Steamed Patoli

IFB Spice Secrets

Steamed Patoli

By IFB | January 20, 2023

Program: Micro Power Level

Cook temp: 100% Micro Power level

Cook time: 10 mins


  • 15 turmeric leaves
  • 1 cup rice flour
  • 2 cups water
  • ¼ teaspoon salt
  • 2 cups freshly grated coconut
  • 5 cardamom pods peeled and crushed
  • ¾ cup grated jaggery


  1. Boil water in a glass bowl for 6 min at 100% micro power level. After boiling, add the rice flour and salt in parts and mix well with a spoon. After it absorbs all water, heat the mixture at 100% micro power level for 1 min
  2. After cooling down a bit, take the dough on a plate and mix well
  3. Wash the turmeric leaves and pat them dry
  4. In a glass bowl add freshly grated coconut, grated jaggery and crushed cardamom pods. Cook for 3 minutes at 100% micro power level till coconut and jaggery gets mixed. Let it cool
  5. On the smooth inside part of the leaf, spread 2 tablespoon of rice flour dough. Whenever the fingers get sticky with dough, just dip them in water and spread the dough. Leave some space near the edges of the leaf
  6. Over this spread 1 teaspoon of grated coconut and jaggery mixture. Do not worry if the edges remain slightly open too. Our goal is to steam them
  7. Close the patolyo by bringing the edges together. Apply slight pressure after closing it
  8. Arrange patolyo in a perforated steamer container. Add hot water in a big microwave safe glass bowl to fill 2 inches from base, place steamer container on the glass bowl, covered with lid
  9. Steam them at 100% micro power level for 10 mins


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