Step 1

In a large mixing bowl, take rice flour, pinch of salt and add lukewarm water slowly. Using a large spoon, mix the flour with water till the dough is formed. Keep it covered.

Step 2

Put a small pan on low flame and add coconut and Jaggery with a pinch of salt in it. Once the jaggery starts melting, add sesame seeds init along with puffed or popped rice, and cardamom powder. Mix everything well and turn off the gas.

Step 3

Once the mixture is cooled, make 5 portions of the coconut mixture.

Step 4

Take one washed turmeric leaf and spread it on a flat surface. Place some rice flour dough on it. Spread evenly on the whole leaf with a wet hand. Using wet hand helps rice dough not to stick on palms and ease the spreading of it. Make a thin layer of dough as much possible.

Step 5

Now, place one portion of the coconut mixture on the leaf and spread evenly leaving out the border of the leaf. Once the mixture is spread fold the leaf one end to another to make a pocket. The border should be tightly packed as while steaming it may get open. Prepare remaining leaves using the same method.

Step 6

If Idli cooker is available, just boil water in the same or can use normal any big vessel. Once the water is hot, take a colander and apply oil in it. In a cooker or vessel, put the stand and keep the colander on it. Place all stuffed leaves on the colander. Now put the lid on the vessel. For cooker, use the lid without the whistle.

Step 7

Let the leaves steam for 20 minutes. Check the Leaves if the dough is cooked properly. If the dough layer is very thick, it may require more time.

Step 8

Once the dough is cooked, let the leaves get cooled down. Then, open one side of the leaf slowly leaving the cooked patolya as pocket intact. You can put a spoon of ghee on the same while serving.

Step 1 Prepare the cucumber and coconut batter

To prepare this easy recipe, wash and peel the cucumber. Take a large bowl and finely grate the peeled cucumber in it. In a mixing bowl, add cucumber, Rava (semolina), Dalia, salt, crushed groundnut or peanut, grated coconut and jaggery. Mix well using your hands and now add cardamom powder and ghee. Mix once again and keep covered for 10 minutes

• Step 2 Boil water and grease the idli mould

  Put a big vessel or idli cooker on medium flame and boil water in it. Keep the idli stand in the vessel and take care of the mould or flat vessel. Apply some ghee to coat the vessel and add the cucumber batter in the mould.

• • TIMES FOOD
  • RECIPES
  • GOAN TAVASALI

Step 1 Mix the ingredients

Add butter and sugar to a bowl. Mix it well until a creamy mixture is formed. Now add flour, cornflour, baking powder and salt to the butter-sugar mixture. Keep folding it until well combined.

Step 2 Refrigerate it

Once a soft dough is formed, cover it and keep it in the fridge for 20 minutes.

Step 3 Make small balls

Now pinch out small balls from the dough, roll them between your hands to form a smooth ball and place it on a baking tray lined with parchment paper.

Step 4 Bake, garnish and serve

Bake the cookies for 15-20 minutes at 170 degrees Celsius. Once baked, garnish them with powdered sugar or icing of your choice.