Patoli Recipe
Patoli, a festive dumplings are made by steaming rice flour, coconut and jaggery in turmeric leaves.
Servings: 20 servings
Calories:
Equipment
- Steamer
- Plates
- Spoons
Ingredients
For the spicy filling:
- 1 ½ cups Coconut grated
- 1 cup Jaggery grated
- 5-6 green cardamom powder
- 2 tablespoon red chilli powder optional
For the covering:
- 2 ½ cups Water
- ¼ teaspoon Salt
- 2 cups rice flour
To make Patoli:
- 20 Turmeric leaves
- 2 teaspoon Oil
- ⅓ cup Water
Instructions
For the filling: (cook time about 20 minutes)
- In a kadhai/wok, add the coconut, jaggery and cardamon powder, mix well and set aside for some time. 1 ½ cups Coconut, 1 cup Jaggery,5-6 green cardamom powder.This helps the jaggery to melt and reduces the time needed to cook the mixture. Since I am using red chilli powder, I add that too. 2 tablespoon red chilli powder
- Adjust the ingredients to suit your taste before you start heating. Adjust the amount of chilli powder to suit your taste.
- Cook on a low flame till the mixture comes together and is almost dry. It forms a sticky paste. Cool completely.
For the covering:( cook time 5 minutes)
- In a pan, add the water, salt and bring to a boil: 2 ½ cups Water, ¼ teaspoon Salt.
- Once the water starts boiling, add the rice flour, mix: 2 cups rice flour
- Cover with a tight lid and set aside to cool. (see note 1)
- Once the vessel is warm, transfer a small portion of the dough to a bowl or plate (keeping the rest covered) and knead it into a smooth ball. This dough will be malleable, but since there is no gluten, you will have to handle it gently.
- Make small balls and set aside.
To make Patoli: (Cook time 15-20 minutes)
- Wash and dry the turmeric leaves with a clean kitchen towel. 20 Turmeric leaves
- Smear the leaves with a bit of oil, then press the rice dough into a thin layer on the turmeric leaf with your fingers. 2 teaspoon Oil
- On one side, spread the jaggery mixture, close the leaf, and press gently but firmly.
- Place the fold patoli in the steamer and steam them for 15-20 minutes or till the leaves change colour.
- Serve hot.
Notes
Variations:
This was what I used to make for hubby dear. Let me tell you it was very dry and even he did not like it much but insisted I make it.
This was what I used to make for hubby dear. Let me tell you it was very dry and even he did not like it much but insisted I make it.
- 1 ½ cup coconut, freshly grated
- ¼ cup fresh coriander leaves
- 2 green chillies (Adjust as per taste)
- ½ teaspoon asafoetida
- 2 teaspoon red chilli powder (Adjust as per taste)
- A pinch of sugar
- Salt to taste.