Outer covering/wrapper 1 cup rice flour1 cup water, little salt1 tsp oil
Jaggery Coconut filling 1 cup shredded coconut (preferably fresh), 1/2 cup powdered jaggery, ½ tsp powdered cardamom
Rice flour dough: In another vessel, heat water and bring it to a boil.
Add little oil and salt.
Now add the rice flour to the water and keep stirring well, ensuring that no lumps are formed.
Close a lid and turn off heat.
After about 5 minutes, open the lid and use all the steam on the lid to the rice flour mixture and make dough (like a chapathi dough).
This will be little sticky.
Coconut Jaggery mixture/ Churna: In a heavy bottomed pan, on medium heat add the coconut and jaggery.
Mix until the jaggery blends with coconut and forms a gooey mixture. Add cardamom to this and mix well.
Turn off the heat and allow the mixture to cool.
Clean and dry the turmeric leaves. Keep the dough and filling handy.
Also keep a small cup of water handyTake a turmeric leaf with vein side facing down.
Spread about a tablespoon of dough of the leaf. Use little water to spread it along, Pat as required.
Place about a tablespoon of coconut filling on one side starting from the center to the tip, Fold the leaf horizontally.
Repeat this procedure with the remaining leaves and place them on a plate.
Steam cook the Patholi in the cooker for about 12-15 minutes