Patholi | How to make patholi (video recipe) | Kayi Genasale
Patholi or kayi genasale with step by step pictures and video recipe. Rice dumplings steamed in turmeric leaves.
Patholi or patoleo is healthy oil-free, nut free, glutenfree, vegan and refined sugar as well.
Aromatic steamed rice cake with coconut jaggery filling. A healthy dessert recipe.
In Konkani, kayi genasale is called as patholi. This is a rice dumpling covered in turmeric leaves. Soaked rice is ground into thick batter and evenly spread on turmeric leaf.
This is then filled with jaggery-coconut filling. Leaf is folded and steamed until well cooked.
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- Patholi / Kayi Genasale – A delicious dessert
- Health and culinary benefits of turmeric leaves
- List of ingredients used in making Mangalorean patholi recipe
- Selection of turmeric leaves
- Fresh or dry coconut for patholi filling
- Jaggery as sweetener in Patholi
- Rice batter for making patholi
- Important key notes to get perfect patholi or kayi genasale
- How to make patholi – A detailed recipe
- Serving the aromatic patholi or kayi genasale
- Variations in preparing patholi
- Patholi recipe with few add ons
Patholi / Kayi Genasale – A delicious dessert
Authentic dessert from coastal Karnataka and Goa. Many parts in coastal Karnataka it is also called as turmeric leaf genasale or kayi genasale.
Kayi genasale is also prepared using poha, fine rava or chiroti rava and rice as outer covering. These rice rolls are steamed in fresh and tender turmeric leaves.
Traditional kayi genasale using bay leaf is also a major sweet prepared by Havyaka brahmin community of coastal North Canara. Since bay leaf is not available in large quantities they are prepared using turmeric leaves.
The common ingredient in both the recipes is rice, coconut and jaggery.
Fresh turmeric leaves are available during the month of July – November across coastal Karnataka and later they start wilting. So, this duration is perfect to prepare these delicacies.
This is my mother-in-law recipe I follow. The leaves from homegrown turmeric plants. I have been growing from three years after my friend inspired me in growing these in our own terrace garden. Check out her blog post on preparing fresh turmeric at home.
The health benefits of turmeric are universally known. The aroma fragrance it imparts to any dish is versatile.
Turmeric powder is integral part of every Indian kitchen. With so much spoken about it, the leaves are no way less than the rhizomes.
The leaves do not impart any colour to the dish compared to turmeric roots.
However, they induce a delicate aroma to the dish you cook using the leaves.
Health and culinary benefits of turmeric leaves
Turmeric leaves are called as arashina ele in kannada. These leaves have many health benefits. Turmeric leaves are known for its anti-inflammatory, anticancer properties.
Hereby this recipe makes a perfect combination of health and deliciousness. Most of the South Asian countries use turmeric leaves to cook either savoury or sweet dishes.
Turmeric leaves grow in abundance during monsoon season. Most houses across the Konkan coast grow turmeric plants in their backyard.
Across different regions of South India turmeric leaves are used in both vegetarian and non-vegetarian dishes.
During monsoon we prepare delicious aromatic dishes like patholi or genasale or turmeric leaves sweet dumplings, cucumber kadubu, rice flavored with these leaves.
The turmeric leaves induce refreshingly sweet aroma to the dumplings. These are mainly prepared during Nagarpanchami, Ganesh Chaturthi and other festive lunch.
These are delectable dessert recipe which can be relished any time during the season.
If you are looking for more healthy turmeric recipes on blog, then click below
There is one more dish from Orissa which uses turmeric leaves, Haldi patra pitha or Enduri pitha.
A typical dish from Orissa cuisine where the rice and split black gram is ground and used in the making of dumplings. However, in patholi either soaked rice or rice flour is used to prepare the dumplings.
The enduri pitha batter is fermented however patholi batter is used instantly.
However, both these are prepared during festive occasions and when the turmeric leaves are in abundant during raining season.
The common factor between the two recipes is they are steam cooked in turmeric leaves.
List of ingredients used in making Mangalorean patholi recipe
The important ingredients are rice, coconut and jaggery. Dosa rice or white rise (less unpolished) is used in preparing patholi.
For making coconut jaggery filling we use
Coconut gratings – freshly grated coconut is used.
Jaggery powder – grated or powdered jaggery is used
Cardamom powder – freshly ground cardamom powder is used to flavour the patholi.
For making the rice batter we use the available pantry ingredients
Dosa rice – white unpolished rice is used
Jaggery powder – little to sweeten the batter
Coconut gratings – freshly grated coconut
Salt a little to enhance the flavour of the dessert.
Selection of turmeric leaves
Few structural details of the turmeric leaf. Turmeric leaves are long oblong in shape and light green to dark in colour. They also vary in length.
The young tender leaves are light green and small. While the mature leaves are long dark green in colour.
Leaves which are not too mature or too young should be selected for patholi recipe.
If we use mature leaves, they tend to crack at the center when you fold the leaves.
If you happen to use too young ones, they might tear apart and will not hold the shape while folding the leaves.
The initial preparation of leaves is to trim the stalks. If the main vein is thick at the bottom, then press gently with a pestle. This helps to fold the leaves easily.
If the leaves are too long you can cut them into two horizontally and use it for filling.
Cut the turmeric leaves from plant 1 or 2 hours before hand, so that they become slightly soft and becomes easy to handle.
Fresh or dry coconut for patholi filling
Kayi genasale or patholi as the name suggests the filling is kayi or fresh coconut. Freshly grated coconut is used for the filling in patholi. Grate the coconut thin without pieces.
Grated coconut need not be ground as it becomes exceptionally fine and filling becomes watery.
Dry coconut makes patholi crunchy and hard in texture
Jaggery as sweetener in Patholi
Patholi or kayi genasale is a refined sugar free recipe. Jaggery is healthier option than refined sugar.
The colour of the filling depends on the jaggery used varying from dark to light colour.
I have used organic dark jaggery to make the coconut filling.
Always use powdered or grated jaggery. This prevents the jaggery from melting profusely during the steaming process.
You can adjust the sweetness of the filling as per taste preference.
Rice batter for making patholi
My mother-in-law says using soaked rice for patholi or kay genasale is the best option.
Dosa rice or less polished white rice is used to prepare the batter.
The rice should be soaked well before grinding. Its my mother-in-law tip to add a spoon jaggery and coconut to the rice which acts as charm to patholi.
I feel that the plain rice batter is bland without these two. So, I highly recommend add little jaggery and fresh coconut to grind the batter.
However, few families across the coastal region use plain rice batter with salt.
Rice can be ground using a mixer as the quantity we take is very less.
The thickness of batter is the next important step for a perfect patholi.
While grinding the batter do not add too much water. Add little water at a time and make a fine paste, the batter should be idli batter consistency.
Important key notes to get perfect patholi or kayi genasale
If the batter seems very watery, then add some rice flour and adjust the consistency.
The other way is to cook the batter to two or three minutes so that the slight water in the batter evaporates and thickens up. Cool this batter and use it in the recipe.
Never leave the coconut jaggery mixture for long time. This mixture gives out water and filling become watery. So, use immediately.
Do not use large chunks of jaggery in the mixture. When large pieces of jaggery are steamed, they melt and come out of the dumplings.
Steam cook patholi in batches based on the size of the steamer and leaves.
Do not keep the prepared leaves for long time, chances are the jaggery melting out of the batter. So quickly prepare the dumplings and steam cook them immediately.
How to make patholi – A detailed recipe
The important kitchen equipment used in this recipe is steamer to cook the dumplings.
Pour water at bottom as per manufacturer’s instructions. Set it to boil, reduce the heat to simmer and cover with a lid.
If you do not have a steamer, use normal pressure cooker or any large thick bottomed vessel. Place a stand at the bottom of cooker. Pour in water about 3” to 4”. Place a flat broad vessel or plate on the stand. Use the pressure cooker lid without a whistle.
Soaking and grinding for batter:
Clean, wash dosa rice and soak in water for 2 hours. Grind the soaked rice with a spoon of jaggery, little coconut gratings and salt.
These three add ons enhance the flavour of batter and you do not feel bland while chewing patholi. The taste of outer rice covering nicely blends well with the inner filling
Making coconut filling:
Coconut jaggery mixture is used as filling for patholi. In a mixing bowl, mix freshly grated coconut and jaggery powder. Add cardamom powder to add a mild flavour. Do not keep this mixture for long time, since jaggery oozes out water and mixture become watery.
Preparing the turmeric leaves:
Next step let us make the turmeric leaves ready before using it the dumplings. Select leaves which are not too mature or too young. Trim the leaf stalks.
Clean wash the leaves to remove any dirt or pest. Gently wipe using a cloth to remove any excess water.
If you feel the vein is thick near the stalk, then press gently with a stone pestle. This helps to fold the leaves easily.
My mother-in-law usually scraps the main thick vein however for a beginner I would suggest using pestle method. If you are not carefully you might tear the leaves.
Prepare each leaf at a time to make a perfect patholi.
Preparing the patholi:
Place the leaves on top of a flat plate or a kitchen towel with shinny surface facing upwards.
Pour 2 tbsp of ground rice mixture on the turmeric leaf. Spread this mixture gently evenly across the surface of the leaf using a spoon.
Next add in the coconut jaggery mixture on the edge of the leaf which had the stalk previously.
Evenly spread the mixture to half the leaf and do not dump the mixture. Do not add more mixture, this will ruin the dumplings as it oozes out while steaming or lifting.
Fold the leaves from center towards the stalk or horizontally. Gently press the sides of the leaf to seal them. If there is any excess rice batter oozing out after sealing, remove them before steaming.
Next quickly prepare the rest of the leaves as mentioned above.
Place the 4 to 5 stuffed leaves in one batch in cross manner on the plate in preheated steamer. Close the lid and steam for 10 to 15 minutes.
How to know patholi are cooked well
The colour of the leaf changes from dark sap green to olive green, and the outer rice batter becomes firm. This indicates the dumplings are cooked well.
Do not over cook the dumplings, they might crack and become dry.
Open the steamer lid, carefully remove the cooked dumplings from steamer.
Allow it to cool for 5 minutes, if you try to unwrap when they hot, chances are they might tear the dumplings.
Serving the aromatic patholi or kayi genasale
These sweetened coconut jaggery rice dumplings wrapped in turmeric leaves can be served with ghee if you are not a vegan.
Sprinkle some jaggery coconut mixture on top if you prefer more sweetness.
Variations in preparing patholi
There are many variations in preparing this dessert.
Over the years many families across the coastal belt of Karnataka and goa have altered the preparation of patholi batter.
Few families cook plain ground batter into thick dough and with oiled fingers apply small dough on the surface of the turmeric leaves.
If you do not get turmeric leaves, the best alternative is banana leaves to steam patholi.
However, the aroma of turmeric foliage is lost, and the patterns of the leaf is not seen.
You can use the same batter for preparing the rice dumplings in the banana leaf as well. However, I bet, nothing can beat the aroma of turmeric leaves in patholi.
If you have less time and want to make patholi quickly, then take rice flour instead of soaked rice.
Add water to rice flour, make a thick batter and apply on the leaf and proceed further as for patholi.
Cane sugar, palm sugar or coconut sugar can be used, however I haven’t tried to use these.
The other variations in preparing patholi is by heating jaggery and coconut mixture until they form syrup. This mixture is cooled and used as stuffing.
Patholi recipe with few add ons
To make patholi crunchy and more delicious is by adding finely chopped dry fruits with the coconut jaggery mixture.
One more variant is adding broken puffed paddy to the coconut jaggery mixture. This gives a nice crunch to the stuffing.
Patholi or Kayi Genasale – Rice Dumplings in Turmeric Leaves
- Mixer grinder
- Turmeric leaves
- Grated coconut – 2 cups
- Jaggery powder – 1 ¼ cup
- Cardamom powder – 1 tsp
- Dosa rice – 1 cup
- Jaggery powder – 1 tbsp
- Coconut gratings – 2 tbsp
- Salt – 1 tsp
- Water as required
Soaking and grinding batter:
- Clean, wash dosa rice and soak in water for 2 hours.
- Grind the soaked rice with a spoon of jaggery, little coconut gratings and salt with little water. The consistency of batter should be thick like idli batter.
Preparation of coconut filling:
- In a mixing bowl, add freshly grated coconut, jaggery powder, cardamom powder. Mix well and keep this aside.
Preparing the turmeric leaves:
- Next step let us make the turmeric leaves ready. Select leaves which are not too mature or too young. Trim the leaf stalks.
- Clean the leaves to remove any dirt or pest. Gently wipe using a cloth to remove any excess water.
- If you feel the vein is thick near the stalk, then press gently with a stone pestle. This helps to fold the leaves easily. Prepare each leaf at a time to make a perfect patholi.
- Place the leaves on top of a flat plate or a kitchen towel with shinny surface facing upwards.
- Pour 2 tbsp of ground rice mixture on the turmeric leaf. Spread this mixture gently evenly across the surface of the leaf using a spoon.
- Next add in the coconut jaggery mixture on the edge of the leaf which had the stalk previously.
- Evenly spread the mixture to half the leaf and do not dump the mixture. Do not add more mixture, this will ruin the dumplings as it oozes out while lifting or steaming.
- Fold the leaves from center towards the stalk or horizontally. Gently press the sides of the leaf to seal them. Quickly prepare the rest of the leaves as mentioned above.
- Pour water at bottom as per manufacturer’s instructions. Set it to boil, reduce the heat to simmer and cover with a lid.
- If you do not have a steamer, use normal pressure cooker or any large thick bottomed vessel. Place a stand at the bottom of cooker. Pour in water about 3” to 4”.
- Place a flat broad vessel or plate on the stand. Use the pressure cooker lid without a whistle.
- Place 4 to 5 stuffed leaves in one batch in cross manner on the plate in preheated steamer. Close the lid and steam for 10 to 15 minutes.
- After 15 minutes, the colour of the leaf changes from dark sap green to olive green, and the outer rice batter becomes firm. This indicates the dumplings are cooked well.
- Open the steamer lid, carefully remove the cooked dumplings from steamer. Allow it to cool for 5 minutes, if you try to unwrap when they hot, chances are they might tear the dumplings.
Serving the aromatic patholi or kayi genasale
- These sweetened coconut jaggery rice dumplings wrapped in turmeric leaves can be served with ghee if you are not a vegan. Sprinkle some jaggery coconut mixture on top if you prefer more sweetness.
Traditional recipe from coastal Karnataka, Pin it for later
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.