• Wash turmeric leaves. Wipe them dry. Cut the base stalk of the leaves. Keep aside.

For the stuffing

• Heat a pan.
• Add the grated jaggery.
• When jaggery starts melting, add grated coconut. Mix well.
• Cook for 3 to 4 minutes. Add cardamom powder and raisins. Mix and keep this aside to cool down. Do not overcook the mixture.

Outer Covering – Method 1

• Wash and soak 1 cup rice  in water for 3 to 4 hours.
• After 4 hours, drain the water.
• Transfer the rice to a mixer jar.
• Add 1 to 2 tbsp of grated coconut, salt and 2 to 3 tbsp water.
• Grind the rice to a thick, smooth paste. Do not use more water. Start by adding 1 tbsp water. Add more water if needed.
• The batter should be thick and smooth, so that it can be spread easily on the turmeric leaves.
• Place a leaf on a flat surface.
• Spread around 2 to 3 tbsp of rice batter, evenly on the leaf. 
• Place around 2 tbsp of coconut jaggery mixture in the centre of the leaf and spread
• .Fold the leaf either vertically or horizontally.
• Repeat the same with other leaves.

Outer Covering – Method 2

• In a mixing bowl, add rice flour .Add salt. Add water,  little at a time.Mix well to form a thick, smooth paste. I have used 1 cup of water.
• Finally, add 1 tsp ghee and give a mix. The batter shoule be smooth
• Place a leaf on a flat surface.
• Spread around 2 to 3 tbsp of rice batter, evenly on the leaf. 
• Place around 2 tbsp of coconut jaggery mixture in the centre of the leaf and spread
• Fold the leaf either vertically or horizontally.
• Repeat the same with other leaves.

How to proceed

• Once, you are done with wrapping all the dumplings in turmeric leaves, take a steamer plate.
• Grease the plate with oil. Keep the dumplings on the plate.
• Boil water in a steamer.
• Place the steamer plate with patolis, in the steamer. 
• Steam for 15 to 20 minutes.
• After the patolyas are steamed , the colour of the leaves will change.
• Allow the patolis to cool.
• Unwrap the patolis.
• Serve patolyas with hot/warm ghee.