Patoli Recipe | Konkani Patoleo
Patoli (Patoleo) is a traditional Konkani sweet. These steamed rice dumplings are made by spreading rice batter on fresh turmeric leaves, filling it with coconut and jaggery, then folding and steaming until soft and fragrant.
Servings: 20 patoli
Calories: 143kcal
Equipment
- 1 Kadhai/Pan
- 1 Steamer
Ingredients
For coconut-jaggery filling
- 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
- Soak the raw rice for 6 hours or overnight. Drain the water completely and keep it aside.
- The next day, soak the flattened rice (poha) in just enough water (about ½ inch above the poha) for 15 minutes. Squeeze out the excess water and keep it aside.
- Grate the fresh coconut and grate or finely chop the jaggery.
- Rinse the fresh turmeric leaves and wipe them dry with a clean kitchen towel. If the leaves are very large, cut them in half so they fit easily inside your steamer.
Making the coconut-jaggery filling
- Heat 1 teaspoon ghee in a pan over medium heat. Add the grated coconut and jaggery. Mix well.
- Cook, stirring continuously, for 3-4 minutes until the jaggery melts and the mixture becomes semi-dry. Do not overcook, or the jaggery will harden after cooling.
- Stir in the cardamom powder. Transfer the filling to a plate and let it cool completely. Coconut-jaggery filling is ready.
Batter to make outer cover
- Grind the soaked rice and soaked poha to a thick, smooth, spreadable rice batter. Add water little by little while grinding. The batter should be thick enough to spread easily on the turmeric leaves. Stir in ¼ teaspoon of salt to the batter.
Making the Konkani Patoleo
- Add enough water to the Patoli steamer and heat it on low heat. If you do not have a traditional patoli steamer, any steamer can be used. It is an important step to preheat the steamer if you are following this recipe.
- Spread a thin layer of rice batter on the turmeric leaf with the back of a spoon. Do not spread the batter around the edges. Otherwise, while folding the turmeric leaves, the batter will come out.
- Place the coconut-jaggery filling in the centre.
- Fold the leaf in half and gently press the edges. Place the prepared Patoli on a clean kitchen towel. Do not stack them. In the same way, prepare the other patoleo.
- Arrange the Patoli in a single layer in the preheated steamer. Do not stack them.
- Steam over medium heat for 20 minutes. The turmeric leaves will change colour, and your kitchen will be filled with the wonderful aroma of steamed Patoli.
- Remove the Patoli from the steamer immediately to prevent them from becoming soggy. Peel away the turmeric leaves and serve the Patoli 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 soaked rice batter until it becomes thick and spreadable.
- Soaked poha naturally thickens the rice batter and gives soft, crack-free Patoli.
- If the batter is thin, it will be difficult to spread.
- Spread the rice 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.
- Put the filling only in the middle. It will be easy to fold the turmeric leaves, and the filling 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
Calories: 143kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 74mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg