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Patoleos/Patolis/Pathoyo Recipe

Patoleos/Patolis pronounced as "pathoyo" or "pathoyee" is a Traditional Goan/Mangalorean tea time snack which is prepared in most Goan/Mangalorean homes, on 15th August, in order to celebrate the feast of The Assumption of The Blessed Virgin Mary into Heaven. 
It is made out of Rice batter and stuffed with grated coconut and jaggery, wrapped in Turmeric leaves and steamed. Since turmeric leaves are not available here in Dubai, two of my close buddies, Cynthia Fernandes(Cyn) & Vincent Jelkie(VJ), brought them for me all the way from their garden back home in Belgaum, India. 
When Patoleos/Patolis are being prepared at home, the entire house is filled with a sweet, strong Aroma of the Turmeric leaves. I can bet you can't just eat one and get away with it! 
This post is dedicated to my buddies, Cyn & VJ! 
Course Tea Time Snack
Cuisine Goan, Mangalorean
Keyword patholeos, Patoleos, patolis
Prep Time 10 minutes
Cook Time 25 minutes
2 hours
Total Time 35 minutes
Servings 20 pcs

Ingredients

For the Stuffing:

  • 250 gms Fresh Grated Coconut (1 medium sized coconut)
  • 180 gms Grated Palm Jaggery (or sugarcane jaggery)
  • 1/2 tspn Green Cardamom powder (elaichi)
  • 1/4 tspn Nutmeg powder (optional)
  • 1 tspn Clarified butter (ghee)

For the Outer Covering:

  • 10 Turmeric leaves
  • 1 cup Brown Rice (or white ukda rice)
  • 1/2 tspn Table Salt
  • 1/4 cup Water (for grinding the paste)
  • 1/4 cup Water (for your finger tips while spreading the paste)
  • 2 cups Water (for steaming/cooking)

Instructions

For the outer covering:

  • Soak the rice in a bowl and keep it covered for approx 2-3 hours
  • After 2-3 hours, Wash the rice thoroughly and drain out all the water
  • In a mixer grinder, add the rice and add some water to it(DO NOT add the entire 1/4 cup of water at once, add little by little) The consistency has to be thick, similar to that of a paste
  • Empty the rice paste into a bowl. Add the salt, mix it well, Cover it and keep it aside

For the stuffing:

  • In a pan, heat the clarified butter(ghee) on medium flame
  • Once it has completely melted/heated, add the grated coconut and mix well
  • Stir this mixture for 5-7 minutes on low flame
  • Add the grated jaggery, cardamom(elaichi) powder, Nutmeg(zaiphal) powder(if using) and stir well for the next 7-10 minutes on low flame
  • Turn off the flame and let the stuffing cool(at room temperature) completely
  • Only once the stuffing has cooled completely, will we start making the patoleos

For cooking the Patoleos:

  • Gently wash all the Turmeric leaves with water and wipe them completely dry
  • If the leaves are too big, you can cut them into two halves. Cut them horizontally across & NOT vertically in the centre. 
  • Take a spoon full of the rice paste and place it on the Turmeric leaf
  • Lightly, wet the tips of your fingers with water and gently spread the rice paste on to the entire leaf
  • Do not make the spread too thick or else the taste of the rice will over power the taste of the coconut and jaggery
  • Once you have finished spreading the rice paste on the entire leaf, add 1 spoon of the stuffing right in the centre of the leaf
  • Spread the stuffing vertically in the centre from top to bottom and flatten it abit
  • Close the leaf and gently press it on all sides so that it is sealed completely. Follow the same steps for all the leaves, until the batter is over

For Steaming the Patoleos/Patolis

  • Take a Colander and lightly grease it with some clarified butter(ghee). Place all the patoleos/patolis in it
  • Take a Vessel and fill water in it till about 2 inches in height. Place it on medium flame and wait for it to start boiling. Once it starts boiling, place the colander (in which we've placed all the patoleos/patolis) on top of the vessel. Cover it with a lid and let it boil for 20-25 minutes on medium flame
    Note: Ensure that the boiling water is not touching the colander. If it is, then you're going to have to reduce the water quantity in the vessel.
    Remember: We require only the steam from the water, for cooking and NOT the water directly
  • Once ready, remove the Patoleos from the leaf & enjoy them Hot, with a nice Hot cup of Tea :) 
    Note:If you're going to eat them later, DO NOT remove them from the leaf. You can place them in a Casarole and eat them later.
  • And as I said earlier, I bet you won't eat just one and get away with it!!

After you've tried my recipe, Please don't forget to share your valuable feedback/suggestions with me. I'd Love to hear from You :)