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By 23:33:00 , ,

 (Manglorian sweet rice dumpling-Patholi)

Every mom/grandma loves to discover and cook their kids/grandkids favorite dishes. These dishes are collected over many years. As the years pass many of the dishes fall off this chart and many new ones are included. We discover these favorites as we see our kids happy eating a dish.

This dish is my first daughter’s (3 years old) favorite breakfast. This is a rare dish to find in Bengaluru. However, is a signature breakfast in my native (Udupi).

Preparation time: 20 mins
Cooking time: 15 mins
Serves: 4 (20 dumplings)


White Rice flour 4 cups (Approx 400 grams)
Grated Coconut 2 cups
Grated Jaggery 1 cup
(What is Jaggery?
A pinch of Cardamom powder        
Salt for taste.
India’s Coral tree leaf/pongare leaf: 20 numbers.


  1. In a bowl mix rice flour with salt (as needed) and water to form a soft dough. How much water? Just enough water to convert flour to dough. Should be soft enough to spread it on a leaf. You can achieve this by incrementally using water in small quantities while mixing the flour.
  2. In a plate, mix grated Coconut and Jaggery.
  3. Wash all leafs with water and wipe them with a dry cloth.
  4. Take enough dough to make a thin (2 millimetre) layer on the leaf. Use your fingers to pat the dough into the leaf. If dough sticks to your fingers and you are not able to spread the dough: try wetting your fingers in water and then pat the dough on the leaf.
  5. Spread coconut and jaggery mixture on the dough.
  6. Fold the leaf into half. This will result in one dumpling.
  7. Make many such dumplings.
  8. Steam all the dumplings for 15 to 20 mins.
Best served warm.
Make sure to peel the leaf before eating.


If Indian coral tree leaves are not available, you can use turmeric leaves or banana leaves.
Cooking using turmeric leaves gives the patholi a nice aroma.
Do try this recipe for your children. They’ll love it.

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