Patholi is a sweet and traditional dish from the coastal regions of Karnataka and some parts of Kerala in India. It is typically prepared during special occasions or festivals, especially during the festival of Ganesh Chaturthi. Patholi is made by steaming rice flour and jaggerydumplings wrapped in turmeric or banana leaves. The filling is usually made from freshly grated coconut and jaggery. Here’s how you can make Patholi:

Ingredients:

For the outer covering (patholi dough):

• 1 cup rice flour
• A pinch of salt
• Water, as needed

For the filling:

• 1 cup freshly grated coconut
• 1/2 cup grated jaggery
• 1/4 teaspoon cardamom powder
• Banana leaves or turmeric leaves, cleaned and cut into squares (about 6×6 inches)

Instructions:

1. In a mixing bowl, combine the rice flour and a pinch of salt. Gradually add water and mix to form a smooth, lump-free dough. The dough should have a soft, pliable consistency. Cover the dough and set it aside while you prepare the filling.
2. For the filling, mix the grated coconut, grated jaggery, and cardamom powder in a separate bowl. Ensure that the jaggery is well combined with the coconut to create a uniform sweet filling.
3. Take a portion of the patholi dough and roll it into a small ball. Place the ball on a clean surface and flatten it using your fingers to form a small circular disc.
4. Take about a tablespoon of the coconut-jaggery filling and place it in the center of the flattened dough.
5. Fold the edges of the dough over the filling to cover it completely and seal the edges, forming a dumpling or parcel.
6. Take a cleaned and dried banana leaf or turmeric leaf and lightly heat it over a flame to make it more pliable. This step prevents the leaves from tearing during folding.
7. Place the filled patholi on the leaf and fold the leaf gently, making sure the patholi is completely enclosed.
8. Repeat the process with the remaining dough and filling to make more patholis.
9. Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Place a steamer basket or a plate with holes over the boiling water.
10. Arrange the patholis in the steamer basket or plate and steam them for about 15 to 20 minutes or until the patholis are cooked and the rice dough becomes soft.
11. Once done, remove the patholis from the steamer and allow them to cool slightly.
12. Gently unfold the banana or turmeric leaves and serve the delicious Patholi warm.

Patholi is usually enjoyed as is, without any additional accompaniments. The combination of the aromatic rice dough, sweet coconut-jaggery filling, and the fragrance from the banana or turmeric leaves makes it a delightful and traditional treat.

dumplings wrapped in turmeric or banana leaves. The filling is usually made from freshly grated coconut and jaggery. Here’s how you can make Patholi:

Ingredients:

For the outer covering (patholi dough):

• 1 cup rice flour
• A pinch of salt
• Water, as needed

For the filling:

• 1 cup freshly grated coconut
• 1/2 cup grated jaggery
• 1/4 teaspoon cardamom powder
• Banana leaves or turmeric leaves, cleaned and cut into squares (about 6×6 inches)

Instructions:

1. In a mixing bowl, combine the rice flour and a pinch of salt. Gradually add water and mix to form a smooth, lump-free dough. The dough should have a soft, pliable consistency. Cover the dough and set it aside while you prepare the filling.
2. For the filling, mix the grated coconut, grated jaggery, and cardamom powder in a separate bowl. Ensure that the jaggery is well combined with the coconut to create a uniform sweet filling.
3. Take a portion of the patholi dough and roll it into a small ball. Place the ball on a clean surface and flatten it using your fingers to form a small circular disc.
4. Take about a tablespoon of the coconut-jaggery filling and place it in the center of the flattened dough.
5. Fold the edges of the dough over the filling to cover it completely and seal the edges, forming a dumpling or parcel.
6. Take a cleaned and dried banana leaf or turmeric leaf and lightly heat it over a flame to make it more pliable. This step prevents the leaves from tearing during folding.
7. Place the filled patholi on the leaf and fold the leaf gently, making sure the patholi is completely enclosed.
8. Repeat the process with the remaining dough and filling to make more patholis.
9. Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Place a steamer basket or a plate with holes over the boiling water.
10. Arrange the patholis in the steamer basket or plate and steam them for about 15 to 20 minutes or until the patholis are cooked and the rice dough becomes soft.
11. Once done, remove the patholis from the steamer and allow them to cool slightly.
12. Gently unfold the banana or turmeric leaves and serve the delicious Patholi warm.

Patholi is usually enjoyed as is, without any additional accompaniments. The combination of the aromatic rice dough, sweet coconut-jaggery filling, and the fragrance from the banana or turmeric leaves makes it a delightful and traditional treat.