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PATOLI RECIPE

PATOLI RECIPE /PATOLEO RECIPE

PATOLI  is made specially during Independence day, Ganesh Chaturthi festival and Nagpanchami. They are also they are offered as prashad or bhog.

It  is an Indian sweet and traditional  delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in fresh turmeric  leaves .These can be served as an evening snack or as part of breakfast.

Grated coconut and rice flour are the two main ingredients. It is a snack made out of raw riceflour, sugar or jaggery and grated coconut. Turmeric leaves impart a slightly floral, and gingery flavor with slightly bitter undertones.

Turmeric leaves have curcumin, which is a powerful antioxidant. 

Turmeric leaves are used in Ayurvedic medicine and are believed to have antiseptic properties that help reduce symptoms of colds, jaundice, and even intestinal problem .Turmeric leaves is cathartic, astringent and, antiseptic. ” Folk medicine uses Turmeric leaves for sprains and swelling. ” In the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever.

If turmeric leaves are not available, you can make patolli in jackfruit leaves or banana leaf.

CHECK THIS LINK FOR SIMILAR RECIPE USING BANANA LEAF – https://www.youtube.com/watch?v=OAdp3nwfD58

INGREDIENTS :

  • 2 cups  rice flour
  • 2 tsp ghee
  • Hot boiling water to knead the dough
  • salt
  • 2 cup grated coconut
  • 1 ½ cup jaggery
  • ½  tsp cardamom pwdr
  • Turmeric leaves for wrapping

MAKING THE STUFFING

Take jaggery + ½  cup water , cook and melt it .Strain it to remove impurities .

Take the melted jaggery + cardamom and the grated coconut in a pan and stir cook for 1 – 2 mins on medium heat till it thickens. Don’t overcook , it will harden.Off the flame and keep aside .

MAKING THE DOUGH

Take rice flour + 2 tsp ghee and salt.

To this add the boiling hot water, just enough to make a very soft wet pliable dough dough.

Use a wooden spatula to mix everything well and when it is warm enough to touch, mix into a soft loose dough .

MAKING THE PATOLI

Take a small portion of rice flour dough and spread it all over the turmeric leaf as shown in pic .

Stretch the dough with hands onto the leaf, flattening it very thin .

Whenever the fingers get sticky with dough, just dip them in water and spread the dough. This helps in spreading the dough smoothly. Leave some space near the edges of the leaf, this will help in sealing the patoli.

Once the dough is stretched out, keep some sweet filling on one half and fold the other half and press the edges gently, making sure that it is sealed well.  Do not add too much of coconut jaggery mixture as you will not be able to close and seal properly.

STEAMING THE PATOLI

Now steam it in a steamer or idly –steamer for 10 – 15 minutes [depending on the quantity ], or till it is fully cooked, on medium heat.

The smell of turmeric leaves while the patolli gets  steamed is divine. The flavour of turmeric leaves gets seeped into the dumplings and enhances the taste of patoli. 

Serve warm .

The flavor and taste imparted by the turmeric leaves is just amazing. 

NOTES

  1. If the patolyo are big, cut them in halves.
  2. With cardamom powder we can also add a pinch of nutmeg pwdr .
  3. Do not over cook the stuffing , else it will harden .
  4. Ensure you don’t add too much water in the flour.
  5. In case you add extra water don’t  worry add more rice flour.
  6. Also don’t over fill the stuffing ,else it will ooze out from sides.
  7. One can also add roasted sesame or poppy seeds to the stuffing .
  8. You can  add extra flavor to the stuffing by adding finely chopped jackfruit or pineapple or even few drops of essence of your choice to the stuffing or you can make pulp of the fruits by boiling it with sugar and blending it.
  9. It stay fresh for a day at room temperature and for 2 days if refrigerated..

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