Konkani Patholi

I first heard about Patholi from my friend Vaibhavi who is from Goa. When I asked her about it, she told me the recipe and i realized the process is the same as the one for making ‘Poorna kozhakattais’ and then stuff the dough and filling in tumeric leaves and steam it….

Patholi (in Konkani) is a traditional dessert made during festivals or special occasions. Dumpling made of rice flour is stuffed with coconut jaggery mixture and steamed in turmeric eaves. The key component while making this are the special turmeric leaves. The flavor of the turmeric leaf is infused into the patholi while it is steaming, giving the dish a flavorful aroma. Its a variation of ‘Elai adai’ made in Kerala and Tamil Nadu. Elai adai traditionally is made of jackfruit poornam(chakkai poornam) and in plantain leaves(vazhaillai)….but this is plain jaggery poornam with turmeric leaves(which is actually the main thing here).

I had this recipe in the back of my mind in the ‘to-try’ list and thought of trying out as soon as I could get hold of some tumeric leaves…   A few days back I stumbled upon the Patholi recipe at Supriya’s blog RedChilles. As soon as I saw it I knew I had to try it out. I managed to get a few fresh tumeric leaves from my friends garden and tried it out…Heavenly! The aroma and the taste is just sheer bliss…Something to try on a cold winter evening!


Ingredients
For the rice dough :
Rice flour – 1 cup
Water – almost 2 cups
Oil – 2 to 3 teaspoon (preferably gingelly oil else any other oil can be used.)
Salt – ½ teaspoon


For the filling:
Jaggery powdered – 1/2 to 1 cup (depending on how sweet you like it.
Coconut gratings – 1 cup
Cardamom – 3-4 Nos powdered( I used a teaspoon of cardamom powder as I like the taste of it).

Method

For the filling:

Put the jaggery in a heavy bottomed vessel and add ½ cup water and keep on low flame. When the jaggery completely melted, strain it and put it in a heavy bottomed vessel. Add coconut gratings and stir now and then till it blends well and become solid. Add cardamom powder and mix well. Cool it. (You can do it in microwave also).


For the rice dough:

Put the rice flour in a kadai and dry fry till nice aroma comes out. Remove from stove and keep aside. Boil 2 cups of water along with salt and a teaspoon of oil (preferably gingelly oil). Take and keep aside 1/2 cup of water. Pour remaining boiling water in the fried rice flour slowly and mix it using a wooden spoon. When it is hot enough to touch, mix with your hands and make a dough. If  more water is needed, you can add as required from the water kept aside earlier. Make a smooth dough with no lumps.

Assembling on the tumeric leaves.

Clean and dry the turmeric leaves. Keep the dough and filling handy. Also keep a small cup of water handy.

Take a turmeric leaf with vein side facing down. Spread about a tablespoon of dough of the leaf. Use little water to spread it along. Pat as required.

Place about a tablespoon of coconut filling on one side starting from the center to the tip.

Fold the leaf horizontally as shown. Repeat this procedure with the remaining leaves and place them on a plate.

Steam cook the Patholi in the cooker for about 12-15 minutes.

Set them aside for 10 minutes, before peeling off the leaves. Serve when it is warm along with ghee or as is. The taste and aroma are heavenly!

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2 responses to “Konkani Patholi

    • yup…this is a variation of Elai adai. Elai adai traditionally is made of jackfruit poornam and in plantain leaves….but this is plain jaggery poornam with turmeric leaves(which is actually the main thing here).

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