PathoLi (Konkani Style dumpling with sweet coconut filling )

PathoLi, Konkani Style dumpling with sweet coconut filling
Coconut is the Mother Goddess of all Konkani cuisine. There would not be Konkani cuisine without Coconut. So when I read that Jihva event for month of Jan is on Coconut, I immediately decided to participate.

PathoLi is the Queen of Konkani cuisine, while Pathrode is the King, and offcourse Dalitoy is our Kuladeva. These three are a must for the Ganesh Chaturthi and other festivals where the food is the center of attraction.



I had been on a 3 day-2 night vacation to Las Vegas. 'Everything that happens in Vegas stays in Vegas', so I don't want to brag a lot about it. But I have to say the lunch buffet at 'The Rio' was awesome. Theres a whole of items on the menu to try from. They have Chinese, Mexican, Japanese, American, Italian cuisines to choose from. And the desserts are just great.
For the die hard fans of Indian cuisine, theres 'Tamba' right on The strip, located opposite to Bellagio & Monte Carlo, in the Hawaiian Marketplace. The buffet here is awesome, with authentic Indian taste, but beware they are hot and spicy, unlike the Indian restaurants in LA where everything is bland and sweet.

I just came back from Vegas, and was in the holiday mood, that means eating out and no cooking at home. This went on for few days but until I saw banana leaves in the local Mexican Supermarket. I thought of making the famous Konkani style dumplings.

PathoLi is a savory dumpling with sweet coconut filling inside a thin rice batter coating. It is made by steaming the dumpling by spreading inside a turmeric leaf. The sweet aroma of the turmeric leaf is absorbed into the PathoLi giving it a great flavor. I am not able to find the turmeric leaves in LA, so I decide to make it with the banana leaves. This one lacks the turmeric aroma, but was good enough to satisfy my husband's cravings for PathoLi.

for the outer covering
1 cup white rice
1 fistful poha
1 tbsp coconut
little salt

for the filling
1 cup shredded coconut
1/2 cup jaggery powder
3 pods of cardamom

Clean and dry the banana or the turmeric leaves.
If you are using banana leaves, Cut the banana leaves into strips of 3 inches. The leaves are very brittle and tear easily. To make it pliable, so that we can use it as a wrap, run the strips of leaves over the gas flame, or electric burner. The leaves become soft and pliable.

Soak the rice in water for 2 hrs. Grind together rice with coconut, soaked poha into a very smooth paste. Add little salt, lesser than what you would normally. Keep the batter as thick as dosa batter.

For the filling, mix coconut, jaggery and cardamom. This is called 'churna' in Konkani, also Kannada.

To spread the PathoLi, Spread a tbsp of batter on a strip of leaf.


Place a tbsp full of filling along the center.


Repeat this with all the leaves, until you are done with all.


Fold the leaves along the center.


Steam Cook the PathoLi for about 15 minutes


Let them rest for 10 minutes, before you peel off the leaves and serve.


You may serve the PathoLi with ghee on top, only if desired. Its good on its own too.

I got to end the Year 2006 with a yummy PathoLi. Got a few more to Start the 2007 too. Wish you all a Happy & Prosperous New Year.