Paattholi is a steamed dumpling or momo type snack made by people living in the West Coast of India. GSBs are experts in making soft paattholis with soaked rice ground to a paste with grated coconut, stuffed with coconut jaggery choorna and steamed in turmeric leaves.
The divine aroma of paattholis fill the homes especially during monsoon season when turmeric leaves are available in abundance. Traditionally, paattholis are made during festivals like Naga Panchami Gokulashtami, Gauri Tritiya and Ganesh Chaturthi.
Paattholis are also made with jack fruit but that's steamed in either Kuduchaampa(Plumeria) leaf, teak leaf or in banana leaf and that's called Ponsaa Muddo. Making such paattholis consume lot of time and labour.
We came across an instant paattholi made with Maida(Refined flour)couple of years ago, when our good neighbour Balkunje Prema Shenoy made them and gave us sample. We too tried them once or twice and they came out good. Here are instant maida paattholis for our readers. You can enjoy them with your family and unexpected guests.
Ingredients:
For the Batter:
Coconut Milk - 3 to 4 cups
Maida(Refined Flour) - 2 cups(Adjust according to need)
Sugar(Or jaggery powder) - 2 Tsp
Salt - A pinch
Turmeric leaves - 25-30
For the Coconut Jaggery Choorna(Filling):
Jaggery powder - 1/2 cup
Grated coconut - 1 1/2 cup
Cardamom powder - 1/2 Tsp
Method:
Keep a steamer on stove and allow water to boil.
Combine maida with coconut milk adding 2 Teaspoonful sugar/jaggery powder and salt, beat well till you get a smooth paste resembling dosa batter.
Wash and wipe the turmeric leaves and spread them on the kitchen work area or dining table with shiny side up.
Apply a Tablespoonful of the maida paste on each leaf and place 2 Teaspoonful jaggery choorna over them.
Fold the leaves and place them in a colander, taking care not to spill the mixture.
Steam with full flame for 15 minutes or till done.
Serve hot with fresh ghee.
Note: These paattholis smell good only when made on turmeric leaves.
Paattholis are also made with jack fruit but that's steamed in either Kuduchaampa(Plumeria) leaf, teak leaf or in banana leaf and that's called Ponsaa Muddo. Making such paattholis consume lot of time and labour.
We came across an instant paattholi made with Maida(Refined flour)couple of years ago, when our good neighbour Balkunje Prema Shenoy made them and gave us sample. We too tried them once or twice and they came out good. Here are instant maida paattholis for our readers. You can enjoy them with your family and unexpected guests.
"Wishing all those who celebrate, a very Happy Gauri Ganesha Festival"
For the Batter:
Coconut Milk - 3 to 4 cups
Maida(Refined Flour) - 2 cups(Adjust according to need)
Sugar(Or jaggery powder) - 2 Tsp
Salt - A pinch
Turmeric leaves - 25-30
For the Coconut Jaggery Choorna(Filling):
Jaggery powder - 1/2 cup
Grated coconut - 1 1/2 cup
Cardamom powder - 1/2 Tsp
Method:
Keep a steamer on stove and allow water to boil.
Combine maida with coconut milk adding 2 Teaspoonful sugar/jaggery powder and salt, beat well till you get a smooth paste resembling dosa batter.
Wash and wipe the turmeric leaves and spread them on the kitchen work area or dining table with shiny side up.
Apply a Tablespoonful of the maida paste on each leaf and place 2 Teaspoonful jaggery choorna over them.
Fold the leaves and place them in a colander, taking care not to spill the mixture.
Steam with full flame for 15 minutes or till done.
Serve hot with fresh ghee.
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