Patoli

Create the Rice Flour Dough

• In a saucepan, bring 1 cup of water to a vigorous boil. Add the salt and 1 tsp of ghee.
• Lower the heat, then add the rice flour all at once. Stir quickly and continuously with a wooden spoon for 1-2 minutes until the flour absorbs the water and forms a cohesive lump.
• Turn off the heat, cover the pan, and let the dough rest in its own steam for 5 minutes.
• Transfer the warm dough to a plate. Grease your hands with a little ghee and knead for 3-4 minutes until it becomes smooth, soft, and pliable.

Assemble the Patolis

• Divide the dough into 8 equal-sized balls. Keep them covered with a damp cloth to prevent drying.
• Take one turmeric leaf and place it glossy side up. Place one ball of dough in the center.
• Dip your fingers in water and gently spread the dough into a thin, even layer across one half of the leaf.
• Spoon about 1-2 tablespoons of the coconut-jaggery filling onto the center of the dough layer.
• Carefully fold the leaf in half along its central vein, enclosing the filling. Lightly press the edges to seal.
• Repeat this process for all the remaining dough and filling.

Steam to Perfection

• Arrange the folded patolis in a steamer basket, ensuring they don't overlap too much. Steam in batches if necessary.
• Steam over medium heat for 10-12 minutes. The patolis are cooked when the leaves turn a darker shade of green and the outer rice layer appears firm and translucent.
• Turn off the heat and let them rest in the steamer for 2-3 minutes before removing.

Serve Warm

• Serve the patolis warm. To eat, gently peel away the turmeric leaf.
• For extra richness, you can drizzle a little ghee over the patoli before serving.