1 kg local rice
400 gms jaggery
1 tsp cardamom powder
salt to taste
Soak the rice in water for an hour. Grind the rice with a little water and salt to form a paste.
Scrape coconuts fine, add jaggery, cardamom powder and mix well.
On the front side of each turmeric leaf, spread a little rice paste thinly and evenly.
Then place a little of the coconut mix in the centre and fold the leaf over pressing the edges firmly.
Steam the patoleos. Serve with leaves on, in a dish.