PATODE/ SHINGOLI
Ingredients
1 coconut scrapped.
200 gms jaggery.
3elaichi grounded.
500 gms rice flour
haldi leaves.
pinch of salt.
3 cup boiling water.
Method
For the filling.
heat a frying pan add the jaggery when it starts melting make the flame medium & keep stirring when it is fully melted add the scraped coconut & elaichi powder keep stirring till it get thick & sticky .
For the outer cover
add the rice flour in 3 cups of boiling water & keep stirring till all the water is absorbed let it cool
make the Doug smooth & thick then make small balls apply a litlle oil on the haldi leaf then pat the dough ball with your hand on clean washed haldi leaf as shown in the pic in the center & fold the leaf press the edges so that the filling does not slip out tie the leaf with a thread & place it in a steamer or idli cooker steam it for 10 mins your PATODES/SHINGOLIS are ready .
1 coconut scrapped.
200 gms jaggery.
3elaichi grounded.
500 gms rice flour
haldi leaves.
pinch of salt.
3 cup boiling water.
Method
For the filling.
heat a frying pan add the jaggery when it starts melting make the flame medium & keep stirring when it is fully melted add the scraped coconut & elaichi powder keep stirring till it get thick & sticky .
For the outer cover
add the rice flour in 3 cups of boiling water & keep stirring till all the water is absorbed let it cool
make the Doug smooth & thick then make small balls apply a litlle oil on the haldi leaf then pat the dough ball with your hand on clean washed haldi leaf as shown in the pic in the center & fold the leaf press the edges so that the filling does not slip out tie the leaf with a thread & place it in a steamer or idli cooker steam it for 10 mins your PATODES/SHINGOLIS are ready .
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