Recipe by Maizy Pinto
Ingredients:
10 - 12 medium size haldi koleys (turmeric leaves)
For the batter
2 cups white boiled rice (ukdo tandu/parboiled rice - preferably Anand brand)
1/4 tsp salt (to taste)
For the filling:
1 cup grated coconut (add more if desired)
250 gms jaggery (powdered)
1/4 tsp salt
1 tsp cardamom powder
Steps:
10 - 12 medium size haldi koleys (turmeric leaves)
For the batter
2 cups white boiled rice (ukdo tandu/parboiled rice - preferably Anand brand)
1/4 tsp salt (to taste)
For the filling:
1 cup grated coconut (add more if desired)
250 gms jaggery (powdered)
1/4 tsp salt
1 tsp cardamom powder
Steps:
- Soak rice for at least 6 hours, preferably overnight.
- Drain the water and grind the soaked boiled rice with salt and a little water to a fine thick paste and keep aside.
- Wash the haldi koley, pat dry and keep it aside.
- In a bowl, mix together one cup coconut, jaggery and cardamom powder for the filling. Add more coconut if required.
- Take a small ball sized amount of batter (similar to the size of chapati balls) and place it on the leaf. You can spread it evenly with a chapati rolling pin if needed or by hand.
- Place the filling only at the centre of the leaf lengthwise. Fold the leaf and press the edges shut.
- Now heat water in a steamer/tondor and bring it to a rolling boil. Place all the patholis inside and steam for about 30 minutes.
- Once cooked, take it out and let it cool.
- ENJOY!
Notes:
- You can grind the batter and keep it in the fridge if required.