1. Place a slice of bread ( side crusts removed ) on a flat surface. 
2. Spray or brush water over the bread.
3. Flatten the bread by pressing with your palm or with help of a rolling pin.
4. Place a teaspoon of stuffing on one-half side of the bread.
5. Fold over the bread and press the edges to seal

6. Brush oil or butter over the bread pockets
7. Cook the bread pockets in preheated oven or airfryer and toast for about 5-7 minutes, then turn them over and toast for another 3-5 minutes. [ May be toasted on a flat pan on medium-low heat as well ]
8. Server hot with mint chutney and tomato ketchup.

• 1 - Big Potato
• 1 - Chayote [ Seeme badanekaayi ]
• 1 - Long Carrot
• 1 - Medium size Onion
• 1 cup - String Beans 
• 1 cup - Green Peas fresh (or dried peas- soak overnight and pressure cook with salt)
• Salt - as per taste
• 1 tbsp - oil
• ½ tsp - mustard seeds
• pinch - Asafoetida / Hing
• 10 - curry leaves

• ½ cup - grated coconut
• 1 tbsp - fried Split Chickpeas/ Hurigadale/ Roasted Channa dal
• 1 small - onion -cut
• 1 inch - ginger chopped
• 4 - 5 - Green chillies
• 1 tsp - Poppy seeds
• 1 handful - Fresh coriander/cilantro leaves, 
•  Optional: Cashew( 4 to 5), cloves (3), cinnamon (1") 

1. Wash all the Veggies. 
2. Peel the skin off of Potato, Carrot and Chayote. Cut them into small cubes
3. Cut Onions into big chunks to be cooked along with veggies 
4. Cut string-beans into 1 cm long pieces.
5. Shell green peas and keep aside. If using dried peas, you need to soak it for at-least 8 hours and cook. I usually cook them separately in pressure-cooker with salt. 
6. In a sauce pan, add all the veggies, 2 to 3 cups of water and salt. Cook on medium flame. I first add potato, carrot and Chayote as it takes longer to cook, then after a while I add onion, beans and peas.

7. Meanwhile, with sufficient water, grind all the Masala ingredients to a smooth paste.
8. Once the veggies are half cooked, add the ground Masala, mix and cook further on low-medium flame.

9. Once veggies are cooked, turn off the flame
10. Seasoning: Heat oil in a small seasoning pan, when oil is hot, add mustard seeds. As the mustard seeds start to sputter, add Asafoetida and curry leaves. Pour the seasoning over the Sagu.
11. Serve hot Sagu with Poori, dosa, chapathi or rice. 

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.

• 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)

1. Bring two cups of water to boil. I add 1 tsp of ghee and ½ salt to the water to enhance the flavor. Mix.
2. Reduce the flame and mix-in rice flour. Keep stirring with a spatula. 
3. Turn of the flame, cover and let it sit for about 5 to 10 minutes.
4. Boil half a cup of water and keep it ready. 
5. Transfer the dough on a wide plate/bowl so it is easy to knead. 
6. Apply Ghee on your hand and knead to form soft dough. Mind it is hot.
7. 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.
8. Cover with wet towel or paper towel and keep it aside.

1. 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.
2. Cut the stem-edge off if need, especially if it is thick.
3. 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.
4. Dab and wipe leaves dry. keep aside

1. 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.
2. Cook until all the liquid is absorbed 
3. Stir in the cardamom powder.
4. Turn off the flame and keep it aside. 

1. 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. 
2. Take a big lemon-size amount of  rice flour dough and spread it evenly on the leaf.
3. Spoon the filling on the center of the leaves -over the spread dough. 

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

8. 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.  

There is nice story behind the Maddur Vade and its name. in April 1917 that its famous vade first appeared in Vegetarian Tiffin Room (VTR) in Maddur’s only railway station. Ramchandra Budhya (originally from Kundapura) who used to run VTR, clearly a born entrepreneur, used to entice the passengers to buy his idlis and vades. As the legend has it that on a particularly busy day as he was running late, he just mixed up some ingredients and instead of making them in the shape of pakoras, which would take longer to cook, he flattened the mixture into discs and fried them. The result was a new snack that became popular as Maddur vade. VTR at Maddur railway station, where the Maddur vade was first sold, shut down in 2017, but one may still enjoy the famous vade at Maddur Tiffanys, which is located on Highway-17 - outskirts of Maddur. -For full story read 'Memories are made of Maddur vada' - By Jayanthi Madhukar

• 1½ cup - Rice floor
• ½ cup -  Fine Sooji Rava / Semolina
• ½ cup - Maida / All purpose floor
• 1 big - Onion, finely chopped 
• 2 tsp - red chili powder
• 1 tsp - Cumin/ jeera seeds
• 2-4 - Green chilies, finely chopped
• 8-10 - Curry leaves, chopped
• ½ cup - Fresh Coriander leaves, finely chopped
• ¼ cup - Cashew nuts, chopped (optional)
• 2 tbsp - oil, ghee and/or butter for mixing 
• Salt as per taste.
• Oil for frying

1. In a wide fry pan, dry roast Maida slightly on medium flame.  Transfer it to a mixing bowl.
2. To the mixing bowl, add rice floor, sooji rava, cumin seeds, red chili powder, chopped onion, green chilies, curry leaves, coriander leaves, cashew nuts and salt. Mix it.
3. Heat 2 tbsp of oil, (I use 1 tsp of ghee and around 3 tsp of butter) and pour hot oil over the mixture. Mix it well with a spoon.
4. When it is cold enough to handle use your hand to mix. There should be enough oil that, if you press the mixture with your palm it should hold it for few seconds.

5. Add little water and start mixing. Keep adding water little by little as you need while kneading the dough to a chapati/roti dough consistence, not too hard nor too soft.
6. Meanwhile, put the oil on medium flame for deep frying.
7. Take a small portion of the dough and form it into lemon size ball. Repeat the same with rest of the dough.
8. Apply bit of oil on your palm or on a parchment paper or thick plastic paper and press the dough  flat, about 3 - 4 inches in diameter.  I first flatten the dough slightly with my palm, place it on the parchment paper, place another parchment paper or folder over and use a rolling-pin to flatten it. Use a cup which has over 3 inches diameter to cut into nice even circle patty.

9. Once the oil is hot enough (a small portion of the dough dropped into the hot oil should gradually bubble and float to the top), gently slide the pressed dough into the oil. You may fry few of them together depending on the size of the fry pan.
10. With a skimmer ladle, turn the Maddur vade over to cook on both side. Fry until vade is golden brown in color. Remove from the oil and place them on paper towel to absorb excess oil.

11. Repeat the step with rest of the dough.
12. Serve Maddur vade with coconut or groundnut or chickpeas chutney. 

NOTE: 

• If you are making a bigger batch of Maddur vadas. In Step-5, mix water only with small portion of the mixture. Do not mix all the dough in one go as the onion and coriander will release water and the dough will become soft, which in turn will not result in same texture we are looking for.
• Do not reheat the Maddur vade, especially in microwave. Room temperature vade should be fine to to eat.
• If you really need to pack them for journey or storing, wait until it cools down to room temperature or else the vade will become soggy. Good to warp in banana leaf.
• Do not refrigerate, won't retain the same flavor and texture. Consume within a day or two.