Patholi or Kayi Genasale - Rice Dumplings in Turmeric Leaves
Patholi or kayi genasale are soft rice dumplings steamed in turmeric leaves. Dairy free and glutenfree coastal Karnataka recipe. Healthy aromatic nut-free, refined sugar free sweet recipe.
Servings: 8 patholi
Equipment
- Steamer
- Mixer grinder
Ingredients
- Turmeric leaves
For stuffing:
- Grated coconut – 2 cups
- Jaggery powder – 1 ¼ cup
- Cardamom powder – 1 tsp
For batter:
- Dosa rice – 1 cup
- Jaggery powder – 1 tbsp
- Coconut gratings – 2 tbsp
- Salt – 1 tsp
- Water as required
Instructions
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.
Preparing 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.
Steaming patholi:
- 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.
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Notes
Do not overcook the patoli, it makes them dry and hard.
If the batter is too thin, add a spoon of rice flour and adjust the batter thickness.
Adjust jaggery as per taste preference.
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