Pattholi

Ingredients:
15 turmeric leaves
   
For the batter:
      1.5 cups dosa rice
      1 cup grated coconut
      1 tbsp jaggery
      1 tsp Salt
      1 cup puffed paddy (laayi) or Beaten rice (poha)
 For the stuffing:
      1 cup grated jaggery
      1/4 cup water
      2 cups grated coconut
      1 cup powdered puffed paddy (laayi pitto) -optional

Method:

• Soak  dosa rice for an hour. Grind it with grated coconut, jaggery, salt and puffed paddy (laayi) or beaten rice (poha).  Do not add much water. The paste must be very thick.
• Heat jaggery and water in a saucepan. Continue to boil for 10 mins. Remove from heat. Allo to cool.
• Add grated coconut and powdered puffed paddy (laaye pitto) to the jaggery syrup. Mix well. 
• Wash and pat dry turmeric leaves.
• Spread 2 tbsp of rice mixture vertically on the leaves. Place 1 tsbp jaggery mixture along the centre. Repeat this with all the leaves
• Fold the leaves vertically and steam it for about 15 mins