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.
Servings: 20 patoli
Calories: 140kcal
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
Calories: 140kcal