How to make 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.

Main Ingredients : Rice (चावल), Turmeric leaves

Cuisine : Maharashtrian

Course : Snacks and Starters

Patoli Recipe Card


Hindi: chawal
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.

For more recipes related to Patoli checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Edamame Quinoa Burger, Grilled Spinach Cutlets, Parmesan Crumb Chicken, Sausage Rolls.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Patoli Recipe

  • Rice 1 cup

  • Turmeric leaves 16

  • Salt a pinch

  • Pure ghee as required

  • For stuffing

  • Jaggery (gur) grated 6 tablespoons

  • Coconut scraped 1 cup


Step 1

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.

Step 2

Take coconut in a pan and roast lightly. Add jaggery and cook for five to seven minutes. Set aside to cool.

Step 3

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

Step 4

They can also be made in banana leaves. When done, peel off the leaves, dribble a little ghee and serve hot.