Patoli recipe or Konkani Patoleo recipe with step-by-step photos and a recipe video. Patoli or Patoleo is a popular traditional sweet prepared in Maharashtra, Goa, and Karnataka during the Shravan month. It is made with rice, grated coconut, and jaggery. Here's how to make Patoli.
What is Patoli?
In Konkani, Patoli (plural: Patoleo) refers to steamed rice dumplings. It is stuffed with coconut and jaggery, and wrapped in fragrant turmeric leaf.
I love how the beautiful aroma of fresh turmeric leaves makes these Patholi (rice dumplings) special. When steam-cooked, the scent of turmeric leaves mingles with rice dumplings, giving them a distinctive flavor and aroma.
Patoli is like a delicious steamed rice dumpling filled with a sweet surprise. The outside is a soft, fluffy rice dough, and the inside is a heavenly mix of coconut and melted jaggery, all wrapped in fragrant turmeric leaves. It's a real treat for your taste buds.
Patholi is mostly prepared on the western coast of India during the Shravan month. The Hindu community in this region prepares this sweet during Nagpanchami and Hartalika (during the Ganesh Chaturthi festival).
The Christian community prepares Patoleo in Goa during Independence Day (August 15) on the occasion of the catholic feast of the Assumption of the Blessed Virgin Mary. The Goan catholic community celebrates the harvest festival on this day. It is also prepared in Goa on the feast of São João (Nativity of St John the Baptist) on 24 June.
About this Patoli Recipe
This Patoli recipe, which I am sharing here, is my mother-in-law’s recipe. She makes it by soaking and grinding the rice. The batter is thin, so she cooks the batter a little to thicken it, as it helps to spread the batter easily, and also a traditional way to make it.
I changed it slightly by adding flattened rice. Adding flattened rice (poha) while grinding the rice helps in two ways. First, it thickens the rice batter, making it easier to spread on turmeric leaves. Second, the flattened rice contributes to the soft texture of the steamed patoli. This is a tried-and-tested tip I learned from my Goan neighbor. If you like this recipe, you may also like these amazing sweet recipes:
Ingredients Notes
- Rice - I used raw rice also called Idli or dosa rice. You can also make it with rice flour.
- Flattened rice (Poha) - This is an important ingredient to get soft and crack-free Patoli. But you can also make it without Flattened rice (Poha).
- Coconut - Use freshly grated coconut to make patoli stuffing.
- Jaggery - I have used sugarcane jaggery in this recipe. You can also use Palm Jaggery (Maddachen godd) for it. Traditionally, Goans prefer Palm jaggery. Palm jaggery is dark in color and tastes amazing.
- Fresh Turmeric Leaves - It is available from July to September month here. You can easily grow them in your balcony/kitchen garden. I have used the fresh turmeric leaves from my kitchen garden. Nothing can substitute fresh turmeric leaves. It is the aroma of turmeric leaves that makes these patholi special. But you can also make it in banana leaves. However, you will miss the amazing aroma of turmeric leaves.
- Clarified butter/Ghee - It is added in a small quantity in this recipe. It is completely optional and you can skip it.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Goan Patoleo with step-by-step photos
Preparations for making Patoli
- Soak the rice overnight. Drain off the water. Keep it aside.
- Next day, soak the flattened rice (poha) for 15 minutes. The level of water should be just ½ inch above poha. Squeeze to drain off the excess water. Set this aside.
- Scrape the fresh coconut and grate or cut the jaggery into small pieces.
- Rinse the turmeric leaves with water. Pat it dry with a clean kitchen towel. If the leaves are bigger, cut them in half so that they can easily fit inside the steamer. Set it aside.
Making the coconut-jaggery stuffing
- Heat a pan over medium heat by adding 1 teaspoon ghee/clarified butter.
- To the pan, add the grated coconut and jaggery. Stir to combine.
- When the jaggery starts to melt, stir continuously and cook for 3-4 minutes. It should be a semi-dry stuffing. Do not overcook the mixture; otherwise, the jaggery will harden.
- Add cardamom powder and mix. Remove it to a plate and let it cool down. Coconut-jaggery stuffing is ready.
Batter to make the outer cover
- Grind the rice and flattened rice together into a thick, spreadable paste. Add a little water only as needed while grinding. Avoid using excess water. The final batter should be thick yet spreadable. Depending on the size of your mixer or grinder, you may need to grind them in two or three batches.
- Add ¼ teaspoon salt to the batter. Stir to combine. This is completely optional, but it enhances the taste. Keep it aside.
Making the Konkani Patoleo
1) Add enough water to the steamer base and heat it on low heat.
2) Spread the prepared rice batter with a spoon (as shown in the picture). Do not spread the batter on the sides. Or else, while folding the turmeric leaves, the batter will come out.
3) Add the coconut-jaggery stuffing in the middle.
4) Fold one edge of the leaf on the other, to close it. Gently press it on the edges. It is ready to be steamed.
5) Place it on a clean kitchen towel. Do not stack it one on the other. Same way, prepare the other patoleo.
6) Now place it in the pre-heated steamer. Prevent stacking it one on the other. Set the heat to medium and steam it for 20 minutes.
7) After 20 minutes, you will notice the color of turmeric leaves has changed. The aroma of steamed patoleo will let you know that they are ready.
9) Remove immediately to a plate. Never let the cooked patoli stay there in the steamer.
10) To serve, peel the turmeric leaf and serve warm. It tastes amazing when served warm.
Tips to make soft Patoli
- It is important to get the consistency of the patoli batter right. Gradually add water, one tablespoon at a time, while grinding the rice flour batter until it becomes thick and spreadable.
- Spread the batter leaving the edges of the leaf. It will help you fold the leaf easily. Spreading it too close to the edges can cause the batter to spill out during folding.
- Put the stuffing only in the middle. It will be easy to fold the turmeric leaves and the stuffing will not come out.
- After steaming, immediately remove the patoli from the steamer and transfer them to a plate. Don't leave them in the steamer, as continued exposure to steam can make them soggy.
Benefits of turmeric leaves
Turmeric leaves are used in cooking to give a fresh, citrus-like smell and mild flavor to food, especially when steaming sweets, rice, idlis, or modaks. They fill your kitchen with a mouth-watering aroma you can’t resist.
FAQs
You cannot substitute the amazing aroma of turmeric leaves with anything. Fresh turmeric leaves are the soul of this patoli recipe. However, you can make it using banana leaves.
I have used a traditional steamer to make it. It is a big steamer and easily accommodates 20-25 Patoleo. But you can make it in any steamer. You can use an Idli or Momo steamer to make it.
Yes, you can. But sometimes, if you make Patoli only with soaked and ground rice then there is the possibility of cracks developing on the outer surface once it is cooked. Or the outer cover is hard.
Flattened rice helps to make the outer cover soft and crack-free.
Patoleo variations
- You can also make this Goan Patoleo with Wheat flour.
- Skip the addition of ghee/clarified butter. Make vegan Patoli.
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Recipe Card
Patoli recipe (Konkani Patoleo recipe)
Equipment
- Kadhai/Pan
- Steamer
Ingredients
For coconut-jaggery stuffing
- 1 teaspoon ghee/clarified butter optional
- 2 cups grated coconut
- 1 and ¾ cup grated jaggery
- 1 teaspoon cardamom powder
For the outer-cover of patoli
- 2 cups rice soaked in water for 6 hours /overnight
- ½ cup flattened rice soaked in water for 15 minutes
- ¼ teaspoon salt
Other ingredients
- 20 turmeric leaves
Instructions
Preparations for making patoli
- Soak the rice overnight. Drain off the water. Keep it aside.
- Next day, soak the flattened rice (poha) for 15 minutes. The level of water should be just ½ inch above poha. Squeeze to drain off the excess water. Set this aside.
- Grate the coconut and jaggery.
- Rinse the turmeric leaves with water. Pat it dry with a clean kitchen towel. If the leaves are bigger, cut them in half so that they can easily fit into the steamer. Set it aside.
Making the coconut-jaggery stuffing
- Heat a pan over medium heat by adding 1tsp of ghee/clarified butter.
- To the pan, add the grated coconut and jaggery. Stir to combine.
- When the jaggery starts to melt, stir continuously and cook for 3-4 minutes. It should be a semi-dry stuffing. Do not overcook the mixture otherwise the jaggery will harden.
- Add cardamom powder and mix.
- Remove to a plate to cool down. Coconut-jaggery stuffing is ready.
Batter to make outer cover
- Grind the rice and flattened rice together into a thick, spreadable paste. Add a little water only as needed while grinding. Avoid using excess water. The final batter should be thick yet spreadable. Depending on the size of your mixer or grinder, you may need to grind them in two or three batches.
- Add ¼ teaspoon salt to the batter. Stir to combine. This is completely optional but it enhances the taste. Keep it aside.
Making the Konkani Patoleo
- Add enough water to the steamer base and heat it on low heat.
- Spread the prepared rice batter with a spoon (as shown in the picture). Do not spread the batter on the sides. Otherwise, when we will fold the leaf, the batter will come out.
- Add the coconut-jaggery stuffing in the middle.
- Fold one edge of the leaf on the other, to close the patoli. Gently press it on the edges. It is ready to be steamed.
- Place it on a clean kitchen towel. Do not stack it one on the other. Same way, prepare the other patoleo.
- Now place the Patoli in the steamer. Prevent stacking it one on the other. Set the heat to medium and steam it for 20 minutes.
- After 20 minutes, you will notice the color of turmeric leaves has changed. They are no greener. The aroma of steamed patoli will let you know that they are ready.
- Remove to a plate. Never let the cooked Patoli stay there in the steamer.
- To serve, peel the turmeric leaf and serve warm. It tastes amazing when served warm.
Video
Notes
-
- It is important to get the consistency of the patoli batter right. Gradually add water, one tablespoon at a time, while grinding the rice flour batter until it becomes thick and spreadable.
- If the batter is thin, it will be difficult to spread.
- Spread the batter leaving the edges of the leaf. It will help you fold the leaf easily. Spreading it too close to the edges can cause the batter to spill out during folding.
- Adjust the quantity of jaggery as per your taste - I have a sweet tooth. But if you prefer less sweet, reduce the quantity of jaggery.
- Do not overcook the coconut-jaggery stuffing. If it is overcooked, it will become hard.
- Put the stuffing only in the middle. It will be easy to fold the turmeric leaves and the stuffing will not come out.
- Once cooked, remove the patoli immediately from the steamer and place them on a plate. Do not keep them inside the steamer. Continued exposure to steam can make the Patoli soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Aditi
Looking for patoli recipe. Tried it. It was the best. Saving this recipe for future reference. Thanks for sharing.
Shreevidhya
Best ever soft patoli recipe. I tried it. So soft and delicious!!! Will make more.
Preeti
Glad you like it.