Xantilicious.com

Pattolio

Pattolio is a steamed sweet. This sweet is prepared in turmeric leaves. Rice paste is applied to the turmeric leaves and then stuffed with coconut and Jaggery filling and then steamed. Pattolio are prepared for special occasions, festivals and certain days like 24th June (Sao Joao), 1st August, and specially on 15th August(Assumption of Our Lady). Enjoy the pattolios this 15th August!!!
  • Passive
    10 minutes
  • Prep
    20-25 minutes
  • Cook
    10-12 minutes
  • Servings
    20-25 Pc.

Ingredients

For the Rice paste:-
  • 2 cup Rice flour (See recipe notes below if using parboiled rice)
  • 1/2 tsp Salt
For the Stuffing (Chunn):-
  • 1/3 cup Chana dal
  • 1/4 tsp Salt
  • 1 cup Jaggery (goan palm and cane jaggery, mixed)
  • 2 cup Fresh grated coconut
  • 1/2 tsp cardamom powder
  • 20-25 Turmeric Leaves

Instructions

Prepare the Stuffing(Chunn):-
  • 1 Soak the chana dal for atleast 2 hours.
  • 2 Boil the dal using 1/2 cup water and a pinch of salt for about 10 minutes till t he dal is cooked. Drain the water. Keep the dal aside.
  • 3 In another vessel, add 1/4 cup water and jaggery and allow it to melt. Then add the coconut and a pinch salt. Cook till the water dries. (Not too dry, keep the filling a little moist).
  • 4 Then add the chana dal along with cardamom powder.
  • 5 Mix well. Now your filling(chunn) is ready. Keep it aside.
Prepare the Pattolio:-
  • 6 In a bowl, add the rice flour and 1/2 tsp salt. Add 2 1/2- 3 cups hot boiling water to the flour.(Add little by little).
  • 7 Mix well till it forms a nice thick paste consistency. (Add more water if required to form the paste)
  • 8 Wipe the turmeric leaves with a moist cloth.
  • 9 Take some rice flour paste. Place it on a leaf as shown.
  • 10 Spread the rice paste all over the leaf. (Make use of water in between to help spread the thick paste smoothly).
  • 11 Repeat for all the leaves.
  • 12 Place the coconut jaggery stuffing as shown.
  • 13 Repeat for all leaves.
  • 14 Close the leaf as shown.
  • 15 Repeat for all leaves.
  • 16 Place the pattolio's in a steamer.Steam the pattolio's for 10-12 minutes.
  • 17 Remove them from steamer. Let them rest for about 10 minutes.
  • 18 Serve! Unwrap the leaves and enjoy the aroma of the turmeric leaves.
  • 19 Enjoy the pattolio's!!!

Recipe Notes

If using parboiled rice(ukdde tandol) , then soak the 2 cup rice overnight. Next day grind it till a thick smooth paste is formed. Add salt to the paste.

 

46 Comments

  1. Hi Xanti,

    Can we use store bought rice flour for the paste … If yes, please share the procedure …. Thanks

    Have you used home-grown leaves? … Love your blog and passion for cooking…

    1. Hi Irene

      Yes, you can use store bought rice flour. I have used the same in making the pattolis. The procedure in the recipe uses store bought rice flour. Yes, these turmeric leaves are from my garden as here in The US we don’t get these leaves.

  2. Wow looks yummy….do u have the recipe for mandos …

    1. Hi Rekha

      https://xantilicious.com/recipe/jackfruit-cake/

      This above link to jackfruit cake recipe which is baked can be used for ‘Mandos’ but steaming it in a steamer. Or mandos can also be done by just grinding rice, jaggery, coconut, cardamom powder and then steaming it. (Alternative add jackfruit pulp or cashew pulp).

    2. Hi Xanti,
      Thanks for putting up such a wonderful food blog. We don’t get pattollio leaves here in Canada How can I grow them? Please help. I miss pattollio, reminds me of my mom making these for us.Any suggestions?
      Thanks

      1. Hi Fatima
        Thanks for appreciating my work 🙂 . Well, get fresh turmeric from any Indian store and plant it in soil.

  3. Thanks Xanti….do I keep the quantities same as in the jackfruit cake or do I increase the jaggery for sweetness

    1. Hi Rekha
      Are you planning on making pattolio or jackfruit cake?

    2. I got fresh turmeric root from the Indian store here. I will try to plant them and see if I can grow these. Thanks so much! I will keep you updated… Please keep in touch and keep up the excellent Job 🙂

  4. Hi Xanti
    Want to make mandos….

  5. Hi Xanti,
    Looks delicious

    Thanks

    1. Thanks so much Arul:)

  6. Yeah….. I will be forwarding this recipe to the novice cooks of Auckland who are interested in making them. We are planning to make them on the 15th of August when the Goan community meets for the feast, Since we are in the Southern Hemisphere, haldi leaves grow December to February. So I harvest and freeze them. Keep up the good work.
    Francis from Auckland.

    1. Thanks so much Francis for appreciating my work. . Well, great to know that haldi leaves can be kept frozen. Have not heard of this before 🙂 Will try this out.

    2. Francis please tell me how you can freeze turmeric leaves, and for how long. I have grown them in a pot in my balcony. Thanks

      1. Hi Dorothy
        I think you just wrap the leaves in aluminum foil and then in plastic and freeze for months. (I have not tried but have seen banana leaves in stores but just packed in plastic bags and freezes)

  7. Xanti – tried your Patoleo recipe it turned out well and to the mark. Thank you so much for sharing.

    1. Your most welcome Lidwina and thank you so much for sharing your feedback with me 😊

  8. Hi Xanti,

    Thank you for the recipe.. I didn’t know one could grow turmeric leaves here in the US.. I can never find turmeric leaves here in CA, I was going to make patholi, with banana leaves.. thank you….

    1. Hello Jennifer
      Your most welcome. Yes, you can grow turmeric. It will also grow faster or slower depending upon where you are based at … Like warmer climates will take 1-2 months….colder regions will take 5-6 months !

  9. Do you have the recipe of goan mackerel para .If not please try to post the recipe of para.Thanks in advance.

    1. Hi

      I don’t have the parra recipe as of now on my website. Will post once I make it 🙂

  10. I’m using par boiled rice. I have soaked the rice over night n ground. Do I need to cook this paste or can use straight on d leaves?

    1. Hi Tina
      Sorry for the late reply , was tied up with work …
      No need to boil the paste .as it will be steamed

  11. This blog is exciting! Where do you get your jaggery from? And coconuts too?

    1. Hi milo
      Goan palm jaggery from Goa .
      I use frozen grated coconut

  12. Hi Xanti ….

    Ur receipes are simply awesome .

    Can you please share receipe for Goan authentic garam masala powder if U have .

    1. Hi Aneil
      Thanks for the appreciation.
      Well , in Goä we do not do any garam masalas.
      If your talking about the xacuti masala then I do have it on my website

  13. Hello Xanti, is there an alternative I could use instead of turmeric leaves? Parchment paper or something else?

    1. Hi Tracy ,
      I have not tried using parchment paper. It should work though but will miss the turmeric leaves fragrance 😊

    2. Use banana leaves

      1. Good idea

    3. Hi Xanti,
      Today being the Feast of Assumption,was checking out your recipe for Patoleo. Happened to see a recipe where this guy used baking paper shaped and cut i like turmeric leaves and used fresh turmeric root in the water while steaming. them for the flavour.
      Haven’t tried it as I have turmeric leaves, but could help someone.

      https://youtu.be/SdVsdhyui9Q

      1. Hi
        Yes have seen parchment paper being used in some recipes . Thanks for sharing though 🙏😊

  14. Dear Xanti,
    Thank you for all the amazing recipes. I’ve tried recently the beef roast for the first time and it turned out amazing. I also tried xacuti and koiloreos.
    I’m going to try the pattolio’s on 15th Aug.
    Thank you once again☺️☺️

    1. Thanks espy for sharing your feedback 😊

  15. Xanti awesome recipe for patolis.. thnx for sharing. I did not know that chana dal can also be used

    1. Hi Vanessa
      Yes can may use or skip 😊

  16. Thanks so much for this recipe. I tried it out for the first time today, being the feast of the Assumption. It turned out excellent. Didn’t use the chana dal though. The measures were perfect and I got exactly 25.

    1. Thanks sharon for your lovely feedback 😊glad you liked it

  17. Nice recipe….just wanted to know if the Chana dal gives the added flavour….thanks in advance

    1. Hi
      Chana dal doesn’t give extra flavour , but it tastes good along with the coconut and Jaggery 😊

  18. I’ve been following various recipes by you Xanti and till date, none of them have disappointed me. Love them. Keep up the good work.

    1. Thanks Leann

  19. Hi Xanti Fabulous recipe. . I just steamed these as I have a lovely tumeric plant full of beautiful leaves atm. . I want to share some with my Goan friend’s elderly mum. Please advise if I need to remove the leaves and resteam in the morning? Wondering if the leaves will impart any bitterness or strong flavour if I store them cooked and wrapped up in the refrigerator for tmrw morning. Thanks so much.

    1. Hi Lorraine, you can rested them in the leaves itself.

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