Patholi recipe, How to make Patholi recipe | Rice Rolls

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Patholi recipe with step by step photos – sweet recipe for the Ganesh Chaturthi festival.

patholi recipe

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 idli that are steamed in these aromatic leaves. I had almost forgotten about these idli. 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 patholi with rice flour. If possible use fine rice flour.

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 patholi to steam and told my sister to take care of the rest before I came. My sister made the remaining patholi and all the steamed patholi 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 patholi, you try making these at home. Your family is going to love it. Trust me!

patholi Goan recipe
Step-by-Step Guide

Preparation to make 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. Depending on the quality of rice flour, you can add less or more water than what I have added in the recipe.

patholi recipe

2: Mix the fresh grated coconut, powdered jaggery, cardamom powder and grated nutmeg in a plate or bowl. Note that I have used fine jaggery powder. If you chop jaggery, then cook it with the coconut and cardamom powder for 5 to 6 minutes on medium heat.

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 off the thick center vein with a knife.

patholi recipe

Making patholi

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

Steaming patholi

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

If you are looking for more Ganesha Chaturthi recipes then do check:

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Patholi recipe

5 from 1 vote
Patholi are steamed rice rolls which are stuffed with fresh coconut and jaggery mixture.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins

Cuisine Maharashtrian
Course: Sweets
Diet: Vegan
Difficulty Level: Easy

Servings 18 to 20 patholis
Units

Ingredients

for the outer cover of patholi

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

for the inner filling of patholi

  • 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)

Instructions

preparing the batter for the outer cover

  • Mix the rice flour, salt and water to a thick batter
  • Keep aside for 30 minutes.

preparing the filling

  • Mix all the ingredients for the filling and keep aside.

making patholi

  • Take the turmeric leaves and rinse them in water.
  • Wipe each leaf with a kitchen towel.
  • Press the middle vein of the leaf with a pestle or just slice it thinly with a knife without breaking the leaf.
  • Cut the base stalk of the leaf.
  • Spread the rice flour batter evenly on the leaf.
  • Add the filling in the center of the leaf.
  • Now fold the leaf gently horizontally or vertically.
  • Press the edges.
  • Steam the patholi on medium flame for about 10-12 minutes or till done.
  • When warm, remove the cooked turmeric leaves.
  • And serve patholi with some milk or ghee.
  • These can also be had plain.

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.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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37 Comments

  1. Thank you for this amazing recipe! I made Patholis today and my family loved them 😊 God bless you Dassana!

    1. Thank for your kind wishes and also for your feedback on the recipe. Good to know that your family loved the patholi.

  2. Loved this simple recipe and easy to follow instructions. Followed the recipe to a t and the result was outstanding. I had been growing turmeric for a few months and used to think about making this sweet with turmeric leaves. Today had the courage to try it because it was Ganesh Chaturthi and because Dassana had this amazing simple to follow recipe. I am so glad I made it but I ate most of what I made. have to pace myself next time I make this. Thank you so much Dassana!5 stars

    1. Thanks a lot Nima. The recipe is easy and I am glad you made it. Yes, it is addictive. Thanks again and wish you a Happy Ganesh Chaturthi festival.

  3. Hey…This looks tempting and I am going to try it this weekend. Quick Qs:
    1. If Modak and Patholi are similar except the turmeric leaf aroma, then shouldn’t the proportion of the rice to water be the same? I am a bit scared of rice dough, since the last I tried modak, by the time I finished assembling half the batch, the dough had gone cold and wouldnt take modak’s shape for the remaining batch or would crack. Any tips?
    2. If I don’t find Turmeric leaves, can I go with Banana leaves or other options? would Banana leaf have their aroma too?
    Your pics are very tempting 🙂5 stars

    1. The are similar but not same. For patholi a batter is made from the rice flour. The amount of water will depend on the texture of flour. In the recipe I have fine textured rice flour which will need less water. If a semi-fine or coarse textured flour is used, more water will be needed. When you made the modak, you must have added less water. The dough stays soft even after it cools and can be shaped. But it should not become dry, so always keep it covered with a lid or a kitchen towel. If you get cracks, then spread a bit of water in your palms and shape the dough. Yes you can use banana leaves or just steam them plain. Turmeric leaves gives a really good fragrance though. Banana leaf will have a different aroma and it is very mild and will go unnoticed. Thanks.

  4. 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

    1. 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.

      1. Hi Dassana,
        I am a fan of your blog and have tried quite a few of your recipes. Thank you for the photos and several thoughtful tips. We are from Mangalore and my mother always mashes banana into aata for the outer shell of the patHoli. This mix of aata and mashed banana is spread on the haldi paan before filling it with the coconut mix. The aroma and taste are amazing. Do try this variation when you get a chance.

        1. Thank you Chand. Glad to read your feedback. Thanks for sharing the variation too. I will give a try and I am sure it will be delicious.

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