Patholi

Steps to make Patholi:



2: Mix the fresh grated coconut, powdered jaggery, cardamom powder and grated nutmeg in a plate or bowl.

3: Now rinse all the turmeric leaves. wipe them dry. slice the stalks from the leaves. take each leaf and with a pestle smash the middle vein of the each leaf. this helps in rolling the leaves easily. you can also scrape of the thick center vein with a knife.

4: Now spread the rice batter on the leaf. cover the complete leaf.

5: Add the coconut-jaggery filling in the center of the leaf.

6: Fold one side down and press the edges. you can fold the leaves vertically or horizontally.

8: Since we had long leaves, we cut the leaves into 2 or 3 parts. if you have small leaves, you can keep them whole & intact.

9: Place the stuffed leaves on a idli steamer rack or any steamer lid or rack.

10: Steam these for some 10-12 minutes till done. you can use either the pressure cooker or idli cooker for steaming. remove once steamed. if you have a small steamer, you will have to repeat the whole process.

11: Then when they are warm, gently remove the turmeric leaves from the steamed rolls and serve warm. patholi can be had plain or with some ghee or milk. you can also have them plain. even the cracked ones taste good :-)

Patholi Recipe
Prep time
Cook time
Total time
P atholi is a steamed rice roll which are stuffed with fresh coconut and jaggery mixture.
Author:GaneshChaturthi.com
Cuisine:M aharashtrian
Serves: 18-20 patholis
Ingredients
for the outer cover
  • 8-10 large turmeric leaves or 18-20 small leaves
  • 2 cups fine rice flour
  • ½ tsp salt
  • approx 1.5 cups water - add more if required
for the inner filling
  • 2 cups fresh grated coconut
  • 1.5 or 2 cups powdered jaggery - adjust according to your taste
  • 1 tsp cardamom powder or crushed cardamom
  • a pinch or two of grated nutmeg
  • choice of dry fruits - optional
Instructions
preparing the batter for the outer cover:
  1. mix the rice flour, salt and water to a thick batter
  2. keep aside for 30 minutes.
preparing the filling:
  1. mix all the ingredients for the filling and keep aside.
making the rice rolls:
  1. take the turmeric leaves and rinse them in water.
  2. wipe each leaf with a kitchen towel.
  3. press the middle vein of the leaf with a pestle or just slice it thinly with a knife without breaking the leaf.
  4. cut the base stalk of the leaf.
  5. spread the rice flour batter evenly on the leaf.
  6. add the filling in the center of the leaf.
  7. now fold the leaf gently horizontally or vertically.
  8. press the edges.
  9. steam the patholi on medium flame for about 10-12 minutes or till done.
  10. when warm, remove the cooked turmeric leaves.
  11. and serve patholi with some milk or ghee.
  12. these can also be had plain.
Notes
if the rice batter becomes thin, add more rice flour.

if the batter is very thick, then add some more water.

the sweetness of the filling can be adjusted as per your taste.
Nutrition Information
Serving size:  4-5


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Da der ala she de hum nan ye wakhlay kanee no khapa ba ye ao munga ba. Da der ala she de hum nan ye wakhlay kanee no khapa ba ye ao munga ba. Da der ala she de hum nan ye wakhlay kanee no khapa ba ye ao munga ba Da der ala she de hum nan ye wakhlay kanee no khapa ba ye ao munga ba. Da der ala she de hum nan ye wakhlay kanee no khapa ba ye ao munga ba. Da yu project munga pa de kasaono bande jor kare woo.



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Festivals are moment of great joy and belebration, and in our country people show their faith in unique ways.

Simple rituals take on a different color and with each passing year, they become more cumbersome, the celebrations being on a grandiose scale. During Ganesh Chaturthi, however, the celebration fever reaches a high pitch and everything else is given a go-by. Devotion and faith is only one aspect. What is of more concern is the question of pollution. During Ganesh Festival, people should give a thought to the water bodies of the city.



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