Millet patholi / Patoli / Turmeric leaves sweet millet dumplings (siridhanya | siruthaniyam recipe)

Patholi is a steamed dumpling made with batter and sweet jaggery coconut filling inside. It is a classic popular konkani cuisine that is mostly prepared during festivals especially during Gauri Ganesha chaturthi. These dumplings are usually made with rice batter and are steamed in fresh turmeric leaves. Turmeric leaves have a distinct flavor with a lovely sweet aroma that adds an exquisite flavor to the dumplings. These leaves is what makes this dish special. In this recipe, I’ve used millets in place of rice to make it a wholesome healthy sweet, that doesn’t compromise on taste. I personally found the millet version more tastier than the rice version. Try these delicacies to get the authentic taste of konkani cuisine while relishing all the goodness of millets.

Millet patholi / Patoli / Turmeric leaves sweet millet dumplings (siridhanya | siruthaniyam recipe)

Servings

20 – 25

Prep time

soak time + 1 hour

Cooking time

15 – 20 mins

Difficulty level

Easy

Ingredients

  • Ingredients for millet batter :
  • Little millet (Samai, Saame) – 1 cup, soaked or millet of your choice

  • Millet poha ( Flattened Millet ) – ½ cup, soaked

  • Salt to taste

  • Water – Enough water to make smooth batter

  • Turmeric leaves ( in case of unavailability of turmeric leaves, banana leaves can also be used )


  • Ingredients for sweet filling :

  • Coconut – 1 ½ cup, grated

  • Jaggery – 1 cup, grated

  • Poppy seeds – 1 Tbsp

  • Cardamom powder – ¼ tsp

Directions

  • Soak 1 cup of any millet for 6 to 8 hours. Soak 1/2 cup of millet poha for about half an hour prior to making batter. Now blend in soaked millet and soaked poha in a mixer grinder to smooth batter consistency with the help of little water. Add salt to taste and keep aside.
  • To make the sweet filling, in a frying pan add 1 cup powdered jaggery and 1 1/2 cup grated coconut and saute in low heat until jaggery starts to melt. Now add 1 tbsp of poppy seeds and 1/4 tsp of cardamom powder and turn off the heat. Our filling is ready.
  • Now place the thoroughly washed turmeric leaves and spread a medium layer of millet batter. Line enough sweet filling in the middle of the batter layer and close the leaves sealing them on edges. Watch the video to know in detail.
  • Repeat the process for the remaining turmeric leaves.
  • Line and place all the prepared turmeric leaves in a steamer and steam for about 15 to 20 mins.
  • Serve the hot millet patholis and enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *