Patoli

 

Patoli

How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away!  This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines. Today lets change the concept and bring back our old traditional dish called Patoli. Patoli is a steamed rice sweet pancake which has a special flavour of turmeric leaves.

Introduction

The monsoon brings with it all sorts of scents–from the much of romanticised petrichor to the less agreeable musty smell that clings to your clothes through the season. It is this season when we experience more of aromas through nature. To have the same feel for each and every food we have, “Patoli” is the best dish which has a distinct special flavour of turmeric leaves. Patoli is a sweet, rice, dumpling which is steamed in turmeric leaves. Every region has modified their dish with their availability of ingredients. But today we will have a look on authentic patoli preparation. Before we start actually making the patoli, lets have a short history about patoli, in order to gain more knowledge on the dish we prepare.

History of Patoli

Patoli has its origin deep routed in Goa. In Goa, this dish is called pathoyo or patoleo and is made on 15 August, which is the Feast of the Assumption of Our Lady. Many villages also celebrate this day as the harvest festival, so pathoyo are prepared to herald the first harvest. They make the rice covering by soaking and grinding Goan red rice and they use local black toddy jaggery in the filling.. As rice is the staple diet of goan, and turmeric leaves grow abundant during monsoon season, this gave rise to innovation of patoli. Most of people used to prepare this dish during the month of Shravan especially on Nag Panchami. Before everyone starts getting their mouth watery, let us proceed with the recipe.

Recipe

Ingredients

·         Turmeric leaves               10

For making dough

·         Rice flour                          1 cup

·         Water                                1 Cup

·         Ghee                                 1 tbsp

·         Salt                                    1 tsp

For making the filling

·         Grated coconut                   1 Cup

·         Jaggery                               ½ Cup

·         Cardamom powder             1 tsp

Method

For making the filling

·         Take a pan and on a medium flame, melt the jaggery in it.

·         Once the jaggery has melted, add the grated coconut to it and stir it well.

·         Further add cardamom powder to enhance its flavour and stir it well.

·         Keep the mixture aside and cool it down.

For making the dough

·         Take a vessel and on a medium flame, add a cup of water to it.

·         Bring it to a boil and then add salt and ghee to it.

·         Once the water starts boiling, add the rice flour to it and stir it well.

·         Once it is mixed thoroughly, cover it with a lid, and let it steam for about a minute.

·         Switch off the gas flame and start kneading the dough well.

·         Make sure to apply ghee on oil before you start kneading the dough.

For making patoli

·         Wash the turmeric leaves well.

·         Heat water in the steamer.

·         Apply ghee on the shinning side of turmeric leaves.

·         Make small portions of the dough and place one of each of the leaves.

·         Start spreading the dough by gently pressing it, and make sure it will spread in the shape of the leaf.

·         Take a spoonful of filling and spread it on one side only.

·         Fold the leaves sideways and place it in the steamer.

·         Cook them for about 10 to 15 minutes.

·         When done, just peel of the leaf from one side, pour a tsp of ghee and serve it hot.