Fhaterphodi Pannachyo Patholyo
Introduction
Patholyo is a unique, soft, and aromatic steamed sweet made by spreading rice paste over leaves. This healthy dessert is popularly eaten during monsoons along with tea. The leaves used in this recipe belong to a tree that grows only onor between rocks and is called “Fhatherfhodo” and the leaves are called “Fhaterphodhi Panna”.These leaves look similar to those of the Banyan tree. It is a seasonal tree and it is found in areas of the forest where there are only rocks.
Additional Information
Fhaterphodhi Pannacho Pathalyo is prepared during a religious occasion called“Sala Amas”.It is also a medicinal plant since the juice of its root helps control kidney stone problems.
Similarly,patholyoare madeon different religious occasions in different villagesusing leaves likekesri pan (leaves), haldi pan, mauli pan, and kelli pan.
- Serves: People
- Prep Time:
- Cooking:
- Difficulties: easy
Ingredients
For Cooking
- Fhaterphodi panna (leaves) - 20
- Ukde tandul (parboil rice) – 1 Atiyo (1 kg)
- Nall (Coconut) -2
- God (Jaggery)– 2 handfuls
- Nalla cottyo (Coconut shell) - 5
- Kelli panna (Banana leaves) - 2
- Udok (Water)- 6 pot
For Dressing
Nutritional Information
Procedure
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Soak Ukdetandulfor at least 12 hours
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Wash the rice and grind it with traditional Ragdo to make dry flour
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Then make a Chunn using jaggery and grated coconut and mix it well
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Wash the leaves
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Take the rice batter and apply it by hand on fhaterphodi leaves
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After applying, stuff the Chunn over the leaf. Fold the leaf in half to enclose the chunn
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In a pot,place the coconut shell with banana leavesand keep Patholyo in the pot to boil
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Ittakes 10 minutes to boil and the color of leaves changes to brown when cooked
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The Patholyo is ready to be served
