Name: Panjalda ireda adde (sweet rice dumplings in turmeric leaves) recipe by Flours Frostings at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 5
Ingredients: 2 cups rice (raw or ponni or boiled); Pinch of salt; Some water to grind; 1 cup grated coconut; 1/2 cup to 3/4 cup jaggery; Pinch of cardamom powder; 10 to 15 turmeric leaves

ABOUT Panjalda ireda adde (sweet rice dumplings in turmeric leaves) RECIPE

This sweet dish is traditionally made in coastal karnataka and parts of Goa.It is called patholi in konkani, Arasina ille kadubu in kannada and panjalda ireda adde in Tulu. A rice batter is spread on fresh turmeric leaves, filled with a sweet coconut and jaggery filling and then steamed to perfection. Not only is it delicious, but also the unique aroma of the turmeric leaves. It is especially made during nag panchami.

Ingredients Serving: 5

2 cups rice (raw or ponni or boiled)
Pinch of salt
Some water to grind
1 cup grated coconut
1/2 cup to 3/4 cup jaggery
Pinch of cardamom powder
10 to 15 turmeric leaves

Instructions

Wash and soak the rice in enough water for 4 to 5 hours
Grind the soaked rice and salt to a smooth thick paste using some water. You may need about 1/4 cup. Paste should be thick and sticky
To prepare filling, mix the coconut, sugar and cardamom powder well.
Wash the turmeric leaves well.
Spread the rice dough over the shiny surface of each leaf. Leave a gap of about an inch on all sides. The thickness of dough should be about 1/4 inch
Spread about 2 tablespoons of the coconut filling on top of the spread dough. Do not spread to the edge of the dough. Keep it free
Fold the leaf either from stalk to tip (triangular) or horizontally along the main vein to make longer dumplings
Heat water in a steamer or idli maker. Spread a little ghee over steamer plate and Place the dumplings
Steam for 12 to 15 minutes
Peel the leaf off and enjoy warm or cold!

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