Patoli | How to Make Patoli | Patolya Recipe – Maharashtrian Recipes

Patoli/Patole also known as Patolya in Marathi is a steamed delicacy made in Maharashtra especially during Ganesh Chaturthi. This

delicious dish is made by coconut-jaggery filled rice batter that is steamed in the fragrant turmeric leaves. This amazingly tasty

Patoli has an aroma that lingers. The taste of this Patoli is similar to that of steamed modak but the aroma it gains from the turmeric leaves

makes it different. Dishes similar to Patoli are: Dind, Neveri, Ukadiche Modak, Badam Halwyache Modak.

So let’s get started with the Patole Recipe:

 

Preparation Time: 30 Minutes 

Cooking Time: 10 Minutes

Total Time: 40 Minutes

 

Ingredients:

 

1) 1/2 cup jaggery

2) 1 cup grated fresh coconut

3) Slat to taste

4) Cardamom Powder

5) 1/2 cup Water

6) 1 cup rice flour

7) 5 turmeric leaves

8) Ghee

 

Filling Method :

Cook the coconut and jaggery together into a pan over medium  low heat.

Add cardamom powder and little ghee mix it well. Once mixture is  thick, turn the heat off.

Cover Method: 

Take rice flour in bowl, add salt, water and mix it well.

Make a thick paste that is neither too thick nor too runny.

Wash turmeric leaves and spread little ghee on it.

Add spoonful of batter on it and spread it into a thin layer all over  leafe.

Add spoonful of  filling on onside of leaf.

Now fold the other half of leaf over it and press with your fingers.

Make all the remaining patolya like wise and keep aside.

Steam cook in to the modak steamer (modak patra) for 10 mins.

Remove from steamer and let them cool.

Now remove from leaf.

Pour little ghee on steamed patolya and serve it.

 

Filling Method :

1) Cook the coconut and jaggery together into a pan over medium  low heat.

2) Add cardamom powder and little ghee mix it well. Once mixture is  thick, turn the heat off.

Cover Method: 

1) Take rice flour in bowl, add salt, water and mix it well.

2) Make a thick paste that is neither too thick nor too runny.

3) Wash turmeric leaves and spread little ghee on it.

4) Add spoonful of batter on it and spread it into a thin layer all over  leaf.

5) Add spoonful of  filling on onside of leaf.

6) Now fold the other half of leaf over it and press with your fingers.

7) Make all the remaining patolya like wise and keep aside. Steam cook in to the modak steamer (modak patra) for 10 mins.

8) Remove from steamer and let them cool.

9) Now remove from leaf. Pour little ghee on steamed patolya and serve it.

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