Paatoli is a traditional dish made by various communities in Maharashtra as well as Karnataka. It is a sweet dish with a wonderful aroma and flavour of the turmeric leaves used as a base for the dish.
In the NKGSB cuisine of Karwar, Paatoli is made traditionally on the occasion Naag Panchami and Ganesh Chaturthi. With Karwar’s proximity to the sea, coconuts and rice are a part of the staple diet. Similarly even the sweet dishes are made using healthy ingredients like coconut and jaggery!
Paatoli is one such dish which is made by spreading some rice paste over the turmeric leaf and stuffed with a sweet coconut jaggery filling! The flavour of the turmeric leaves as well as it’s nutrients seep in through the rice flour and gives a totally delicious flavour to the paatoli. A completely healthy dish, the nutritional value is maintained further by the steaming method!
Though in the olden days, the rice paste was prepared by soaking rice overnight and then grinding it to a paste in a huge mortar & pestle, today it is made using the readily available rice flour from the grocery stores!
For some more traditional sweet dishes, do take a look at the following recipes too, by clicking on the links below…..
- Gaajar Halwa
- Fried Mango Modak
- Karwar Style Madgane With Rajgira And Oats
- Paatolyo (With A Twist)
- Gavhley Kheer
- Doodhi Sabudana Kheer
- Shevayaanchi Kheer
- Sheera (Sooji Ka Halwa)
Prep Time : 25 min
Cooking Time : 15 min
Serves : 6
Cup Used : 200 ml
(I) For The Filling :
- 6 Large Turmeric Leaves
- 1 cup Coconut
- 1 cup Jaggery
- 1 tsp Cardamom Powder
For The Outer Covering :
- 1 cup Rice Flour
- 3/4 – 1 cup Clean Water (Approx)
- 1/4 tsp Salt
- To make Paatoli, first heat a kadhai and add ghee to it. Add the grated coconut and jaggery to it. Stir on high flame stirring constantly, for a few minutes till the jaggery melts.
- Stir further till the mixture becomes slightly dry, but not sticky and add the cardamom powder to it. Set aside to cool
- In the meantime, mix together the rice flour, water and salt well, assuring that there are no lumps at all.
- It is advisable to add water gradually as required get a smooth spreadable paste.
- Next, rinse the turmeric leaves and pat dry with a clean kitchen towel.
- Spread the rice flour paste evenly on the top surface of the leaves, leaving about a 3/4 cm border at the edges.
- Spread the prepared coconut jaggery mixture lightly on half portion of the paste, without applying any pressure.
- Cover with the remaining half portion of the leaf and place it in a greased steamer.
- Repeat the same process till all the leaves are used.
- Cover the steamer with the lid and cook on high for 15 minutes.
- After about 5 minutes, open the lid and transfer the paatoli to a serving dish.
- Serves the delicious Paatoli with a drizzle of some pure homemade Ghee!!
Pictures depicting the cooking process :