By Devi Poojari
August 14, 2023
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Also known as patoli – this steamed rice pocket filled with coconut and jaggery, is a common sweet dish prepared in the regions of Goa, Maharashtra and Karnataka during the auspicious monsoon month.
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2 cups rice, soaked overnight ½ cup flattened rice, soaked for 15 mins 2 teaspoons ghee 1.5 cups grated coconut 1 + ¼ cup jaggery 1 teaspoon cardamom powder 1 pinch salt 15-20 turmeric leaves, washed
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Heat the ghee in a pan and add the grated coconut and jaggery.
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Allow the jaggery to start melting and combine with the coconut completely before you add the cardamom powder. Set aside to cool.
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Drain the two types of rice and grind into a fine paste before adding some water to make a batter.
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Add salt to the batter and mix well.
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Roll out the washed turmeric leaves and pat them dry before you spoon a layer of the rice batter on top.
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Add some of the coconut-jaggery filling in the centre and fold over into half.
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Repeat the process until you have enough and steam it for 12-15 minutes on medium-heat.
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Remove and unmould from the leaves and serve warm.
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