Wednesday, September 16, 2015

Haldi panna Patholi ( rice cake with sweet coconut filling steamed in turmeric leaves);a Gowri Ganesh Special.

For Gowri Pooja and Ganesh Chathurthi,  patholi is one of the traditional "must-prepare" items. Today, I bring to you haldi panna patholi which every konkani family in South Canara region of India prepares during this festival. It is a delicious dessert that is served with ghee( clarified butter).For this particular dish, a batter of rice is made which is then layered on the center of the turmeric leaf. A sweet filling made of jaggery and coconut is  spread on the center of the rice batter. The turmeric leaf is then folded and steamed. Haldi panna patholi is ready. It is usually served hot with a little ghee on top. Tastes absolutely delicious! Do try this traditional Mangalorean konkani recipe when you have a chance.I am bringing this unique dish to Angie's Fiesta Friday, where this weekend aunt Juju, I mean Judi@cookingwithauntjuju and Quinn@ Dad what's 4 dinner are co-hosts.

Servings: makes about 15-20 patholi.


Turmeric leaves: 15-20 medium sized.

For the batter:

Raw rice: 1 cup
Salt: 1/4 tsp
Water : 1 cup, may not require all.

For the filling:

Freshly grated coconut: 1 cup
Jaggery, grated: 1/2 cup 


For the batter:

Wash the rice thoroughly and soak the raw rice in 3 cups water for atleast 3-4 hours.

Grind the soaked raw rice to a fine batter that is not too runny or not too thick. Keep aside.

For the filling:

Mix the freshly grated coconut and the grated jaggery together, thoroughly. Keep aside.

Putting the patholi together:
Wash the turmeric leaves , tip the stalk off and keep aside.

Keep one turmeric leaf dark side up. Take one tablespoon of rice batter and spread it along the length of the center of the leaf. 

Now take 1/2 tbsp of the filling and place it lengthwise along the center of the rice batter.

Fold the turmeric leaf along the length of it's spine. Keep aside.

Heat 4 cups of water in a idli steamer( pedavane) or in a pressure pan/cooker( without the weight/whistle) until it comes to a boil.

Place all the prepared patholi on the steamer plate in the steamer/ pressure cooker. Close the lid and cook it on medium flame for 8-10 minutes. 

Turn off the flame and leave it closed for another 8-10 minutes.

Serve hot with ghee( clarified butter).


Cooking made easy:

The amount of batter and filling ratio can be varied as per individual taste. Some like a thick batter while others make it almost translucent. Some like a lot of sweet filling, while others like just a little. It is each person's individual preference.You can adjust it based on the level of sweetness that you desire.

Tip for healthy living:

Always try to use jaggery for sweetness instead of sugar. Jaggery is much healthier than sugar. It is more complex than sugar and is digested more slowly than sugar. It is apparently a great source of iron too. It also contains calcium, potassium and phosphorus. Jaggery also apparently aids in digestion as it breaks down and becomes alkaline in the digestive system. Last but not the least, it is also ecofriendly.


Food for thought:

Aim for the moon. If you miss, you may hit a star. W.Clement Stone