Patholi
Fragrant turmeric leaves wrapped around a sweet rice and coconut filling, then steamed until soft and aromatic. This coastal monsoon treat is gently sweet, deeply comforting, and best enjoyed warm.
For 8 servings
- prep · ~180 min
Soak the rice.
Wash the rice well and soak it in enough water for 3 hours. Drain completely before grinding.
- 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. - 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. - 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. - 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. - 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.
- 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.
- serve
Open the leaves and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the soaked rice slightly coarse, not silky smooth, so the steamed layer keeps a traditional soft bite.
- 2If the turmeric leaves feel stiff, briefly pass them over steam or warm them lightly so they fold without cracking.
- 3Spread the batter thinly and evenly; a thick layer stays gummy near the fold even after steaming.
- 4Cool the coconut-jaggery filling before assembling so it does not loosen the rice batter on the leaf.
- 5Steam in a single layer with a little space between leaves so the aroma circulates and cooks the rice evenly.
- 6Let the patholi rest before opening; the rice sheet firms up and releases more cleanly from the leaf.
- 7Leftovers can be refrigerated in the leaves and gently resteamed the next day to refresh their softness and aroma.
Adapt it for your goals.
Vegan
Skip the ghee and lightly grease the leaves with coconut oil instead for a fully dairy-free version with a complementary aroma.
jaggery richJaggery-rich
Increase the jaggery slightly for a deeper caramel note if you prefer a more dessert-like patholi.
sesameSesame
Add a little toasted sesame to the coconut filling for nuttiness and extra texture while keeping the traditional flavor profile.
mini patholiMini-patholi
Cut larger turmeric leaves into smaller portions and make bite-size parcels for festive serving or easier steaming in small steamers.
Why this is on our healthy list.
Plant-Based Energy
Rice and jaggery provide comforting carbohydrate energy, making patholi a sustaining monsoon snack or festive sweet.
Coconut Goodness
Fresh coconut adds natural richness, fiber, and satisfying texture that makes the sweet filling more filling than a syrupy dessert.
Gentle Steamed Sweet
Because it is steamed rather than fried, this traditional treat stays light in texture while still feeling indulgent.
Frequently asked questions
You can steam it in banana leaves in a pinch, but the signature fragrance of patholi comes from turmeric leaves, so the flavor will be different.
