Wash turmeric leaves well and wipe out the extra water present in the leaves.
Wash and soak dosa rice for at least 1 hour. Also soak flattened rice and both keep aside.
Firstly prepare for the batter by grinding dosa rice, ½ cup of grated coconut, soaked flattened rice and salt to a fine thick paste. Add very little water while grinding the batter.
Meanwhile prepare for the filling and you are required to add grated coconut in a bowl along with powdered jaggery and cardamom powder.
Mix three ingredients very well with the help of hands. The jaggery will start leaving its moisture content and gets incorporated well with grated coconut.
Take a spoon full of batter and spread into thin layer on top of the turmeric leaves.
Repeat the same procedure for all the remaining leaves.
Place a spoon full of filling above the spread batter vertically. Fold the leave and press gently against each other for few seconds to get each other stick.
With the help of steamer steam these leaves for 20 minutes. Once steamed the colour of the leaves turns yellow which confirms that they are cooked properly.
Serve hot patholi with fresh ghee.
