Patoli recipe | Konkani Patoli recipe | Goan Patoleo | Steamed rice dumplings | How to make Patoli

Patoli recipe | Konkani Patoli recipe | Patoleo | Steamed rice dumplings | How to make Patoli
Full recipe: theyummydeligh...
Steamed rice dumplings stuffed with coconut and jaggery.
#patoli #patolirecipe #goanpatoli
For Patoli stuffing
• 1 tsp ghee/clarified butter (optional)
• 2 cups grated coconut
• 1 and 3/4 cup grated jaggery
• 1/2 tsp cardamom powder
For patoli cover
• 2 cups rice (soaked in water for 6 hours /overnight)
• 1/2 cup flattened rice (soaked in water for 15 minutes)
To make Patoli stuffing:
• Heat a pan. Add ghee, grated cocout and jaggery. Stir to combine
• Cook for 3-4 minutes. Add cardamom powder and mix. Remove from heat.
• Let it cool down completely.
To make Patoli:
• Grind rice and flattened rice. Grind it by adding little water.
• The batter should be of thick consistency.
• Add a little salt to the batter.
• Rinse the turmeric leaf with water.
• Dab it with a clean kitchen towel to dry it.
• If the leaves are bigger in size, cut them in half to fit inside the steamer.
• Pour the batter in the middle. Spread it evenly (leaving the sides).
• Put the stuffing in the middle (in a line). Do not put excess stuffing otherwise it will come out.
• Fold the edges of the leaf. Gently press the edges. Do not press in the middle (batter may come out)
• Place it on a clean kitchen towel.
• Same way, make the other Patoli. Patoli is ready to be steamed.
• Make sure the steamer is hot before you place patoli in it. Place the patoli in the steamer.
• You can prepare it in the Idli steamer too. Steam it for 20 minutes over medium heat.
• Patoli is ready. Take it out from the steamer. Peel off the leaves. Serve warm.
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