Print Recipe

Rice Pancake in turmeric leaf

Prep Time8 hrs
Cook Time20 mins
Course: Snack
Cuisine: Indian
Keyword: Mangalorean
Servings: 4 persons
Author: Bhagya Suvarna



  • 1 cup Parboiled rice
  • 10 nos Turmeric Leaves
  • 1 cup Coconut Grated
  • 1 cup Jaggery Grated
  • Salt to taste


  • Wash the rice and soak it in water for about 7-8 hours
  • Drain the water and grind the rice with very little water to form a thick fine paste. Add salt to taste.
  • Mix together the grated coconut and jaggery in a separate plate.
  • Wash the leaves taking care not to tear them. Pat dry with a wet cloth on both sides.
  • Take a ball-shaped dough and spread it evenly on the turmeric leaf with your fingers
  • Next spread the coconut jaggery mixture over the rice paste.
  • Carefully fold the leaf, and seal the sides by gently pressing on all the sides, so that the filling does not come out.
  • Repeat the process for all the remaining leaves.
  • Take a steamer with enough water, When the water starts to boil, arrange the preparation in the steamer.
  • Cover the steamer and steam for about 15 -20 minutes on a medium flame.
  • After 15- 20 minutes open the steamer and remove the pancakes. The leaves would have changed the colour, indicating that the rice paste is cooked.
  • Serve the pancakes with the leaves intact. While eating, discard the leaves and enjoy with a dollop of ghee.