Patolya or Rice flour dumpling steamed in turmeric leaf

Patoli is a traditional Maharashtrian dish from Konkan and Goa made during the Gauri and Ganesha festival.What makes the patoli special is the steaming technique since it is rolled and steamed in fresh turmeric leaves.

In the months of July-Aug-Sept, we get fresh turmeric leaves in the Goan and Konkan coastal belt of India.Fresh & tender turmeric leaves have such a sweet fragrance.

Patoli tastes similar to Modak except for the turmeric leaves aroma. Thin & soft steamed rice cover stuffed with the heavenly coconut and melted jaggery infused with the aroma of cardamom and not to forget the turmeric leaves.

Benefits: This delicacy is vegan, healthy & oil-free for a sweet. Indian sweets, specifically are laden with oil, ghee, fats and sugar. Along with so many good points, they have the goodness of turmeric leaves. We all know how much good is turmeric for the body. If you cannot get turmeric leaves, then you can also steam the patoli in banana leaves.

Ingredients:
One bowl (~100 gm) rice flour.
One bowl of water
Ghee – 1 tablespoon
One bowl of finely grated fresh coconut
Half a bowl of finely grated jaggery
Half tablespoon of cardamom powder
Fresh turmeric leaves- 8 to 10.

Method:
1) Mix coconut, jaggery and cardamom powder in a saucepan and heat this mixture until properly cooked. Coconut becomes golden brown (do not over fry)

2) Boil water and add ghee and salt in it. Stir in rice flour slowly and bring this mixture to boil.
Do not overcook.

3) Let it cool for a while. Once it is cold, roll and knead it in a dough ball.

4) Take a small portion of this dough (approximately forming one inch diameter ball) and spread it evenly on the interior side of turmeric leaf. Please check the video for better understanding

5) Add a spoonful of coconut-jaggery mixture. Fold the leaf firmly so that it gets sealed nicely.

6) Once all the leaves are used, put them in a steamer. Steam for 10-15 minutes.
Patoli is ready to be served.

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