Washed and wiped Jackfruit leaves, about 10 to 12.
Fold a single leaf like a cone , prick it with a “vhira kaddi’ ( the spine of coconut leaves) , so that it should hold the batter properly without any holes or openings. you should have soaked the vhiru in water to make them pliable. Now your cones are ready!
Ingredients for outer layer:-
- 1 cup raw rice,
- 3/4 cup thick beaten rice,
- 2 tbsp grated coconut,
- a pinch of salt,
- 1 handful of crushed jaggery.
Soak rice and beaten rice separately for at least 2 hours.
Grind them to a fine paste along with coconut, salt and jaggery . Add very little water . Batter should be like pattoli peet – a bit thick .
Ingredients for churna:-
- 1 cup grated coconut ,
- Crushed jaggery – just enough to sweeten it(Should not be watery)
- 1 tsp of elaichi powder.
Mix all these well.
Method for the cones :-
With a help of a teaspoon, smear the inside of the cones with the ground batter.
Fill it with the churna about a tbsp, depending upon the size of the leaf.
Again take a tsp of batter and seal it.
Keep it in a steel coffee cup, so that they can stand straight.
Keep all the cups neatly in a pedavan or cooker, steam cook for atleast 1/2 an hour.
One reply to “Chimanadde – pattolis in leaf cones”
Thanks, Usha… ❤