Friday, September 2, 2011

Paatoli For Ganapati Bappa

In the month of Shravan, you start getting fresh turmeric leaves in the markets of Mumbai. My grandmother generally made "PaatoLi" on the NagPanchmi day along with cheppi kheer. Since I didn't get a chance to make paatoli and my kitchen garden produced a wonderful harvest of fresh turmeric leaves, I decided to offer this as a Naivedya to Lord Ganapati.

PaatoLi -  count 7 
1 cup rice flour
1 cup water
1/2 tsp salt

For stuffing (called chun)
3/4 cup freshly scraped coconut
1/2 cup grated jaggery (use more or less per taste)
5 green cardamoms, peeled & crushed

1. Add coconut and jaggery to a heavy bottomed saucepan. Saute till the mixture is dryish. Add powdered cardamoms. Let it cool down completely.
2. Whisk rice flour, salt and water till there are no lumps.
3. Wash turmeric leaves and set aside.Pat them dry.
4. Heat water in a steamer/pressure cooker.
5. Place a turmeric leaf on a platform. Spread rice paste on the leaf.

6. Add coconut -jaggery mixture only on the half part of the leaf as below.

7.  Imagine the middle horizontal stem of the leaf for the symmetry. So one half of the leaf will have a rice paste topped with coconut-jaggery and the part will have just rice paste. Now fold the leaf with the rice paste over the coconut mixture.
8. Place in a steamer plate carefully.
9. Cover and cook for 21 minutes.
10. Serve hot patoLis.

Note -
1. I used Chinese bamboo steamer for steaming my patoLis.
2. I used Laxmi brand rice flour.
3 This is a vegan recipe. However, patolis are traditionally served with a dollopof ghee/toop/clarified butter.
4. Turmeric leaf is used as a flavorful wrapper. It is not meant to be eaten.
5. Pressure cooker can also be used. Do not use the pressure.
6. Depending on the size of the turmeric leaves, the count of patoli may change.

Ganapati Bappa Morya!

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