PATHTHOLI, STEAMED SWEET COCONUT DUMPLING, KADUBU !!!!!!

Patholi is a treditional konkani dish which we especially for festivals. We use turmaric leaves to make patholi. You can grow them in your garden too. 

(here is the pic of turmeric plants which grown in our garden)

INGREDIENTS:-

Outer Covering:

White rice - 1 cup (soaked for 1 hour)
coconut grated - 1/2 cup ( fresh coconut)
jaggery - 1 tbl sp
poha (pressed rice) - 3 tbl sp
salt to taste

Turmeric leaves - 20 ( washed trimmed at stem & patten dry)

(turmeric leaves plucked from garden)

(washed)

(trimmed....cut both the sides of turmeric leaves)

(Don't throw the sides. You can use them to make CHAPPE KHEERI)

STUFFING/FILLING:-

Jaggery grated - 1/2 cup
Coconut grated - 3/4 cup (fresh coconut)
cardamom pow - 1/2 tsp


(here is step by step pictorial of making patholi)

METHOD:-

FOR OUTER COVERING:-

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

FOR STUFFING/FILLING:-

In a bowl mix coconut gratings+jaggery+cardamom pow & keep it aside.

ASSEMBLING PATHTHOLI:-

1. Take turmeric leaves.
2. Spread a thin layer of the outer covering/rice paste.

3. Spread around 1 tbl sp of stuffing/filling lengthwise keeping the edges free covering majority of the leaf.

4. Fold the leaves & keep it aside. 
5. Place the paththolis in a shallow bottomed vessel or idly stand & stream for around 15-20 mins.

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

HAPPY COOKING :)))))))