How to make Patoli - Steamed pancakes stuffed with coconut and jaggery mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice flour (चावल का आटा), Fresh coconut (ताज़ा नारियल)

Cuisine : Karnataka

Course : Mithais

Patoli Recipe Card

Patoli
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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.

You can also find more Mithais recipes like Atte Ja Ladun, Doodh Ki Barfi, Walnut Burfi, Sattu aur Mawa Laddoo.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Patoli Recipe

  • Rice flour 1 cup

  • Fresh coconut scraped 1 cup

  • Jaggery (gur) grated ½ cup

  • Ghee 1½ teaspoons + for greasing

  • Cashewnuts broken 1 tablespoon

  • cardamom powder 1 tablespoon

  • turmeric leaves halved 4

Method

Step 1

Heat 1 teaspoon ghee in a non-stick pan, add coconut and mix well. Add jaggery mix and cook till the jaggery melts. Add cashewnuts and mix well. Add cardamom powder and mix well. Remove from heat, cool down to room temperature.

Step 2

Combine rice flour, remaining ghee in a bowl. Add sufficient water and mix well to make a smooth and thick batter.

Step 3

Spread some of the batter in the centre of each piece of turmeric leaf, place a portion of coconut mixture on one side of the batter, fold the leaf over and press gently.

Step 4

Heat sufficient water in a steamer, place these packets on the slotted plate of the steamer, cover and steam for 10 minutes.

Step 5

Remove from the steamer, open the packets, brush ghee over them and serve immediately.