Nammakudla.in

On this occasion of Nagara Panchami, Namma Kudla is offering special dish 'Patholi'- rice rolls which are stuffed with fresh coconut and jaggery mixture steamed in turmeric leaves which is absolutely delicious and delicately fragrant. You can either visit our hotel or order online from Namma Kudla

RECIPE
Ingredients
Approximately 10 turmeric leaves
Ghee to grease the leaves
Ghee to be used while serving the patholis
To prepare the batter
Approximately 1 1/2 cups basmati rice flour / modak flour OR as required
1 tsp oil
Water as required to make a thick paste
Salt to taste
To prepare the filling
1 cup freshly grated coconut
1/2 cup grated jaggery OR as per individual sweetness required
1/4th tsp cardamom powder
A generous pinch of nutmeg powder
METHOD :
Rinse the turmeric leaves well, wipe them using a soft cloth taking care not to tear them and keep aside. In case the turmeric leaves are longer than the width of the steamer cut off the stem portion of the leaves so that you can place the patholis properly.
Add water to the rice flour a little at a time to make a thick paste. You should be able to spread the batter on the turmeric leaf well. The batter should not be runny. Add salt, oil, mix well and keep aside. Adding a tsp of oil gives a smoothness to the batter and helps to spread it easily onto the leaf.
To prepare the inner coconut filling :
Heat a flat pan and combine coconut, jaggery and cook it on low flame. The mix will first liquefy and then start thickening. Cook till the mix thickens a bit, but it should be soft and moist(the mix should NOT be dry). Add cardamom powder, nutmeg powder, mix well and switch off the flame. Let the mix cool.
To prepare the patholis :
On a clean surface place a turmeric leaf, lightly grease it with ghee, then spread a small ladle of the batter/ thick paste a little away from one end of the leaf and gently spread it using a flat spoon towards the other end( a little away from the other end too). Do not spread the batter along the edges, if not the batter will spill out when the leaf is folded. The spread batter shouldn't be thick, try to spread a thin, even layer.
Place the inner filling on one side of the leaf vertically, leaving a little space along the edge, so that you can fold the patholi. The more the filling the sweeter the patholi will be. Fold the other half of the leaf vertically over it and press it gently. You could even fold the leaf horizontally. If you want to fold it horizontally, place the filling on one half of the leaf and fold the leaf horizontally.
Repeat the same with the rest of the leaves. Each time you spread the batter, stir the batter well and then spread it onto the leaf.
Place a steamer with enough water, and let the water boil. Once the water boils, place the patholis on a plate inside the steamer. Cover and steam for 18 to 20 minutes on high flame. Once cooked, remove the hot patholis, gently peel the turmeric leaves and serve hot patholis with a generous amount of ghee on top.
NOTE :
Greasing the turmeric leaves with ghee before applying the rice batter helps in easy removal of the leaves after the patholis is cooked.

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