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Tuesday, September 18, 2012

Patholi, Steamed Sweet Coconut Dumpling, Kadabu

 (Click to enlarge step-step procedure of Patholi recipe from start to finish. An exotic traditional Konkani recipe)


Outer Covering:
White rice - 1 cup (soaked for 1 hour)
Coconut grated - 1/2 cup(fresh coconut)
Jaggery- 1 tbsp
Poha (pressed rice) - 3 tbsp  (pre-soaked)
Salt to taste

Turmeric leaves - 20  (washed trimmed at stem and patted dry)

Jaggery grated - 1/2 cup 
Coconut grated - 3/4 cup (fresh coconut)
Cardamom powder -1/2 tsp


For the outer covering: 
The trick of easy flow for patholi covering lies in grinding. Grind the pre-soaked rice along with coconut grating, jaggery (without adding much water). Now add washed poha and grind to get a smooth paste. Add salt.

For the stuffing/filling:
In a bowl mix coconut gratings, jaggery and cardamom powder and keep it aside.

Assembling Patholi:
Take a turmeric leaf, spread a thin layer of the outer covering/rice paste. Spread around 1 tbsp of stuffing/filling lengthwise keeping the edges free covering majority of the leaf. Fold the leaf and keep it aside. (Check the pitctorial above) Similarly prepare other 19 leaves. Place the Patholi's in a shallow bottomed vessel or idli stand and steam for around 15-20 minutes.

Unwrap the Patholis, serve the steamy hot Patholis with clarified butter. Omit this if you want to keep it vegan.

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