25 mins.
Remove & allow to cool a bit. The colour of the leaves would have changed from deep green to brown or purplish brown. The Patholis will also have this colour. Open the packets & discard the leaves. Cut into slices & serve!
The jackfruit pods should be cleaned of the seed & pith and then weighed. I have used 1 kg of cleaned and ready to eat jackfruit pods. However you may adjust the amount of fruit used according to your taste and according to the sweetness of the fruit.