Steamed Patoli
By IFB | January 20, 2023
Program: Micro Power Level
Cook temp: 100% Micro Power level
Cook time: 10 mins
Ingredients:
- 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
Preparation:
- 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
- After cooling down a bit, take the dough on a plate and mix well
- Wash the turmeric leaves and pat them dry
- 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
- 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
- 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
- Close the patolyo by bringing the edges together. Apply slight pressure after closing it
- 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
- Steam them at 100% micro power level for 10 mins
(463)
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