Loading...
A traditional Maharashtrian sweet dumpling. A delicate rice flour batter is spread on aromatic turmeric leaves, filled with a sweet coconut and jaggery mixture, and then steamed to perfection. A festival favorite!
For 6 servings
Prepare the Sweet Filling
Prepare the Turmeric Leaves
Make the Rice Batter
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A traditional Maharashtrian sweet dumpling. A delicate rice flour batter is spread on aromatic turmeric leaves, filled with a sweet coconut and jaggery mixture, and then steamed to perfection. A festival favorite!
This maharashtrian recipe takes 40 minutes to prepare and yields 6 servings. At 275 calories per serving with 2.71g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Assemble the Patholi
Steam the Patholi
Add 1 tablespoon of roasted poppy seeds (khus khus) or finely chopped nuts like cashews and almonds to the coconut-jaggery filling for extra texture and flavor.
For a slightly different texture, you can add 1-2 tablespoons of fine semolina (rava) to the rice flour when making the batter.
If you cannot find turmeric or banana leaves, you can steam the batter and filling in greased idli molds or small steel bowls (katoris) for a similar-tasting sweet, though it will lack the traditional leafy aroma.
The combination of rice flour, coconut, and jaggery provides a quick and sustained release of energy, making it a great festive snack or dessert.
Made entirely from rice flour, Patholi is naturally gluten-free, making it a safe and delicious sweet for individuals with gluten sensitivity or celiac disease.
The turmeric leaves used for steaming are known in traditional medicine to have digestive properties. Cardamom, added to the filling, is also well-regarded for its ability to soothe the digestive system.
Jaggery is an unrefined sugar that retains more minerals than white sugar, providing small amounts of iron, magnesium, and potassium.
Fresh turmeric leaves provide the signature aroma, but if they are unavailable, the best substitute is banana leaves. Cut them into appropriate sizes, and briefly pass them over a low flame to make them pliable before use. The flavor will be different but still delicious.
Patholi is a traditional steamed sweet, making it healthier than deep-fried desserts. It uses natural sweeteners like jaggery and provides energy from coconut and rice. However, it is a sweet treat, so it's best enjoyed in moderation as part of a balanced diet.
One serving of Patholi, which is typically 2 pieces, contains approximately 265-275 calories. This can vary slightly based on the amount of jaggery and coconut used.
Yes, you can prepare the coconut-jaggery filling a day in advance and store it in an airtight container in the refrigerator. The rice batter is best made fresh, just before assembling, to ensure the right consistency.
A hard or chewy texture is usually due to two reasons: the rice batter was too thick, or the patholi were over-steamed. Ensure your batter is a smooth, spreadable consistency, and steam for just 12-15 minutes until the outer layer is firm but still soft.
It is not recommended to use dry desiccated coconut as it will result in a very dry filling. If fresh coconut is unavailable, frozen grated coconut is a good alternative. Thaw it completely before use.