Patoli (Patoleo)
Patoli (Patoleo) Rice flour dumplings stuffed with sweet coconut, cardamom, and jaggery, wrapped in fresh turmeric leaves and steamed — a traditional Goan festive treat.
Servings 15 Patoli
Equipment
- steamer
- Kadai
Ingredients
- 15 turmeric leaves
- 1 cup rice flour
- 2 cups water
- ¼ teaspoon salt
- 2 cups freshly grated coconut
- 5 cardamom pods peeled and crushed
- ¾ cup grated jaggery
- Salt to taste
Instructions
- Boil the water. Add rice flour and salt gradually, mixing well. Once the water is absorbed, switch off the heat and let it cool.
- Once cooled slightly, transfer the dough to a plate and mix well.
- Wash the turmeric leaves and pat dry.
- Heat a kadai, add grated coconut, jaggery, crushed cardamom, and salt. Stir for 2–3 minutes until combined. Switch off heat and let cool.
- Keep a bowl of water nearby for sticky fingertips.
- Place a turmeric leaf on a plate. Spread 2 tablespoons of rice flour dough over the smooth inner side, leaving space at the edges.
- Spread 1 teaspoon of the coconut-jaggery mixture over the dough. Don't overfill — some open edges are fine.
- Fold the leaf edges together like closing an envelope, and press gently. Fold vertically if easier.
- Cut large patoli in half before steaming.
- Steam for 20 minutes.
- Serve hot, still wrapped in the leaf.
Video
Notes
Keep a bowl of water handy to dip fingertips while spreading the dough.
Don't worry if the edges remain slightly open — the goal is simply to steam the dumplings.
If the patoli are large, cut them in halves before steaming.
Don't worry if the edges remain slightly open — the goal is simply to steam the dumplings.
If the patoli are large, cut them in halves before steaming.