A very Happy Navratri friend$$$$. On the occassion of Ghatasthapana I’m posting a simple sweet dumpling recipe that’s offered as naivedyam too.
Patholi, when the word is mentioned the first thing that comes to our mind are rice dumplings with sweet coconut filling inside, steamed in turmeric leaves. A favourite in Konkani, Maharashtrian and Goan cuisine, it is also offered as naivedyam. It is my favourite too. There is a lesser known version of patholi which I feel is lesser known but is equally delicious and healthy and yes is offered as naivedyam too during Navratri and that is mature cucumber patholis/ kakdichi patholi. I thought of posting this version first as mature cucumber as well as turmeric leaves are in season.
- 1 cup grated cucumber(after water content has been squeezed out)
- 2 cups basmati rice flour/ modak peeth
- Approximately 1 1/2 cups hot water inclusive of the squeezed out cucumber water
- 1/2 cup freshly scraped coconut( use only the white portion)
- Approximately 1 cup grated jaggery OR depending upon the sweetness of jaggery OR as per individual sweetness required
- 1 tbsp ghee
- 1/4th tsp cardamom powder
- 1/8 tsp nutmeg powder
- Salt to taste
- Turmeric leaves as required, rinsed and wiped clean with a cloth
- Ghee to spread while serving the patholis and also to grease the turmeric leaves
MET HOD :
- Rinse the cucumber well, peel the skin, cut it into half horizontally and grate it along the sides without including the seedy part.A few seeds here and there is fine.Dispose the seedy part. Squeeze out the water from the cucumber and keep it aside to use it later.
- Heat 1 tbsp ghee in a nonstick/ ceramic pan, add grated cucumber, fresh coconut,jaggery, salt, the mix will liquify and the cucumber will also get cooked.Stir well, add rice flour, water inclusive of cucumber water, stir well taking care that there are no lumps. Once the jaggery mixes well with the rice flour mix it will thicken. Now add cardamom powder, nutmeg powder and mix well. Switch off the flame and with a flat spatula mix well taking care that there are no lumps.The rice flour, cucumber, jaggery, coconut should be gelled into an even mix. There should be no lumps, so mix well. Once it warms a little, knead the mix well.
- Grease a turmeric leaf, take a portion of the dough and flatten it on one half of the leaf. Using a pizza cutter or knife give a clean finish to the edges by gently cutting off the excess dough towards the sides. Fold the other half of the turmeric leaf on the flattened dough and gently press it so that the impression of the leaf transfers on the dough. Repeat the same with the rest of the dough.
- Steam cook the patholis in a steamer for 15 minutes OR till a toothpick when inserted comes out clean.
- Once done, serve it hot topped with a generous amount of ghee.
- The quantity of water to be added is approximate depending on the water released by the cucumber and jaggery while cooking.
- Modak flour/ Basmati rice flour is easily available these days, it gives a very nice aroma to the patholi. Also it gets steamed/ cooked properly. Use fresh modak flour.
Variation to the recipe :
- A few days back I had posted Kakdi cha Dhondas/ cake using idli rawa. The same half cooked mix can be steamed to prepare patholi following the procedure mentioned above.