patholi recipe for ganesh chaturthi, how to make patholi recipe

5 from 1 vote

patholi recipe with step by step photos – sweet recipe for the ganesh chaturthi festival.

patholi are steamed rice rolls which are stuffed with fresh coconut and jaggery mixture. patholi are made during the gauri and ganesha festival here. what makes the patholi special is the steaming technique. these rolls are steamed in fresh turmeric leaves.

fresh & tender turmeric leaves have such a sweet fragrance. i wish i could make you guys get the fragrance of turmeric leaves. it is a beautiful sweet fragrance.

the patholi rolls while steaming get the aroma and flavor from the turmeric leaves. this is what makes the patholi special. when steaming these delicacies, the whole kitchen smells divine.

in the months of july-aug-sept, we get fresh turmeric leaves in the goan and konkan coastal belt of india.

fresh turmeric leaves for patholi

besides making this fragrant sweet dish, even fish or masala stuffed fish is steamed in the turmeric leaves.

i should also mention cucumber idlis that are steamed in these aromatic leaves. i had almost forgotten about these idlis. i plan to make them soon.

my mom makes patholi in these months and this is my mom’s recipe. she actually soaks the rice and grinds it. the batter is not fermented.

i chose the easy way. i made patholis with rice flour. if possible use fine rice flour. mine weren’t that fine, but the patholi was great.

after a long long time (read 5 years) i savored and relished patholi and it reminded me of the times when mom would make these for us.

the patholi tastes similar to modak except for the turmeric leaves aroma. thin & soft steamed rice cover stuffed with the heavenly coconut and melted jaggery infused with the aroma of cardamom and not to forget the turmeric leaves.

what i like about this delicacy is that these are vegan, healthy & oil-free for a sweet. indian sweets, specifically are laden with oil, ghee, fats and sugar.

they are also a gluten free for a sweet dessert. along with so many good points, they have the goodness of turmeric leaves. we all know how much good is turmeric for the body.

patholi & turmeric leaves

if you cannot get turmeric leaves, then you can also steam the patholi in banana leaves.

i am showing a step by step version of making the patholi. thanks to my sis who took the photos when i was making the patholi. it is a bit lengthy process but you will sure enjoy the results.

just to let you know, in between making the patholi, i urgently got a call from somewhere and i had to go out. i had kept some patholis to steam and told my sis to take care of the rest before i came. my sis made the remaining patholi and all the steamed patholis she stacked them up one above the other.

as a result due to the steam & heat the patholi got stuck to each other 🙁 it was difficult to separate them and somehow i could barely manage a few better ones for the final pics. by the time i came it was already getting dark, so just took some not so good shots 🙁

i hope in spite of the broken patholis, you try making these at home. your family is going to love it. trust me…

patholi goan recipe

if you are looking for more ganesha chaturthi recipes then do check fried modaksemolina modak, varan bhaat, alu vadipuran poli, rava ladoococonut ladoo and boondi ladoo recipe.

patholi recipe details are given below:

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patholi recipe

patholi are steamed rice rolls which are stuffed with fresh coconut and jaggery mixture.
course sweets
cuisine maharashtrian
prep time 1 hour
cook time 30 minutes
total time 1 hour 30 minutes
servings 18 to 20 patholis
author dassana amit

ingredients (1 cup = 250 ml)

for the outer cover

  • 8 to 10 large turmeric leaves or 18-20 small leaves
  • 2 cups fine rice flour
  • ½ teaspoon salt
  • approx 1.5 cups water - add more if required

for the inner filling

  • 2 cups fresh grated coconut
  • 1.5 to 2 cups powdered jaggery - adjust according to your taste
  • 1 teaspoon cardamom powder or crushed cardamom
  • 1 to 2 pinch of grated nutmeg
  • choice of dry fruits (optional)

how to make recipe

preparing the batter for the outer cover:

  1. mix the rice flour, salt and water to a thick batter
  2. keep aside for 30 minutes.

preparing the filling:

  1. mix all the ingredients for the filling and keep aside.

making the rice rolls:

  1. take the turmeric leaves and rinse them in water.
  2. wipe each leaf with a kitchen towel.
  3. press the middle vein of the leaf with a pestle or just slice it thinly with a knife without breaking the leaf.
  4. cut the base stalk of the leaf.
  5. spread the rice flour batter evenly on the leaf.
  6. add the filling in the center of the leaf.
  7. now fold the leaf gently horizontally or vertically.
  8. press the edges.
  9. steam the patholi on medium flame for about 10-12 minutes or till done.
  10. when warm, remove the cooked turmeric leaves.
  11. and serve patholi with some milk or ghee.
  12. these can also be had plain.

recipe notes

if the rice batter becomes thin, add more rice flour.

if the batter is very thick, then add some more water.

the sweetness of the filling can be adjusted as per your taste.

step by step method of making patholi recipe:

1: in a pan or bowl, mix the rice flour & salt with water to make a thick batter. the batter should be thicker than a dosa batter. it should not be runny when spread on the leaves.

patholi recipe

2: mix the fresh grated coconut, powdered jaggery, cardamom powder and grated nutmeg in a plate or bowl.

patholi recipe

3: now rinse all the turmeric leaves. wipe them dry. slice the stalks from the leaves. take each leaf and with a pestle smash the middle vein of the each leaf. this helps in rolling the leaves easily. you can also scrape of the thick center vein with a knife.

patholi recipe

4: now spread the rice batter on the leaf. cover the complete leaf.

patholi recipe

5: add the coconut-jaggery filling in the center of the leaf.

patholi recipe

6: fold one side down and press the edges. you can fold the leaves vertically or horizontally.

patholi recipe

8: since i had long leaves, i cut the leaves into 2 or 3 parts. if you have small leaves, you can keep them whole & intact.

patholi recipe

9: place the stuffed leaves on a idli steamer rack or any steamer lid or rack.

patholi recipe

10: steam these for some 10-12 minutes till done. you can use either the pressure cooker or idli cooker for steaming. remove once steamed. if you have a small steamer, you will have to repeat the whole process.

patholi recipe

11: then when they are warm, gently remove the turmeric leaves from the steamed rolls and serve warm. patholi can be had plain or with some ghee or milk. you can also have them plain. even the cracked ones taste good 🙂

patholi recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



29 thoughts on “patholi recipe for ganesh chaturthi, how to make patholi recipe

  1. hi. nice post. i am from goa and patoli is goan traditional dish, we make patolis at nagpanchami and ganesh chaturthi also. main method of making patoli is to making dough of rice flour , no need to make batter so it will not stick to the leaves after cooked.. i never heard batter recipe in goa goans make dough out of it. dont worry about the dark color.. try it

    • thanks harsha. i will try with the dough variation this festive season. my mom is from goa and has been making patoli since ages. this is how i learnt it from her and this how i make it even today with the rice batter. if the rice batter is not thin, then the the patolis does not stick to the haldi leaves.

  2. Hi, Dasana Amit n Amit,
    Can you guide me, how to go to Modak recipe directly, I means without searching in sweet section, direct to the modak recipe page,
    Thanks to awesome couple,
    Siris.

  3. Love these sweets and love your pictures

  4. Hi Dassana,

    I tried your stuffed brinjal and patholi. Both were awesome.

    As regards, patholi, the jaggery which I brought from the store was good but I had to put it on the gas along with the coconut to get a smooth filling. The jaggery had to melt and then only I could put in the filling on the leaf.

    Otherwise, everything was nice.

    Vanessa

    • thanks vanessa. depends upon the quality and texture of jaggery. but what you have done is perfectly ok. i do the same thing when i make modaks.

  5. Hi !.We love patholis.I too make it often.Since I from South Canara, my recipe is slightly different.I soak rice and grind it with coconut and some soaked poha and a small piece of jaggery.The stuffing is the same as yours.The patholis cme out extremely soft.Try it sometime.

    • hi shubha. next time i am going your method for making the patholi. with the addition of poha, i am sure it will be soft.

  6. looks yummy wish I can get turmeric leaves here.. is there any alternative which can be used!

    • you can use banana leaves instead of turmeric leaves.

  7. Hi Dassana,

    Gr8 and most easiest recipe for patholi as we Mangis have a very long tedious process for the same.
    Your recipe was the most simplest for this dish, my daughter is very fond of patholi and due to the lengthy process i used to avoid it. Now with your recipe i can make it whenever she wants.

    Thanks again.

    Regards
    Lajwanti Shetty

    • thanks lajwanti. i do agree this is the easiest recipe for making patholi. do try making this version.

  8. This is very new to me. Looks very tempting. I love all sweets with jaggery. Lovely traditional post!

  9. Hi Dassana,
    My mother makes these on occasions and i love the aroma of these when they are getting steamed…they also taste great. The rice dough my mother uses is a bit thicker,not like a batter and has to be pressed in a fashion to cover the leaf followed by placing the stuffing and sealing it before steaming them.Nice to know you are posting such dishes for everyone to know.

    • thanks ashwini. i know of the rice dough variation. i think this method is much easier than the rice dough method.

  10. hmmm I can almost get the flavour of those leaves…like I mentioned in FB I used to get this from my neighbor while living in coorg…sadly turmeric leaves are not available in the city where I live now…awesome post Dassana.

    • you can grow your own turmeric leaves nisa… just try growing them. they grow well in pots too.

  11. Hi Dassana,

    This is very tasty recipe. We have a similar recipe in Sri Lanka. It’s called as ” Halapa” . It’s made by using “Kanda Leaf” then steam as same . But we are using rice floor dough. Dough ball is flatten to the Kanda Leaf .

    • thanks aruni for sharing the sri lankan version. even this recipe is sometimes made with rice flour dough 🙂

  12. Hi Dassana,
    I have never heard of these or tried them before. This looks so delicious. I love the whole steaming process and the use of the turmeric leaves.
    Beautiful photographs too!

  13. This is just the recipe I was drooling about when you posted a picture of the turmeric leaves in your last post. I just love the fragrance. It is also added to rice cooked in coconut milk and the fragrance it imparts is heavenly! Wish I could reach out for one. Have been dreaming of this for so many years!

    • thanks radha. i am sure adding turmeric leaves to the rice cooked in coconut milk would be heavenly. now this is going to be mine another recipe soon. thanks for sharing.

  14. First time I have seen turmeric leaves. I wish I could get here.

    Pics are not bad Dassana. Much better than mine. I always cook at evening. I can’t take great shots as yours some reason.

    Glad to know about this patholi recipe. Completely new to me.

    • thanks. i think with a little practice and effort anyone can take good photographs. you can try taking pics in ample day light. it really makes a lot of difference to the photos.

  15. I really enjoyed reading about this recipe, I have never had this…but would love to try someday for sure:)!

  16. wow, i have never had patholi.. it sounds so intriguing and i sure has its own taste because of the turmeric leaves.
    gorgeous clicks Dassana!

    • I love patholi. i have made this and it taste very nice because of the turmeric leaves.. wonderful dish

      • thanks smita

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