Patoli Recipe

Patoli, Patoleo or Patolyo is a delicacy I was introduced to in Goa. These festive dumplings are made by steaming rice flour, coconut and jaggery in turmeric leaves. The Patoli is served with leaves on it, generally warm for lunch, and eaten after removing the leaf.  

A traditional Goan food made in the Holy month of Shravan. On the occasion of Nagpanchmi, Tay/Hartalika day before Ganesh Chaturthi, by the Hindus. The Christians them on 15 August for the feast of the Assumption of the Mother Mary and the São João festival. 

This time, my daughter demanded them, and she wanted them a little sweet, a little pungent. We enjoyed making them together.

Monsoon is that time of the year when you enjoy Kanda Bhajjiya and Adrakwali Chai. For the colds and sniffles, you need Kashai, a traditional medicine or my mother's favourite Turmeric Milk.

Steaming is the best form of food in Shravan, so we love Idli (Steamed Rice Cakes), Moong Dal Dhokla, Sooji Na Dhokla, Dal Fara, Rava Idli,  Siddu / Sidu, a steamed bread.

For Ganesh, Ukdiche Modak is a regular. The primary distinction between steamed modak and patoli lies in their shape, and patoli is steamed in fresh green turmeric leaves, whereas modak is not. 

Jump to:

• What is Nag Panchami?
• Why Turmeric?
• Ingredients to make Patoli recipe
• How to make Goan Patoli?
• Patoli Recipe

What is Nag Panchami?

Panchmi is the fifth day of any month; however, in Shravan, we celebrate it and verenate snakes. In Hinduism, Nature is revered, and we celebrate the co-existence and importance of other creatures within it.

There are many mythological stories associated with snakes, which make for an interesting read. Through all the stories, we are taught that snakes do not attack unless provoked. Snakes are needed for the ecosystem. So leave them alone.

There are some traditions we follow for Nag Panchami; we refrain from using a tava/skillet and avoid chopping. The use of sharp objects and objects for tilling, digging, etc, is avoided.

The primary distinction between steamed modak and patoli lies in their shape, and patoli is steamed in fresh green turmeric leaves, whereas modak is not. 
In place of turmeric leaves, you can use banana leaves or Jackfruit leaves, but the taste and smell will not be the same.

Why Turmeric?

Turmeric has always been a part of our diet from time immemorial. Turmeric is long known for its anti-inflammatory benefits on the body. 
The tadka we make every day for our sabzi and dal turmeric is the main ingredient. Now, you know why your mom forced you to drink Turmeric Milk when you suffer from a cough and a cold. Fresh turmeric roots can be eaten as a pickle.

The Ancient Indians highly prized the turmeric leaves. We have Patoli, of course, and also add a turmeric leaf to butter when making ghee. There may be many more recipes I am not aware of, but if you know of any, please let me know.

Ingredients to make Patoli recipe

• Turmeric leaves: To make patoli, you need Fresh turmeric leaves. These leaves are green and fragrant; there is no substitute for the turmeric leaves. 
• Rice flour: Fresh rice flour is used to make a dough and applied to the turmeric leaf.
• Salt: The seasoning 
• Water: I use hot water to make my rice flour dough.
• Coconut: Patoli is made as an offering and hence uses freshly grated coconut.
• Jaggery: Jaggery is used as a sweetener in making patolli. You can use sugarcane jaggery or palm jaggery. I prefer to use cane jaggery.
• Cardamom pods: Traditionally, they are used to flavour the recipe. 

How to make Goan Patoli?

The steps to make Patoli are simple. 

• Make the filling
  • Cook them with grated coconut, grated jaggery, salt, and crushed cardamom pods until the mixture comes together and is sticky.
  • Cool completely.
• Making the dough for the covering on Patoli
  • In a pan, bring water and salt to a boil. Add and stir in the rice flour. 
  • Switch off the flame and cover with a tight-fitting lid. Set aside to cool slightly.
  • Once warm, knead a small portion of the dough to get a smooth, malleable ball. 
• To make the Patoli
  • Wash and dry the turmeric leaves. Set aside. 
  • Smear the leaf with a bit of oil and press the ball of rice dough into a thin layer.
  • Place and spread the jaggery mixture, close the leaf, and press gently but firmly.
• Steaming the Patoli
  • Heat water in a steamer basin and bring to a boil.   
  • Place the patoli in a single layer in the steamer basket, and steam for 12-15 minutes.
  • The colour of the leaf changes as the patoli cooks. 
• Storing the Patoli
  • Remove the cooked Patoli into a plate.

Take care not to stack the Patoli ones on top of each other; they will stick to each other.