Patholi are steamed rice rolls which are stuffed with fresh coconut and jaggery mixture. The outer layer is made with rice batter and the sweet filling is made with coconut, jaggery and optional flavorings or nuts.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 30 minutes
  • Total time: 90 minutes
  • Yield: 18 · 18 Patoleo
  • Category: Sweets
  • Cuisine: Maharashtrian

Ingredients

  • 8 to 10 turmeric leaves (- large or 18 to 20 small leaves)
  • 2 cups Rice Flour (- finer variety)
  • ½ teaspoon salt (or as required)
  • 1.5 to 2 cups water (- add more if required)
  • 2 cups fresh grated coconut
  • 1.5 to 2 cups jaggery powder (- adjust according to your taste)
  • 1 teaspoon green cardamom powder
  • 1 to 2 pinches grated nutmeg
  • choice of nuts (- optional)

Method

Preparing the batter

  1. Mix the rice flour, salt and water to a thick batter
  2. Keep aside for 30 minutes.

Preparing the filling

  1. Mix all the ingredients for the filling and set aside to make a thick batter.

Making patoli

  1. Take the turmeric leaves and rinse them in water first a few times. Drain the water.
  2. Wipe each leaf dry with a kitchen towel. Make sure there are no water droplets on the leaves.
  3. Smash lightly the middle vein of the leaf with a pestle or just slice it thinly with a knife without breaking the leaf.
  4. Cut the base stalk of the leaf.
  5. Spread the rice flour batter evenly on the leaf.
  6. Add the filling in the center of the leaf.
  7. Now fold the leaf gently horizontally or vertically.
  8. Press the edges.
  9. Steam the patholi on medium heat for about 10 to 12 minutes or till the rice layer has firmed and cooked well.
  10. When warm, remove the cooked turmeric leaves.
  11. And serve Patoli with some coconut milk or milk or ghee.
  12. These can also be had as is.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.