Patoli It is the turmeric leaves that add a special flavour to these steamed rice sweet pancakes This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 14 Jun 2014 in Recipes Course New Update Main Ingredients Rice, Turmeric leaves Cuisine Maharashtrian Course Snacks and Starters Prep Time 3.30-4 hour Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Patoli 1 cup Rice a pinch Turmeric leaves as required Pure ghee 16 Turmeric leaf Stuffing 6 tablespoons Jaggery (gur), grated 1 cup Coconut, scraped Method Soak rice in three cups of water for two hours. Drain and grind into a thick paste using very little water. Add salt to taste. Take coconut in a pan and roast lightly. Add jaggery and cook for five to seven minutes. Set aside to cool. Heat water in a steamer. Apply ghee on the shining side of the turmeric leaves. Spread a little rice batter on each leaf. Put a spoonful of the coconut stuffing and fold the leaves sideways. Place them in the hot steamer and cover. Cook for ten to fifteen minutes. They can also be made in banana leaves. When done, peel off the leaves, dribble a little ghee and serve hot. #Pure ghee #Rice #Stuffing #Turmeric leaf Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article