Chimanadde – pattolis in leaf cones

This is a forgotten method  of making pattolis, I think whenever turmeric leaves were out of season, and as jackfruit leaves were available always, our older generation women used to do this way of pattolis.And they called it “Chimnadde”.  This is my mother-in-law’s recipe.
Requirements:-

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. 1 cup raw rice,
  2. 3/4 cup thick beaten rice,
  3. 2 tbsp grated coconut,
  4. a pinch of salt,
  5. 1 handful of crushed jaggery.

Method :-
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. 1   cup grated coconut ,
  2. Crushed jaggery – just enough to sweeten it(Should not be watery)
  3. 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.

Remove from the steamer, or cooker or pedavan, remove the leaf cone,
Have it steaming hot with fresh homemade ghee or honey. Heavenly!!!!!

One reply to “Chimanadde – pattolis in leaf cones

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