Haldi Panna Pathali

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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  • 1 cup ( 200 g / 8 oz ) - raw rice flour, preferably fresh
  • 1.5 to 1.75 cups - water
  • 1/2 tsp - ghee
  • 1/4 tsp - salt
  • 2 tsp - extra oil
  • 6 - turmeric leaves
  • For the filling :
  • 1 cup (100 g) - grated coconut
  • 1.25 cups - jaggery, melted and sieved
  • 2 pinches -cardamom powder

How to Make Haldi Panna Pathali

  • Boil water(1.5 to 1.75 cups, not more), in a thick bottomed vessel / saucepan. Add salt and ghee.
  • When water starts boiling, add rice flour and mix well. Rice flour should be well mixed with water. Stir continuously. Keep aside for 15 minutes.
  • Add 1 tsp oil to the rice dough and knead well. Divide into 5 lemon sized portions.
  • Wash turmeric leaves. Wipe well with a kitchen towel.
  • Take a turmeric leaf. Keep a lemon sized rice dough portion over it.
  • Keep another turmeric leaf, smeared with oil (with oiled portion facing down) on the dough. Press evenly.
  • Carefully remove the leaf on top. Now you will see a thin layer of rice dough.
  • Keep 2 tsps of coconut jaggery mixture in it, length wise along its centre.
  • Fold into semi-circle and seal the edges tightly .
  • Repeat this process for the remaining dough / filling.
  • Arrange these raw ela adas / pathali in a flat steel bowl and steam in a pressure cooker ( without weight), for 15 - 20 minutes, on a low to medium heat or till done.
  • You will notice a colour change in turmeric leaf. Serve hot.
  • Once the turmeric leaf is peeled, you will get a nice aroma of melted jaggery and turmeric.
  • Recipe Courtesy: Niya's World