Patolee/ Steamed Rice Jaggery Pancakes | How to make Patolee/ Steamed Rice Jaggery Pancakes

By Lynette Dsouza  |  17th May 2016  |  
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  • Patolee/ Steamed Rice Jaggery  Pancakes, How to make Patolee/ Steamed Rice Jaggery  Pancakes
Patolee/ Steamed Rice Jaggery Pancakesby Lynette Dsouza
  • Prep Time

    5

    Hours
  • Cook Time

    15

    mins
  • Serves

    10

    People

17

0





About Patolee/ Steamed Rice Jaggery Pancakes Recipe

This is a speciality from Karnataka usually prepared on August 15 which is also Assumption Day in the Christian Calendar. A rice batter is spread on a turmeric (haldi) leaf and stuffed with jaggery filling and steamed.

Patolee/ Steamed Rice Jaggery Pancakes

Ingredients to make Patolee/ Steamed Rice Jaggery Pancakes

  • 2 cups raw rice, 10 haldi leaves, 1 coconut, 1/2 cup jaggery, 1 tsp cardamon powder, 1 tbsp roasted sesame (optional)

How to make Patolee/ Steamed Rice Jaggery Pancakes

  1. 1. Wash the leaves lightly wipe and set aside
  2. 2. Soak the rice for about 4 hours, and then grind to a dry paste without water
  3. 3. Make a mixture of grated jaggery, coconut, cardamom powder and roasted sesame seeds, you can heat it a little to melt the jaggery just 2-3 minutes
  4. 4. Take water in a bowl, take the rice paste and spread over the leaf with the help of water. Once the rice is spread, add the jaggery mixture in between and fold till both the sides meet towards the end.
  5. 5. Steam the rice cakes in a steamer till the colour changes from green to yellow. Leave to cool or eat it hot. Taste best with a hot cup of tea.

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