Patholi

1. 1
   prep · ~180 min

   Soak the rice.

   Wash the rice well and soak it in enough water for 3 hours. Drain completely before grinding.

2. 2
   mix · ~7 min

   Grind the rice batter.

   1.Add the drained rice to a grinder.

   2.Add water little by little and grind to a slightly coarse paste.

   3.Mix in the salt and keep the batter thick enough to spread on the leaves.

   TIPKeep the batter thick. A thin batter will run off the leaves while steaming.
3. 3
   saute · ~6 min

   Make the coconut filling.

   1.Place the grated coconut and jaggery in a pan over low heat.

   2.Cook until the jaggery melts and coats the coconut evenly.

   3.Add the cardamom powder and mix well.

   4.Cook just until the mixture looks moist but not wet, then cool slightly.

   TIPDo not overcook the filling or it will turn chewy after steaming.
4. 4
   prep · ~5 min

   Prepare the turmeric leaves.

   1.Wash the turmeric leaves gently and wipe them dry.

   2.Trim the thick stem if needed.

   3.Lightly grease the dull side of each leaf with ghee.
5. 5
   assemble · ~8 min

   Fill and fold the patholi.

   1.Spread a thin layer of rice batter over one half of each turmeric leaf.

   2.Place a spoonful of coconut filling over the batter.

   3.Fold the leaf over to cover the filling and press lightly.

   TIPLeave a small border around the edges so the filling stays inside while steaming.
6. 6
   steam · ~18 min

   Steam the patholi.

   Arrange the folded leaves in a steamer in a single layer. Steam for 15 to 18 minutes until the rice layer is set and the leaves smell deeply aromatic.

7. 7
   rest · ~5 min

   Cool the patholi slightly.

   Let them rest for 5 minutes after steaming so the rice layer firms up and peels away cleanly from the leaves.

8. 8
   serve

   Open the leaves and serve warm.

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