Ponsa patholi a dish prepared from ripe jackfruit bulbs is a healthy preparation as it is steamed. We usually use banana leaf for preparing this dish but you can also use turmeric leaf also. The taste and flavour of the patholi prepared varies on the type of leaf used in its preparation. Some recipes also prepare this patholi as you prepared sandhan. They will pour the batter as such into a container whose sides have been greased with oil. After steaming cut into pieces and serve.
Ponsa patholi stays a bit longer under refrigeration.
The left over patholi’s can be sliced roasted on a tawa and served.
Ingredients
You need
- 8 to 10 numbers Deseeded sweet ripe jackfruit
- 1 cup raw rice
- 1/4th cup par boiled rice
- 1 cup coconut scrapings
- 1 cup grated jaggery
- A pinch of salt
- 5 to 6 numbers cardamom
- Water as required
Method
Soak the rice for 5 to 6 hours
Wash and wipe the banana leaf and keep aside.
Grind the rice along with jackfruit, coconut scrapings, jaggaery, and a pinch of salt to a very coarse and thick consistency batter. Add cardamom powder and mix well.
Now spread the batter length wise on the leaves. Spread the batter in such a way that you do not break the mid rib of the leaf when you fold it.
Fold the banana leaf length wise and press gently. See that the batter does not come out from the sides while pressing.
Repeat with rest of the batter.
Heat steamer/ idili maker with water. Once the water starts boiling reduce the flame. Arrange the prepared patholis on the perforated plate inside the steamer as you stack pan patholi.
Close the lid of the steamer and cook for 30 to 45 minutes.
Your Ponsa patholi is ready to be served.
Serve warm or at room temperature.
These patholi’s can be stored in refrigerator for 2 to 3 days as well and can be had preparing Ponsa patholi bhajjili.
Tips
- If you do not want the batter to become too much watery while making ponsa patholi
Chances of batter becoming watery while making ponsa patholi are not scarce since jackfruit and coconut add to the watery content. But there are ways to avoid that. You can prepare the batter as follows:
Grind jackfruit, coconut and grated jaggery together to a smooth paste. Then add the soaked rice and grind to a coarse consistency adding water only if it is required.
Use good quality jaggery or else you have to go through the procedure of removing impurities. If you are using jaggery solution use this for grinding.
If you still find water is more for your batter add roasted Bombay rava. Keep for sometime after mixing. This for the rava to soak excess water. Then prepare the ponsa pathoil.
If you feel the batter is too thick then add water to loosen it.
- You can add ghee roasted coconut chips to the batter to increasing the taste of the patholi’s.
- Taste the batter and see for sweetness. Accordingly adjust the amount of jaggery to be added. Remember that after steaming the sweetness reduces, so adjust the amount of jaggery as per your taste level.
- You can make ponsa patholi with chakka varatti also instead of ripe jackfruit as such. In this case you need to add less amount of jaggery to the patholi batter.
- You can use any variety of jackfruit that is ‘varikka chakka’ (the variety with firm flesh) or the ‘koozha chakka’ (the flesh will have a slimy texture and it will be more fibrous). If you are using ‘varikka chakka’ then grind it. If you are using ‘koozha chakka’ you need not have to grind just smash it nicely with your hands after grinding the rest of the ingredients.
