Haldikoley Patholi - Lidwin aunty

Recipe by Lidwin Suares


Ingredients:
10 - 12 haldi koleys (turmeric leaves)

For the batter
1 cup boiled rice (ukdo tandu/parboiled rice)
1 cup raw rice
1/4 tsp salt

 For the filling:
2 cups grated coconut
150 gms jaggery (grated)
1/4 tsp salt
1 tsp cardamom powder

 Steps:
  1. Soak rice for 6 hours.
  2. Grind the raw rice, boiled rice and salt into a fine paste and keep aside. Use just a few drops of water so the batter is thick.

  3. In a bowl, mix together the coconut, jaggery, cardamom powder and salt for the filling.

  4. Take the haldi koley and spread the batter on the leaf. The thinner, the better.
  5. Place the filling only at the centre of the leaf lengthwise. Fold the leaf and seal edges with wet hands.
  6. Steam the patholis for about 20 minutes in a tondor.
  7. Once cooked, peel the skin.
  8. ENJOY!
Notes:
  • Boiled rice and raw rice should always be 1:1 ratio. Alternatively, you can also use full idli rice.