Patholi

Prepare the Turmeric Leaves

• While the filling cools, gently wash the turmeric leaves under running water and pat them dry with a clean cloth.
• If the central rib of the leaf is very thick, you can lightly score it or trim it slightly to make folding easier without tearing the leaf.

Make the Rice Batter

• In a mixing bowl, add the rice flour and salt.
• Gradually pour in the water while whisking constantly to avoid lumps. The amount of water may vary slightly depending on the quality of the rice flour.
• Whisk until you achieve a smooth, thick, yet spreadable batter, similar to the consistency of dosa batter.

Assemble the Patholi

• Place a turmeric leaf, glossy side up, on a clean surface.
• Spoon about 2 tablespoons of the rice batter onto the center of the leaf.
• Using your fingers or the back of a spoon, spread the batter into a thin, even layer, covering most of the leaf but leaving a small border around the edges.
• Place 1-2 tablespoons of the cooled coconut-jaggery filling in a line along the center of the batter.
• Carefully fold the leaf in half lengthwise, enclosing the filling. Gently press the edges to seal.
• Repeat the process with the remaining leaves and filling.

Steam the Patholi

• Prepare a steamer by adding water to the bottom pot and bringing it to a boil.
• Arrange the folded patholi in a single layer in the steamer basket. Do not overcrowd; steam in batches if necessary.
• Place the basket over the boiling water, cover, and steam for 12-15 minutes on medium heat.
• The patholi are cooked when the leaves turn a darker shade of green and the rice layer appears firm and translucent.
• Turn off the heat and let them rest in the steamer for 2-3 minutes before carefully removing them.
• Serve warm. To eat, peel away the turmeric leaf and enjoy the soft, aromatic dumpling.