Patoli/Patholi or Arishina Ele Kadubu

Madhumati Tyagi and Geetha Patil

Patholi is similar to Modak since the filling is all the same for both modak and patoli, but their shapes are different. In the case of Patholi we get the additional flavor from turmeric or Banana leaves. Certainly, the outer covering is different for modak and Patholi before they are steamed.

Step I (Prepare batter for the outer layer)

Wash & soak rice in water for 1 hr. and then drain.

In a mixer add dry coconut powder, poha or popped rice, a pinch of salt, soaked rice, and ¼ cup water to make a medium-thick and smooth paste.

Step II (Prepare the filling)

In a bowl, add ½ cup dry coconut powder and ¼ cup jaggery, and mix.

Depending on the moisture content in the jaggery or jaggery powder, adjust the amount of coconut accordingly. Add coconut until the coconut absorbs moisture from jaggery (About 1 cup of grated coconut to the recipe).

Then add cardamom powder and mix.

Step III (Steaming Kadubu or Patholi)

Wash the turmeric/Banana leaves and dry them up with a napkin. Depending on the size of the steamer and the leaves, you may have to trim ends or cut each leaf into halves.

Make your steamer ready: add water to the steamer or cooker you are going to use. Cover the steamer and bring it to a boil.

Now spread the batter about 1 or 2 tablespoons on each turmeric/Banana leaf. Thick or thin is an individual choice. We love when the outer layer is on the thinner side.

You can add the filling in two ways, horizontally:  First method: add the filling along the length of the leaf and fold one side down. Second method: add the filling from center to one end of the leaf and fold from another end down.

Place these in the steamer and steam for 12 to 14 minutes or until done.

Let it cool so that Patholis separate easily from the leaves. When hot, the outer layer may stick to the leaves and may crack when separating from the leaves.