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mangalorean style ponsache patholi, arashina yele kadubu, steamed jackfruit cakes, turmeric leaves
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5 from 3 votes

Mangalorean Ponsa Patholi | Jackfruit Patoli | Steamed Cakes

Mangalorean-style Ponsa Patholis are super delicious and aromatic steamed cakes or dumplings where the rice batter is filled with coconut & jaggery mixture along with jackfruit and steamed in turmeric leaves.
The unique aroma of this dish comes from steaming patholis in turmeric leaves (haldi patra or arashina yele). You should definitely try this recipe during the monsoon festival season.
Prep Time20 minutes
Cook Time15 minutes
Soaking time1 hour
Total Time1 hour 35 minutes
Course: Desserts, snacks
Cuisine: karkala, Mangalore, Odisha, Udupi
Diet: Vegetarian
Servings: 16 patholi
Calories: 126kcal
Author: Kushi

Ingredients

For the Outer Layer

  • 1 cup Rice raw (uncooked)
  • ½ cup Coconut , grated
  • ¼ cup Puffed rice (Popped rice/Murmura/layi) or Flattened rice (poha) – optional. Adding poha/layi will make the outer layer soft.
  • ½ teaspoon Salt (adjust to taste)
  • ¼ cup Water (an additional 1 or 2 tablespoon may be added if required)

For the Filling

  • 1 tablespoon Butter or Ghee
  • 1 cup Jackfruit , chopped into small pieces
  • ¾ cup Jaggery
  • 1 cup Coconut , grated
  • ½ teaspoon Cardamom powder
  • 16 medium Turmeric leaves (check tips for substitute)

Instructions

How To Make Mangalorean Jackfruit Patoli?

    STEP 1 (Prepare Batter For The Outer Layer Of Patholi )

    • Wash & soak rice in water for 1 hr and then drain.
      1 cup Rice
    • In a mixer, add coconut, poha (or popped rice), salt, soaked & drained rice (from above), and ¼ cup water to make a medium-thick and smooth paste. Check out the video for the correct consistency of the patholi batter.
      ½ cup Coconut, ¼ cup Puffed rice, ½ teaspoon Salt, ¼ cup Water

    STEP 2 (Prepare The Filling While The Rice Is Soaked)

    • Heat butter or ghee in a pan. Add the chopped jackfruit and saute until it becomes soft. Cooking time varies from about 3 to 5 minutes. Switch off the flame.
      1 tablespoon Butter, 1 cup Jackfruit
    • To this, add jaggery, coconut, and cardamom powder and mix. Adjust the amount of grated coconut depending on the moisture content in the jaggery.
      ¾ cup Jaggery, 1 cup Coconut, ½ teaspoon Cardamom powder
    • The filling is ready.

    STEP 3 (Steaming Halasina Hannina Kadubu Or Ponasache Patholi) – This is same as Traditional Patholi.

    • Wash the turmeric leaves and wipe out any excess water.
      16 medium Turmeric leaves
    • You may have to trim ends or cut each leaf into halves depending on the size of the steamer and the leaves.
    • Make your steamer ready: Depending on the steamer or cooker you are going to use, add water to it. Cover the steamer, and bring it to a rolling boil.
    • Now spread the batter (prepared in Step 1) about 1 or 2 tablespoon on each turmeric leaf. Thick or thin is an individual choice. We love when the outer layer is on the thinner side. See my ponsa Patoli video to know how I spread the patoli batter.
    • Add the filling (prepared in Step 2) along the length of the leaf and fold one side over.
    • Place these in the steamer and steam for 12 to 14 minutes or until done.
    • Let it cool so that patholis separate easily from the leaves.
    • If there are any leftovers, you can store them at room temperature in an airtight container for a day or in a refrigerator for 4 to 5 days.

    Notes

    • If you cannot find turmeric leaves, use banana leaves, corn husk, leaves from the frangipani (Champa/Kudchampe) tree, or even parchment paper with dry turmeric (whole root, not powder) to give a traditional taste.
    • Adjust the sweetness in the filling to taste.
    • Let the patholis cool for 10 mins before peeling off the turmeric leaves. This ensures you can peel off the leaves cleanly and not break the outer covering.
    • For more tips, you can check my traditional patholi recipe.

    Nutrition

    Calories: 126kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.4mg