Patholi (Patoli)

Category: Desserts
Style: Indian
Special Consideration: Vegetarian

A sweet coconut mix wrapped in turmeric leaves and steamed, it is a Konkani favorite!

Ingredients Quantities
Semolina (rawa) 1/2 kg
Turmeric leaves 40-50
Coconut (grated) 1
Jaggery (brown sugar) 1/2 cup
Salt To taste
Cardamom (Elaichi) powder) According to taste

Make a paste with rice flour+bit of salt and sugar, consistency should be that of an idli batter or thicker, not runny as you will be spreading it on the turmeric leaf it should stick to the leaf and not run off. Grease the leaf, I use melted ghee. Mix grated coconut and brown sugar or gur to taste, I like it sweet – this is the filling, you can add sesame, cardamom if you want. Spread the rice paste thinly on the greased leaf, leaving a few cms. on the sides. Put as much filling as you like in the half portion of the paste leaving a few cms. on the sides free. Fold the leaf , then fold/crimp the leaf edges that are open so that it does not leak the contents out. Steam it for a few minutes around 15-25 minutes depending on the thickness of the batter. Voila! You have patholis!

The outer layer of the pattoli is generally made of rice, soaked and ground to a coarse paste. However, using semolina, the process is faster.Instead of turmeric leaves you can use banana leaves or aluminium foils cutting them into around 8″ wide .

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