Patoli is also known as Patoleo in Konkani language is steamed rice dumplings, wrapped in turmeric leaves, stuffed with coconut and jaggery.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: sweets
Cuisine: Indian, Konkani
Servings: 20patoli
Calories: 140kcal
Author: Preeti
Equipment
Kadhai/Pan
Steamer
Ingredients
For coconut-jaggery stuffing
1teaspoonghee/clarified butteroptional
2cupsgrated coconut
1 and ¾cupgrated jaggery
1teaspooncardamom powder
For the outer-cover of patoli
2cupsricesoaked in water for 6 hours /overnight
½cupflattened ricesoaked in water for 15 minutes
¼teaspoonsalt
Other ingredients
20turmeric 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 teaspoon 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.