Preparation:

Scrape the coconuts and grind, and extract 2 cups of thick juice. See Coconut Juice. Remove the rind, the seeds and the pith of the cucumbers and cut them into slices Wash the rice and soak it for one hour, and grind it with the cucumbers, the jaggery. and salt to taste in the coconut juice. Add the cardamom powder and a little ghee to this mixture.

Lightly warm some plantain leaves, and spread them on the center plate of the Thondor, and its sides, after filling the lower part with water. Heat the water in the Thondor and when sufficiently hot, apply the surface of the leaves with ghee, and pour the batter into the Thondor, and coat the top with ghee. Wrap the projecting leaves, over the batter, and tie them and then close the lid, and steam the batter. You may put live coals on the top by placing the lid upside down. 

You may bake the same in an open oven instead of steaming. Plums and blanched almonds can be added to the batter.

 

Method

Wash and soak rice and grind to make a thick and dry dough. Add some salt to taste while grinding. 

Prepare a filling with finely scraped coconuts adding the powdered cardamom and jaggery and mix everything well. 

Clean the saffron leaves ('haldi khole' in Konkani) with a wet towel, and on the smooth front side of each saffron leaf, spread evenly a little dough 3mm thick. Place a little of the coconut filling in the center and fold the leaf over, pressing  firmly  the edges of the dough with fingers moistened with water.

Steam all the 'patoleos' in a thondor, by placing them on the middle separator.  When the leaves have a faded colour, remove one cake, and see if it is cooked. If not continue for more time. When the water is boiling steam is produced, and the cakes get cooked in it. So, please check the level of the water when you open the thondor. If the water is low, add hot boiling water to increase the level. 

If there is more dough, then start the process again, with a second round of the same process.

Serve with leaves on, in a dish.