Patolio (Turmeric leaves dumplings)

August 15, 2020

Patolio (Turmeric leaves dumplings)

Patolio are dumplings made of rice with coconut and jaggery stuffing; made within turmeric leaves. Some make them with par boiled rice, some with rice flour, some wheat flour and some make a semolina batter. Using a mixer of par boiled rice and raw rice makes the patolio softer.

Ingredients:

Matta / par boiled (ukdo) rice : 1 & 1/2 cups

Raw rice : 1/2 cup

Grated coconut : 3 cup

Jaggery : 1 & 1/2 cup

Cardamom : 1 tsp

Grated ginger : 2 inch piece (optional)

Salt : to taste

Turmeric leaves : as required

Procedure:

Wash the rice thoroughly and soak it overnight for 7 to 8 hours. (Both together). (You could soak and grind only the par boiled rice 1 & 1/2 cup and then add 1/2 cup rice flour or ragi flour. In this case you could do the grinding in a mixer jar.)

* Using an electric grinder or a grinding stone, grind the rice to make a thick batter. Add salt while grinding.

Cook the coconut and jaggery over a low heat until the jaggery gets melted. Add some cardamom powder and grated ginger (optional). You may also add some roasted mung dal if you like.

Spread a thin layer of the batter on the turmeric leaves around 1mm thickness.

Place the coconut jaggery stuffing length wise.

And seal the edges lengthwise.

Prepare a steamer and steam them for about an hour. Once they are done remove the lid and leave them open otherwise they will break.

or put them on a griddle pan, keep covered and roast on both sides.

* If you are using a mixer for grinding the rice, the batter will not be so thick as required to spread on the leaves, in that case you may add some rice flour to thicken it. Or the second option is that you drain out the water from the rice and powder them fine. Then add water little at a time until you get the desired consistency and run it on the mixer.