In a kadhai/wok add the coconut and jaggery, mix well and set aside for some time. This helps the jaggery to melt and reduces the time needed to cook the mixture.
Adjust the ingredients to suit your taste before you start heating. Remember that the filling will taste pungent (if using the chilli powder but with the rice cover, it will taste okay). However, adjust the amount of chilli powder to suit your taste.
Cook on low flame till the mixture comes together and is almost dry. It forms a sticky paste.
Cool completely.
For the covering:( cook time 5 minutes)
In a pan add the water, salt and bring to boil.
Once the water starts boiling add the rice flour, mix.
Cover with a tight lid and set aside too cool. (see note 1)
Once the vessel is warm transfer to a bowl/plate a small portion of the dough(keep the rest covered) and knead to get a smooth ball off the dough. This dough will be malleable but since there is no gluten you will have to handle it gently.
Make small balls and set aside.
To make Patoli: (Cook time 15-20 minutes)
Wash the turmeric leaves under running water and then dry them with a clean kitchen towel.
Smear the leaves with a little oil and set aside.
With oiled hands take a small ball of the rice dough and with your fingers spread the dough to a thin layer on the turmeric leaf. (You could also roll it with a rolling pin but it's very messy.)
On one side spread the jaggery mixture along the length or breadth of the leaf on one side.
Close the other section of the leaf and press gently but firmly.
Place the fold patoli in the steamer and steam them for 15-20 minutes or till the leaf changes colour.
Serve hot.
Notes
Variations: This was what I used to make for hubby dear. Let me tell you it was very dry and even he did not like it much but insisted I make it.
1 ½ cup coconut, freshly grated
¼ cup fresh coriander leaves
2 green chillies (Adjust as per taste)
½ teaspoon asafoetida
2 teaspoon red chilli powder (Adjust as per taste)
A pinch of sugar
Salt to taste.
Grind all the ingredients coarsely. Use this mixture in place of the sweet filling.Note 1: The vessel may have cooled down but the flour will be a bit hot. Do not add your hand in the centre. Take a small portion from the side. Cover the rest and set aside.Note 2:Please note adding of chilli powder is not in the traditional Goan Recipe. It is my addition you may use just jaggery.