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Patoli Recipe | Patoleo (Steamed Rice Rolls)


Patoli (plural: Patoleo) or Patholi are candy stuffed rice rolls that are steamed wrapped in turmeric leaves. It’s a frequent dish throughout Ganesh Chaturthi celebrations in Goa and Konkan areas of western India. Since there’s a singular method concerned on this recipe, the preparation and cooking of this dish is laborious. Nevertheless, the components utilized in it are easy and primary. It’s vegan and since rice flour is the primary ingredient, the dish is gluten free too.

patoli served on a fresh turmeric leaf with a hibiscus flower kept on the top end.

What’s Patoli

Rice rolls filled with contemporary coconut and jaggery, after which steamed end result within the dish named Patoli or Patoleo. The stuffing combination could also be flavored with spices like cardamom powder, nutmeg powder and dry fruits or nuts.

What makes Patoli additional particular is the truth that technique of cooking includes steaming these rice rolls in contemporary turmeric leaves. July to September are the months when the markets in Goa and the Konkan belt of India are ample with contemporary turmeric leaves.

When the Patoli rolls are steamed in these leaves, they purchase their stunning candy and floral perfume, making this dish all of the extra fascinating and delectable. Patoleo are often made in Gauri and Ganesha festivals on this area.

fresh turmeric leaves for patholi.

The Christian group makes use of a smearing of rice paste on the turmeric leaves, and cook dinner the Patoli in a standard steamer throughout their harvest competition.

My mother too makes Patoli and that is her recipe solely. She makes use of a non-fermented batter which she makes from scratch by soaking and grind the rice.

I’ve taken the straightforward route by making this dish with tremendous rice flour. Patoli tastes much like a Modak aside from the scent from the turmeric leaves.

There are just a few variations of this delish candy within the Indian delicacies. The same variant Ela Ada is made in Kerala with plantain leaves as an alternative of turmeric leaves.

In Odisha one other variation referred to as Enduri Pitha is made with an outer layer of fermented urad dal and rice batter filled with a sweetened paneer filling, steamed in turmeric leaves.

As I discussed earlier, the contemporary turmeric leaves used to steam these candy rice rolls makes all of the distinction. That is positively the USP of Patoli.

patholi served on a fresh turmeric leaf and fresh turmeric leaves

You’ll know this whereas steaming these delicacies, as your kitchen might be crammed with the divine aroma from these. In the event you can’t supply turmeric leaves, steam the Patoleo in banana leaves.

Turmeric leaves are used to carry taste and a stunning perfume to any dish. So they’re used to steam meals or added to rice and candy dishes. On events I additionally make Idli which might be steamed in these aromatic leaves.

The process of making ready a Patholi takes lots of persistence and efforts. However finally, you’ll discover all of it value. What I additionally like about this delicacy is that it’s vegan, gluten free, oil free and a more healthy selection of candy dish.

patholi served on a fresh turmeric leaf with a hibiscus flower kept on the top end.

Many of the sweets and desserts within the Indian meals repertoire are loaded with fat and sugar. Patoli is a pleasant change to all this sin that we commit as soon as some time!

Skinny and gentle steamed rice covers filled with a heavenly coconut and melted jaggery combination infused with the scent of spices and turmeric leaves.

Step-by-Step Information

The right way to make Patoli

Put together Batter

1. In a pan or bowl, combine 2 cups rice flour and ½ teaspoon salt with about 1.5 to 2 cups water to make a thick batter. The batter needs to be thicker than a dosa batter.

It shouldn’t be runny when unfold on the leaves. Relying on the standard of rice flour, you’ll be able to add much less or extra water than what I’ve added within the recipe.

preparing batter.

Put together the candy filling

2. Combine 2 cups contemporary grated coconut, 1.5 to 2 cups powdered jaggery, 1 teaspoon cardamom powder and 1 to 2 pinches grated nutmeg in a plate or bowl.

Observe that I’ve used tremendous jaggery powder. In the event you chop jaggery, then cook dinner it with the coconut and cardamom powder for two to three minutes on medium warmth.

mixing fresh grated coconut, powdered jaggery, cardamom powder and grated nutmeg to make the sweet filling.

Make Patoli

3. Now, rinse 8 to 10 giant or 18 to twenty small turmeric leaves. Wipe them dry. Slice the stalks from the leaves.

Take every leaf and smash flippantly the center vein of every leaf with a pestle. This helps in rolling the leaves simply. You may as well scrape off the thick heart vein with a knife.

preparing the turmeric leaves for making patholi.

4. Unfold the rice batter on the leaf. Cowl the entire leaf.

rice batter spread on the turmeric leaf.

5. Add the coconut-jaggery filling within the heart of the leaf.

sweet filling added at the center of the turmeric leaf to make patoleo.

6. Fold one aspect down and press the sides. You may fold the leaves vertically or horizontally.

turmeric leaf folded down on one side.

7. Since I had lengthy leaves, I had lower the leaves into 2 or 3 components. When you have small leaves, you’ll be able to hold them entire and intact.

stuffed turmeric leaves.

Steam Patoleo

8. Place the stuffed leaves on an idli steamer rack or any steamer lid or rack.

prepared stuffed turmeric leaves placed on an idli steamer rack.

9. Steam these for about 10 to 12 minutes or until completed. Take away as soon as steamed.

You should use both the strain cooker or idli cooker for steaming. When you have a small steamer, you’ll have to repeat the entire course of.

steamed patholi.

10. When heat, gently take away the turmeric leaves from the steamed rolls and serve instantly. Patoli will be had plain or with drizzled with some ghee or with a aspect of coconut milk or milk.

patholi served on a white plate.

My loss, your acquire

Sooner or later whereas making the Patoli, I obtained a name from somebody and I needed to step out of my residence due to the urgency. I had stored some Patoleo for steaming and informed my sister to maintain a test on that batch until I returned. My sister did put together the remaining rolls, however stacked them one above the opposite.

Because of the steam, all of the Patoli rolls caught to one another. It was tremendous troublesome to separate them and we had a troublesome time to take out just a few intact ones, which I might use for images. It was already late and darkish amidst this mayhem. So, I needed to handle with some not so handsome photographs!

I hope you study from this episode that you could not hold freshly steamed Patoli rolls stacked on high of one another, ever! However do go forward and make this dish at residence. Your loved ones’s going to thanks for it. That is my assurance!

Extra Ganesh Chaturthi Recipes To Attempt!

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Patoli Recipe | Patoleo (Steamed Rice Rolls)

Patholi are steamed rice rolls that are filled with contemporary coconut and jaggery combination.

Prep Time 1 hr

Prepare dinner Time 30 minutes

Complete Time 1 hr 30 minutes

Forestall your display screen from going darkish whereas making the recipe

Getting ready the batter

  • Combine the rice flour, salt and water to a thick batter

  • Hold apart for half-hour.

Making patoli

  • Take the turmeric leaves and rinse them in water first just a few occasions. Drain the water.

  • Wipe every leaf dry with a kitchen towel. Be certain there aren’t any water droplets on the leaves.

  • Smash flippantly the center vein of the leaf with a pestle or simply slice it thinly with a knife with out breaking the leaf.

  • Minimize the bottom stalk of the leaf.

  • Unfold the rice flour batter evenly on the leaf.

  • Add the filling within the heart of the leaf.

  • Now fold the leaf gently horizontally or vertically.

  • Press the sides.

  • Steam the patholi on medium warmth for about 10 to 12 minutes or until the rice layer has firmed and cooked properly.

  • When heat, take away the cooked turmeric leaves.

  • And serve Patoli with some coconut milk or milk or ghee.

  • These may also be had as is.

  • If the rice batter turns into skinny, add extra rice flour.
  • If the batter could be very thick, then add some extra water.
  • The sweetness of the filling will be adjusted as per your style.
  • Swap banana leaves with turmeric leaves. 

Vitamin Information

Patoli Recipe | Patoleo (Steamed Rice Rolls)

Quantity Per Serving

Energy 168 Energy from Fats 27

% Every day Worth*

Fats 3g5%

Saturated Fats 3g19%

Polyunsaturated Fats 0.1g

Monounsaturated Fats 0.2g

Sodium 67mg3%

Potassium 47mg1%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 17g19%

Protein 1g2%

Vitamin A 0.1IU0%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.01mg1%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 0.3mg0%

Vitamin E 0.04mg0%

Vitamin Ok 0.02µg0%

Calcium 10mg1%

Vitamin B9 (Folate) 3µg1%

Iron 0.4mg2%

Magnesium 10mg3%

Phosphorus 28mg3%

Zinc 0.3mg2%

* % Every day Values are primarily based on a 2000 calorie food plan.

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This Patoli recipe from the weblog archives first revealed in September 2012 has been up to date and republished on December 2022.


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