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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.
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