Wednesday, September 16, 2009

Patholi ~ steamed rice cakes with jaggery stuffing

Patholi is a sweet dish that is prepared on NagarPanchami, Ganapathi Chowthi etc. This sweet is wrapped in fresh tumeric leaves and steam cooked. Tastes best when served hot with a dollop of homemade ghee.
I wanted to make a complete tutorial of this but was unable to do it. But next time I make it will surely update this post. I had brought some turmeric leaves from my uncle's garden during my recent trip to India. While hubby was on vacation we could not prepare it hence I got these leaves with me and made it. If you do not get turmeric leaves you can even make it with Banana leaves.
Here is what's needed:
1 cup Idli rice (Any rice will do. I use idli rice as this is the only one available. At home we use sona masuri) soaked for 4-6 hrs
2 tbsp grated coconut
salt to taste
P.S: Some add a small amount of jaggery about a tbsp or two to the outer batter. It tastes better. I avoided as I wanted to use the leftover batter if any for dosa.

1 cup grated coconut
1/2 - 3/4 cup jaggery
1/2 tsp cardamom powder
1 fistful Poha roasted lightly and powdered

1) Grind soaked rice, grated coconut and salt with little water to smooth paste. Keep the consistency of the batter thick.
2) Heat 2 tbsp of water and add jaggery. When jaggery has melted and the syrup is slightly thicker add cardamom powder and switch it off. When it has cooled slightly mix the grated coconut and poha powder. Poha powder is optional. I used it as it acts as a binding agent. [Even
Laayi pitto can be used instead of poha]

How to assemble it:
1) Clean and pat dry all the leaves and trim its edges. (Do not discard them. It can be used to make cheppi kheeri..Coming up soon!)
2) With a spoon spread the prepared batter evenly leaving the edges.
3) Take a tbsp of filling and spread it lengthwise along the center.
4) Fold the leaf along the center. Repeat it with the remaining batter. Cook the patholi in a steamer for about 15 mins. When they are done the leaves change the colour and kitchen is filled with wonderful aroma of turmeric leaves.
Remove the leaf and serve the steamed patholi with a some ghee.

Note:If the outer batter remains then you can simply make Panpolo out of it. The inner filling also called the choornu can be served along with panpolo. It is one of the famous combi breakfast in our hometown.


Finla said...

Back at gome we called this ada. When ever i go back home this is one think I ask my mom to make as i love them so much. This looks delcious. Wish i would grab them.

Aps Kitchen said...

Hey uj... i made this during Nagar Panchami....I did not have turmeric leaves so i wrapd in banana leaves...nd yeh vth tup it tastes gud.
tht churnu also tastes gud vth undi :)

Sushma Mallya said...

Nice one uj,,,i too love patholi prepared by mom...

Sushma Mallya said...

Nice one uj,,,i too love patholi prepared by mom...

Gita Jaishankar said...

They look like our kozukattais...looks awfully tempting :)

Vani said...

yum yum!

Sabitha said...


chef and her kitchen said...

I just love this...looking yumy

Nithya said...

This is something absolutely new to me and sounds so ethnic. Awesome. Sure to try it out soon. :)

Suparna said...

Absolutely yummm UJ :) love it with a drizzle of ghee, love the aroma and flavour of the turmeric! neat click

Priya Suresh said...

Absolutely delicious....yummmy!

Valarmathi Sanjeev said...

Looks yummy........

lubnakarim06 said...

Absolutely delish....

Anonymous said...

Awesome Ujwal!
Love patholi! and had quite a few of them during the recent Ganapati parab!

and heh! Will link this to my Ganapati post!

Swathy said...

Hoestly I hate patoli, but the whole feeling assosiated with the festive seaon during monsoons, made me miss it so much that I actually ate it without making a face during chauti!
my mum s jaw s literally hit the floor! :P

Varsha Vipins said...

We have almost a same thing we call "ada"..:)..yumm..:)

Red Chillies said...

I missed making this during Ganesh chaturthi. One of our favorites, liked your version. I make the "peeth" from rice flour.

Aps Kitchen said...

Uj collect ur awards from my blog dear :) enjoy

Purva Desai said...

this is something new for me....but looks tempting will surely try this

Uj said...

Thank you all!!!

Happy Cook,
Will look for Ada too in other blogs. I love anything with jaggery!

Have never tried making with rice flour. Seems to be an easier option. Thanks for letting me know.

Next time I will try adding laayi pitto to the outer batter. Thanks for the suggestion

Thanks :)

I am sure everyone must have been surprised at that! My cousin sis too hates patholi!

Aps, Thanks dear :)

s said...

very nice...never tried this before..but it looks fab

Vrinda said...

This looks like our ada,v prepare in banana leaves,yummm