Patholi / Rice Dumplings With Sweet 🥥 Coconut Filling & Spicy Filling Steamed in Turmeric Leaves With Cheppi Kheeri & Batate Hinga Ghashi Humman / Potato Asafoetida Coconut Based Curry

Turmeric leaves are very fragrant and they impart an awesome aroma and flavour to the dish that’s cooked in it. Once such aromatic and flavourful Patholi .

💁Ingredients

1 Bunches turmeric leaves.
Ghee to be used while serving the Patholi

💁For batter

1 -1/2 cups dosa rice
Water as required to make a thick paste
1 tbsp oil
1 pinch 🤏 Salt

💁Ingredients For Sweet Filling

2 cup freshly grated Coconut 🥥
3/4 cup jaggery as per individual 🤗sweetness required
2 pinch 🤏cardamom powder

💁For Spicy Patholi

Ingredients

1 cup fresh grated 🥥 coconut

Ingredients For Spicy Patholi
Masala Paste

4 -5 Green chillies
Peanut size hingu / Asafoetida
1/2 cup Coriander leaves & 1 inches ginger
Salt to taste

💁Method

Rinse the turmeric leaves well, wipe them using a clean cloth taking care not to tear them and keep aside. If in case the turmeric leaves are too much longer than cut in middle the width of the steamer side cut off the stem edges portion of the leaves, so that you can place the Patholi properly in steamer.

Take a mixer jar Add soaked rice & water to the rice little at a time to make a thick paste.💁 You should be able to spread the batter on the turmeric leaf well. The batter should not be 👉runny. Add salt & just 1 tbsp of oil mix well and keep aside. Adding a tsbp of oil gives a smoothness & shiny texture to the batter.

Heat a pan add jaggery & cocount 🥥 and just 2 tbsp of water cook it on low flame. The mix will first liquify and then start thickening. Cook till combined the mix thickens but it should be soft and moist 🤗the mix should Not to be dry 👈Add cardamom powder mix well and switch off the flame. Let the mix cool completely.

For Spicy Masala Filling

In small mixer jar all masala Ingredients grind it without any water adding .

Take a mixing bowl mix everything nicely masala with fresh grated 🥥 coconut place it in a rice batter. Spicy masala inside filling is ready .

On a clean kitchen surface place a turmeric 🌿 leaves then spread a small ladle of the batter/ thick paste a little away from one end of the leaf and gently spread it using a flat spoon towards the other end 💁 Do not spread the batter along the edges also give some gap . if not the batter will spill out when the leaf is folded. The spread batter 💁 should’nt be 👉thick, try to spread a 👉thin.

Place the sweet coconut 🥥 filling on middle of the leaf & Same to same Place the Spicy masala filling on middle of the leaf fold the patholi and press it gently.

Repeat the same with the rest of the leaves.

Place a steamer with 4 to 5 cup or enough water, and let the water boil. Once the water boils, place the patholis on a plate inside the steamer. Cover and steam for 20 minutes to high flame. Once cooked, remove the hot patholis, gently peel the turmeric leaves and serve hot patholis with ghee on top. 😋👌

💁 Batate Hinga Ghashi Humman / Potato Asafoetida Coconut Based Curry

💁Batate humman potato curry very simple dish Nag Panchami is a popular Hindu festival that is celebrated in the month of Shravan. People worship idols of snakes and real snakes as well on this occasion 👈 If you want to make this dish on the occasion, below is the recipe. Without any seasonsing 👇👇👇

💁Ingredients

4 medium potato
1 cup grated 🥥 coconut
1/2 lemon sized tamarind
10 -12 dried red chillies
I used a mix of both 6 Bedagi chillies + 6 Guntur chillies
3 tablespoons of coconut oil
Salt to taste
A pinch of solid asafoetida

Preparation Method 💁

Cube the potatoes and then pressure cook them for 2 whistle using 2 cups of water.Soak asafoetida in a tbsp of hot water.Meanwhile also get the masala for the curry ready.

💁Preparing the masala

Fry dried red chillies for few minutes with a few drops of oil in a tadka pan. Remove them off heat and set it aside to cool completely. Once cooled, grind them into a smooth paste along with tamarind and grated coconut using as much water as needed. Keep the ground masala aside.

Once the potatoes are cooked and your able to release the pressure of the cooker, transfer the potatoes along with the water & add Salt to taste.. used to cook them into a cooking vessel.Then transfer the ground masala into the cooking vessel and mix well. Check and adjust salt.Add in more water if required to bring the curry to the desired medium consistency. This curry is usually between thick and watery consistency.

Let the curry come to a boil and then simmer it for few minutes until the rawness of the masala goes off.. Then add in rest of the coconut oil and asafoetida completely melted in water and mix well.Serve the curry with a bowl of steaming hot rice.