Patoli

Prep: 30mins | Cook: 20mins | Servings: 4

Ingredients

10-12 turmeric leaves

1 cup water

1 tsp ghee

Salt a pinch

1 cup rice flour

For Stuffing

½ Cup Jaggery, crumbled

1 Cup Fresh Coconut, grated

½ tsp Cardamom Powder

Process

  • Rinse the turmeric leaves with water and pat dry with a cloth. Keep aside.
  • For stuffing, heat pan on medium flame. Add coconut and saute for 2mins.
  • Now add jaggery and cook till it melts for about 5 minutes. Lastly add cardamom powder, mix and turn off the flame.
  • To prepare the rice dough, heat one cup water. Add salt and ghee to it.
  • Once the water comes to a boil, add rice flour and mix quickly with a spoon in one direction.
  • The rice mixture will look lumpy, cover it and cook for a minute. Switch off the flame.
  • Remove the mixture and start kneading while it is still hot. Don’t let the mixture cool down, knead well making sure there are no lumps.
  • Now take turmeric leaves and apply little ghee on them.
  • Take some prepared rice dough in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.
  • Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf, ensuring that it seals properly.
  • Place them on a steamer plate and steam them for 10 minutes, when they are ready room will be filled with nice aroma.
  • Take the out and peel off the leaves. Drizzle some ghee and serve hot.
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