Patoli | Patholi | Patholeo | Kadubu | Indian Style Rice Rolls

Patholi, Sihi Kadubu, Naga Panchami, ganesh Chaturthi sweets recipes, #indianrecipes #konkanirecipes

5 from 5 votes

Patoli | Patholi | Patholeo | Kadubu | Indian Style Rice Rolls

Patoli or Patholi or Patoleo is a steamed Indian dish where the rice rolls or dumplings are filled with jaggery and coconut mixture. The highlight or the unique aroma of this dish comes by steaming it in turmeric leaves.

Prep Time15

Cook Time14

Total Time29

Course: Desserts, sweets

Cuisine: Coastal Karnataka, Goa, Indian, Maharashtra, Mangalore, South Indian, Udupi

Servings:

Calories: 257kcal

Author: Kushi

Ingredients

FOR THE OUTER LAYER

1 cup Rice , raw (uncooked)
½ cup Coconut , Grated (freshly grated if possible)
¼ cup Puffed rice or Popped rice or Flattened rice (poha, murmura, layi) – optional. makes the outer layer soft.
½ teaspoon Salt (adjust to taste)
¼ cup Water (approx)

FOR THE FILLING

½ cup Jaggery
1 cup Coconut grated, adjust accordingly, use freshly grated if possible.
¼ teaspoon Cardamom powder

Other Ingredient

6 big leaves Turmeric leaves or 10 to 12 small turmeric leaves - check tips for substitute

Instructions

Step I (Prepare batter for outer layer)

Wash and soak rice in water for 1 hour and then drain.
1 cup Rice
In a mixer add coconut, poha or popped rice, salt, soaked rice, and ¼ cup water to make a medium-thick and smooth paste.
½ cup Coconut, ¼ cup Puffed rice, ½ teaspoon Salt, ¼ cup Water

Step II (Prepare the filling)

In a bowl add ½ cup coconut and jaggery, and mix. Depending on the moisture content in the jaggery or if using jaggery powder adjust the amount of coconut accordingly. Add coconut in increments until the coconut absorbs moisture from jaggery. I added 1 cup of grated coconut in the recipe.
1 cup Coconut, ½ cup Jaggery
Then add cardamom powder and mix.
¼ teaspoon Cardamom powder

Step III (Steaming Kadubu or Patholi)

Wash the turmeric leaves and wipe out any excess water. Depending on the size of the steamer and the leaves you may have to trim ends or cut each leaf into halves.
6 big leaves Turmeric leaves
Make your steamer ready: Depending on the steamer or cooker you are going to use, add water to it. Cover the steamer, and bring it to a rolling boil.
Now spread the batter about 1 or 2 tablespoon on each turmeric leaf. Thick or thin is an individual choice. We love when the outer layer is on the thinner side. Check video for more details.
You can add the filling in two ways horizontally or vertically (again check the video to get a better idea) – First method: add the filling along the length of the leaf and fold one side down or the Second method: add the filling from center to one end of the leaf and fold from another end down.
Place these in the steamer and steam for 12 to 14 minutes or until done.
Let it cool so that patholis separate easily from the leaves. When hot, the outer layer may stick to the leaves and may crack when separating from leaves but it still tastes good and we do this almost all the time because the aroma that fills your kitchen while steaming patholis will not allow you to wait till they cool down.
Patholis are ready. Serve them as is or along with some melted brown butter or ghee.

Notes

If for some reason you add too much of water while grinding, make the batter thick with rice flour.
The filling is very flexible. Adjust the sweetness to taste.
If you are not able to find turmeric leaves, use banana leaves, corn husk or even parchment paper with dry turmeric to give traditional taste.
I use fresh coconut. Feel free to substitute with dry or frozen coconut flakes.

Nutrition