Patoli recipe (Konkani Patoleo recipe)

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 Shravan month. It is made with rice, grated coconut, and jaggery. Here’s how to make Patoli.

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What is Patoli?

Patoli is also known as Patoleo in the Konkani language is steamed rice dumplings. It is stuffed with coconut and jaggery, wrapped in fragrant turmeric leaf.

The beautiful aroma of fresh turmeric leaves makes these Patholi (rice dumplings) special. When they are steam cooked, the aroma of turmeric leaves gets mingled with rice dumplings, giving it a distinctive flavor and aroma.

Patholi is mostly prepared on the western coast of India during Shravan month. The Hindu community in this region prepares this sweet during Nagpanchami and Hartalika, (during 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. It is also prepared in Goa on the feast of São João (Nativity of St John the Baptist) on 24 June.

Why you might need this recipe?

• Soft Patoli – This is the tried and tested recipe for making soft patholi.
• Easy to make – You can make this Patoleo easily at home with few ingredients.
• Healthy – These rice dumplings are wrapped in turmeric leaves and steamed. So, definitely they are healthy. They have all the health benefits of turmeric leaves in them. Additionally, steam cooking is a healthy cooking technique.
• Gluten-free
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Make ahead recipe – You can make them ahead of time.

Key Ingredients

• Rice
• 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 this.
• 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 during the August month here. You can also grow them easily in your balcony/kitchen garden. I have used the fresh turmeric leaves from my balcony garden. Nothing can substitute turmeric leaves. It is the aroma of fresh turmeric leaves that make these patholi special. But you can also make it in banana leaves. However, you will miss the 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.

Benefits of turmeric leaves   

Turmeric leaves have various health benefits. It is well known for its anti-inflammatory properties. It improves digestion, prevents bloating and stomach discomfort.

Tips to make soft Patoli

• It is important to get the consistency of the batter right. Add little water and grind the batter. It should be 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 in folding the leaf. If you spread the batter near the edges then it will be difficult to fold it (the batter will come out).
• 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 they are cooked, remove immediately from the steamer. Do not keep it inside the steamer. You can place it on a plate.

FAQs

If you like this recipe, you may also like these amazing sweet recipes:

• Puran Poli
• Besan Burfi
• Moong Dal Ladoo with Jaggery
• Besan Ladoo
• Rava Ladoo
• Til (Sesame seeda) Ladoo

How to make Goan Patoleo

Preparations

1. Soak the rice overnight. Drain off the water. Keep it aside.
2. 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.
3. Grate the coconut and jaggery.
4. Rinse the turmeric leaves with water. Pat it dry with a clean kitchen towel. If the leaves are bigger in size, cut them into half so that it can easily fit inside the steamer. Set it aside.

Making the coconut-jaggery stuffing

1. Heat a pan over medium heat by adding 1 tsp ghee/clarified butter.
2. To the pan, add the grated coconut and jaggery.  Stir to combine.
3. 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.
4. Add cardamom powder and mix.
5. Remove it to a plate and let it cool down. Coconut-jaggery stuffing is ready.

Batter to make the outer cover

1. Grind rice and flattened rice together to a thick paste by adding little water. Do not add more water while grinding. The batter should be in a thick and spreadable consistency.
2.  Add ¼ tsp salt to the batter. Stir to combine. This is completely optional but it enhances the taste. Keep it aside.

Making the Konkani Patoleo

1. Put enough water in the steamer and heat it on a 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 filling 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 patholis.
6. Now place it in the 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.
8. Remove immediately to a plate. Never let the cooked patoli stay there in the steamer.
9. To serve, peel the turmeric leaf and serve warm. It tastes amazing when served warm.

Variations that you can try

• You can also make Patoleo with Wheat flour.
• Skip addition of ghee/clarified butter. Make vegan Patoli.

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5 from 2 votes

Patoli recipe (Konkani Patoleo recipe)

Patoli is also known as Patoleo in Konkani language is steamed rice dumplings, wrapped in turmeric leaves, stuffed with coconut and jaggery.

Course sweets

Cuisine Indian, Konkani

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 patoli

Calories 140kcal

Author Preeti

Equipment

• Kadhai/Pan
• Steamer

Ingredients

For coconut-jaggery stuffing

• 1 tsp ghee/clarified butter optional
• 2 cups grated coconut
• 1 and 3/4 cup grated jaggery
• 1 tsp cardamom powder

For the outer-cover of patoli

• 2 cups rice soaked in water for 6 hours /overnight
• 1/2 cup flattened rice soaked in water for 15 minutes
• ¼ tsp salt

Other ingredients

• 20 turmeric leaves

Instructions

Preparations

• 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 in size, cut them into half so that it can easily fit into the steamer. Set it aside.

Making the coconut-jaggery stuffing

• Heat a pan over medium heat by adding 1tsp 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 to a thick paste by adding little water. Do not add more water while grinding. The batter should be a of thick and spreadable consistency.
• Add ¼ tsp salt to the batter. Stir to combine. This is completely optional but it enhances the taste. Keep it aside.

Making the Konkani Patoleo

• Put enough water in the steamer and heat it on a 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 patholis.
• 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 batter right. Start with adding little water and grind the batter. If needed, add more water.  The batter should be thick and spreadable.
• If the batter is thin, it will be difficult to spread. Add some rice flour to it to make the batter thick.
• Spread the batter leaving the edges of the leaf. It will help you in folding the leaf. If you spread the batter near the edges then it will be difficult to fold the turmeric leaf (the batter will come out).
• You can adjust the quantity of jaggery. I have a sweet tooth. But if you like less sweet then 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 leaf and the stuffing will not come out.
• Once it is cooked, remove it immediately from the steamer. Do not keep the cooked Patoli in the steamer. You can place it on a plate.