Wash the turmeric leaves and wipe out any excess water.
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 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. (Check the video for more details)
Add the filling 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 for 10 minutes so 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 a refrigerator for 4 to 5 days.