Goan Patolyo

Directions

• Boil the water. After boiling, add the rice flour and salt in parts and mix well with a spoon. After it absorbs all water, switch off the gas and let it cool. After cooling down a bit, take the dough on a plate and mix it well.
• Meanwhile, wash the turmeric leaves and pat them dry.
• Heat a kadai, add grated coconut, grated jaggery, crushed cardamom pods and salt. Stir for 2-3 minutes till grated coconut and jaggery gets mixed. Switch off the gas. Let it cool.
• Keep a container filled with 1 cup water handy to dip the fingers when they get sticky.
• Place the turmeric leaf on a plate. On the smooth inside part of the leaf, spread 2 tablespoon of rice flour dough. Whenever the fingers get sticky with dough, just dip them in water and spread the dough. This helps for spreading the dough smoothly. Leave some space near the edges of the leaf, this will help in sealing the patolyo.
• Over this spread 1 teaspoon of grated coconut and jaggery mixture. If leaves are too big, you may need to add more mixture. Do not add too much of coconut jaggery mixture as we will not be able to close and seal properly. Do not worry if the edges remain slightly open too. Our ultimate goal is to steam the dumplings.
• Close the patolyo by bringing the edges together, just like how we close a book when kept on a table. Apply slight pressure after closing it. You may also close it by vertically.
• If the patolyo are big, cut them in halves.
• Steam them in a steamer for 20 minutes. After cooling the steamer, take patolyo out of steamer.
• Take time to smell the divine fragrance of steaming turmeric leaves.
• Enjoy these patolyo steaming hot.