Pan patholi (Elayada and Oottada) is a sweet dish usually prepared in Konkani homes. It is a healthy dish since it is prepared by steaming. This dish was adopted by Konkani’s from Keralaite’s upon migration to Kerala. ‘Elayada’ is given as a prasada during Ganapathi ‘Homa’ in Kerala temples. Keralaite’s usually use banana leaves for the preparation of the dish. Instead of banana leaves turmeric leaves can also be used in the preparation of elayada. The Patholi prepared out of banana leaf and turmeric leaf are different in flavour, aroma and taste. We Konkani’s usually prepare and serve pan patholi to newly wedded bride’s coming to their homes during ‘Choodi Poojan’ in the month of ‘Sravana’.
‘Elayada’ is the steamed preparation of patholi and ‘oottada’ (‘Bhajilli Patholi’ in Konkani) is the roasted preparation. Both the patholi’s have different taste and flavour. But my personal opinion is that roasted one is tastier than the steamed one. ‘Oottada’ can be prepared using rice flour, maida and some recipes even suggest using wheat flour for health reasons. But rice flour is tastier and I have used rice flour in the preparation of both elayada and oottada. The traditional way of preparing pan patholi is by using par boiled rice. First the rice is soaked for 5 to 6 hours and then ground to a coarse paste. The consistency of the batter should be slightly loose than the chapatti dough. The rest of the procedure is the same as that in the preparation of pan patholi with rice flour.
You can use rice flour which you get in market the usual one which is used in the preparation of Iddiyappam is a much better option. Use roasted rice flour. When using roasted rice flour add 1 or 2 spoons of ghee to one cup of roasted rice flour. I have added coconut oil in my recipe. But ghee has more taste and aroma than coconut oil.l
I have also mentioned about the variations in the preparation of ‘Choon’ or the stuffing you keep for the preparation of pan patholi.
The cuisine is a favourite of kids and can be prepared as a 4’0 clock dish too.
Ingredients
- 1 cup Roasted rice flour (I have used idiyappam flour available in the market)
- ½ cup coconut scrapings
- ¼ th cup grated jaggery (use impurity free)
- 8 to 10 numbers Cardamom/elaichi (Powder and use)
- Hot water as required for kneading the dough
- 1 to 2 tbspn ghee
- 1 tspn coconut oil
- A pinch of salt
Banana leaves as required
Method
Preparation of ‘Elayada’
Wash wipe and cut the banana leaves and keep aside.
Mix coconut, jaggery and elaichi and keep aside. This mixture is called ‘Choon’. This is the stuffing.
Take the rice flour in a wide mouth mixing bowl. Add 1 tspn coconut oil and a pinch of salt. Mix well. Now add hot water little by little to make a thick batter. See that the batter does not become runny. The batter should not be neither thick nor thin. Keep the batter for one hour.
Now spread the batter end to end on to the banana leaf (Photo A). Spread it in such a way that you do not break the midrib of the leaf when you fold it. Before spreading the batter apply ghee to your fingers (You can even apply coconut oil but ghee will give your dish a better aroma and flavour).
Take a small amount of ‘choon’ (Photo B) (say about 1 to 2 tspn) and place on one side of the batter (Photo C) that is spread on the banana leaf. Fold with the other side of the leaf and press gently. See that the ‘choon’ does not come out from the sides while pressing. Repeat with rest of the batter and ‘choon’.
Heat a steamer /idili maker with water. Once the water starts boiling reduce the flame. Arrange the prepared patholi’s on the perforated plate inside the steamer. It is better to keep the patholi’s vertically since the batter might flow off from the sides if you stack it horizontally.
Close the lid of the steamer and cook for 15 to 20 minutes.
Your Pan patholi (Elayada) is ready to be served.
Serve warm or at room temperature.
Preparation of ‘Oottada’
The method is same as above but instead of steaming you dry roast the patholi’s along with the banana leaf on it. This will only make it a bit crispy than the ‘Elayada’ but will be tastier than it.
Your Pan patholi (Oottada) is ready to be served.
Now there are variations in the preparation of ‘Choon’ for the pan patholi. They are as follows
- Coconut, jaggery, cardamom, ripe jackfruit cut into pieces
- Coconut, jaggery, cardamom, ripe Nendran Banana (Kerala variety banana) cut into small pieces
- Coconut, jaggery, cardamom, rice flakes (Phova). In this case the mount of coconut can be reduced as you are using phova in the preparation.
Tips
Use good quality jaggery
If you are using the jaggery with impurities remove the impurities by melting the jaggery in little water and then sieving the solution. Then add coconut to the solution and lightly roast this till most of the water evaporates. Then add cardamom powder, jackfruit pieces or banana pieces.
If you do not want the ‘Choon’ to be roasted then use this excess water for making the batter.
Always best to use good quality impurity free jaggery.
