Method:

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!