Patoleo

This is a nice tea-time snack very common along coastal India. There are small variations in the basic preparation. The one written here is basically the kind made in a Goan / Mangalorean Christian home. Though made anytime during the year (depending on the availability of the leaves), it is traditionally made on the 15th August to celebrate the feast of the Assumption of the Blessed Virgin Mary.

In the absence of turmeric leaves, many prepare these in Banana leaves or Jackfruit leaves.

Ingredients:

100 gms mung dal (hulled mung beans)

1 large coconut grated (unsweetened dessicated coconut may also be used)

250 gms jaggery

8-10 cardamom

250 gms rice flour

12 turmeric leaves

1 tsp olive oil

Method:

Wash the leaves and dry them with a kitchen towel.

Soak the mung dal in water for a couple of hours. This reduces the cooking time.

Boil the mung dal till soft.

In another vessel, melt the jaggery with a teaspoon of oil. It is always better to cut the jaggery to pieces before melting.

Once the jaggery is melted, add the coconut.

Give it a stir and add the boiled dal and the powdered cardamom.

Your stuffing is now ready.

While the stuffing cools down, you can make the dough by adding a little salt to the flour and then some water (approximately 2 cups). Knead the dough till it is soft enough to be layered on the leaf.

Take a small ball of dough and spread it along the leaf, as shown in the picture. Wet your hands before spreading. This prevents the dough from sticking to your fingers and ensures even spreading of the dough.

Then lay the stuffing in the centre of the leaf along its midrib. You would need approximately 2 ½ to 3 tsp stuffing per leaf.

Once this is done, fold the leaf over.

Once a few of these are ready, steam them in a steamer. If you do not have a steamer, you can use a vessel and colander. Fill the vessel with a little water and put the colander on top. Ensure that the water does not touch the colander.

You need not put only a single layer in the steamer. The patolies may be placed one over the other. These need to be steamed for around 15 minutes, till the leaves change colour and the rice layer is firm.

Once done, peel the leaf and enjoy a tasty treat!!!!

Any left over patolios may be stored in the fridge in air-tight containers. Just steam them before eating.

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