Swetha's Fusion

Panpathli / Patholi / Ela Ada

Wednesday, June 10, 2020

This is my 100th Post. I made a century. Yeah!
This is a big milestone for me and my blog.
I choose this special traditional sweet Panpathli for my 100th post.
Hope you enjoy it!

My mom used to make Panpathli (or PathoLi) during festivals like Ganesh Chaturthi and Naga Panchami. Also sometimes for breakfast... yep! you read it right, for breakfast. This is a South Canara (Mangalore/Udupi/Kundapura) area and Konkani dish. The recipe is similar to Modak. Traditionally it is made on Turmeric leaves, which gives a distinct aroma and taste. Since Turmeric leaves are not easily available, it can be made on Banana leaves or parchment paper. One more unique choice is to make Panpathli on Sugandhi (Ginger Lily) leaves which can be found in non-tropical region. The Ginger Lily plant/leaves resembles turmeric plant/leaves with similar aroma and the difference is that Ginger Lily has more of flowery fragrance to it.

The pictures below shows Panpathli made on Banana leaves. The original recipe call for soaking rice and grinding into a thick paste in a stone grinder. Since not everyone has access to a stone grinder, the recipe has evolved into using rice flour.

Making Panpathli for festivals is a family event at our home as this recipe calls for multiple stages and steps. Everyone has a role to play. Leaves are harvested from the backyard, cut, cleaned and wiped dry, preparing the dough and filling, then when putting all together, children get to help too ..by applying the dough over the leaves or placing the filling. Hope you too have a good time as a family preparing and eating Panpathli.

Ingredients:

2 cups - Rice flour
½ tsp - Salt
2 cups - Water
1 tsp - Ghee
2 cups - Fresh grated coconut
1½ cup - Jaggery - pounded to make into small pieces
1 tsp - Cardamom powder (Optional: additionally may add little bit of cinnamon and/or nutmeg powder too)
15 to 20: Turmeric or ginger-lily leaves, or Banana leaves 7" squares, or parchment paper 7"x7" or 7" dia (size may depend upon diameter of your steamer (or pressure cooker)

Preparing the dough:

Bring two cups of water to boil. I add 1 tsp of ghee and ½ salt to the water to enhance the flavor. Mix.
Reduce the flame and mix-in rice flour. Keep stirring with a spatula.
Turn of the flame, cover and let it sit for about 5 to 10 minutes.
Boil half a cup of water and keep it ready.
Transfer the dough on a wide plate/bowl so it is easy to knead.
Apply Ghee on your hand and knead to form soft dough. Mind it is hot.
If it feels dry (crumbles) add bit of hot water and knead. If it is too watery, add bit more rice flour. May add bit more ghee.
Cover with wet towel or paper towel and keep it aside.

Preparing the leaves:

Wash leaves careful not to rip them. Cut the Turmeric leaves to about 6 to 8 inches in length or else it will be hard to place them in the steam cooker.
Cut the stem-edge off if need, especially if it is thick.
If using banana leaves, may immerse them in warm water for 10 to 15 mins to make it tender so it is easy to work with and fold over.
Dab and wipe leaves dry. keep aside

Preparing the filling:

Heat a pan or kadai. Add Jaggery to it. As the Jaggery melts and starts to boil, mix the grated coconut. Stir until it is evenly mixed. NOTE: no need to make jaggery 'Pakka' | one thread consistency.
Cook until all the liquid is absorbed
Stir in the cardamom powder.
Turn off the flame and keep it aside.

Preparing Panpathli:

Add water to the steamer (Atte/Idli Pathre) or idli maker. NOTE: May use pressure cooker WITHOUT placing the weight. (just like making idli). Traditional idli maker will have a metal plate to separate the steaming water from the food material. If you are using a pressure cooker, take only the bottom tier of idle stand with the rod in the center to place the Panpathli over it to be steam-cooked.
Take a big lemon-size amount of rice flour dough and spread it evenly on the leaf.
Spoon the filling on the center of the leaves -over the spread dough.

Gently fold the leaf with the filling going lengthwise in the center.
Gently press the edges to seal the filling.
Bring the water to boil in the steamer.
Place the Panpathli on the steamer plate and cook over medium flame for about 15 to 20 minutes... or until done.

Serve warm with the leaves on or removed. I usually leave the leaves as it is easy to handle and also re-steam to warm-up the left over for evening snack or next day.