Monday, 23 July 2012

"Patholi" or Coconut n Jaggery filled rice dumplings steamed in Turmeric leaves

"Patholi" is a sweet dish prepared by the Konkani community on the festival of "NaagPanchami" or "Festival of the Snake God".
Its nothing but "Rice dumplings stuffed with Coconut and Jaggery and steamed in Turmeric leaves".
This is a very special delicacy and the speciality of this dessert is the lovely aroma that the turmeric leaves impart to the dumplings on steaming.
Another savoury side dish also prepared on this day is "Pathrode" or "Stuffed and Steamed Colocasia leaves" which I will be posting shortly.
Makes 30
Turmeric leaves - 30

For the coconut jaggery filling:

Coconut grated or desiccated - 1 cup
Jaggery grated - 1 cup

For rice paste or batter:
Rice - 1 cup
Coconut grated - 1/2 cup
Washed Beaten rice - 2 tbsp
Toor dal - 1 tsp
Jaggery grated - 1 tsp
Salt - 1/2 tsp

Take a heavy bottomed pan, add 1/4 cup and then add the grated jaggery and allow to melt.
Once all the jaggery has melted, add the grated coconut and mix well. Evaporate any extra water on the stove itself. Allow to cool.
Soak the rice and toor dal in water for atleast 2 hours and grind the rice, toor dal along with coconut, beaten rice, salt and jaggery to a smooth paste.
Consistency should be like that of regular dosa batter.
Now wash the turmeric leaves well and dry them using kitchen towel.
Spread them on the floor or dining table.
Now take 1 tbsp of the rice batter and spread evenly on each turmeric leaf as shown.

Now put the cooled jaggery coconut mixture in the centre of the rice batter as shown.

Fold in the centre lengthwise and steam in cooker (without whistle) or any regular steamer for 30 minutes.
While serving remove the dumplings from the leaves.

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