• In a pan or bowl, mix the rice flour & salt with water to make a thick batter. the batter should be thicker than a dosa batter. it should not be runny when spread on the leaves.
• Mix the fresh grated coconut, powdered jaggery, cardamom powder and grated nutmeg in a plate or bowl.
• Now rinse all the turmeric leaves. wipe them dry. slice the stalks from the leaves. take each leaf and with a pestle smash the middle vein of the each leaf. this helps in rolling the leaves easily. you can also scrape of the thick center vein with a knife.
• Now spread the rice batter on the leaf. cover the complete leaf.
• Add the coconut-jaggery filling in the center of the leaf.
• Fold one side down and press the edges. you can fold the leaves vertically or horizontally.
• Since we had long leaves, we cut the leaves into 2 or 3 parts. if you have small leaves, you can keep them whole & intact.
• Place the stuffed leaves on a idli steamer rack or any steamer lid or rack.
• Steam these for some 10-12 minutes till done. you can use either the pressure cooker or idli cooker for steaming. remove once steamed. if you have a small steamer, you will have to repeat the whole process.
• Then when they are warm, gently remove the turmeric leaves from the steamed rolls and serve warm. patholi can be had plain or with some ghee or milk. you can also have them plain. even the cracked ones taste good 🙂
1 hour 30 mins
Patholi is a steamed rice roll which are stuffed with fresh coconut and jaggery mixture.
Recipe type: Side
Cuisine: Maharashtrian, Indian
Serves: 18-20 Patholis
for the outer cover
• 8-10 large turmeric leaves or 18-20 small leaves
• 2 cups fine rice flour
• ½ tsp salt
• approx 1.5 cups water - add more if required
for the inner filling
• 2 cups fresh grated coconut
• 1.5 or 2 cups powdered jaggery - adjust according to your taste
• 1 tsp cardamom powder or crushed cardamom
• a pinch or two of grated nutmeg
• choice of dry fruits - optional
preparing the batter for the outer cover:
• mix the rice flour, salt and water to a thick batter
• keep aside for 30 minutes.
preparing the filling:
• mix all the ingredients for the filling and keep aside.
making the rice rolls:
• take the turmeric leaves and rinse them in water.
• wipe each leaf with a kitchen towel.
• press the middle vein of the leaf with a pestle or just slice it thinly with a knife without breaking the leaf.
• cut the base stalk of the leaf.
• spread the rice flour batter evenly on the leaf.
• add the filling in the center of the leaf.
• now fold the leaf gently horizontally or vertically.
• press the edges.
• steam the patholi on medium flame for about 10-12 minutes or till done.
• when warm, remove the cooked turmeric leaves.
• and serve patholi with some milk or ghee.
• these can also be had plain.
Serving size: 4-5
• If the rice batter becomes thin, add more rice flour.
• If the batter is very thick, then add some more water.
• The sweetness of the filling can be adjusted as per your taste.