Ingredients

To make the sweet stuffing

1. In a pan, add the grated fresh coconut.
2. Sauté the coconut for 2 minutes until slightly toasted. Sprinkle water if the coconut sticks to the pan.
3. Add cashews, raisins and cardamom powder and mix well for 1 minute (or till you get a nice aroma).
4. Switch off the flame.
5. Add the date paste and salt.
6. Mix well. Keep aside to cool.

To make the batter

1. Add rice flour and salt to a bowl.
2. Add a bit of water and mix. Do not add the water all at once since the water quantity varies depending on the type of rice flour (unpolished flours typically absorb more water).
3. Keep adding water bit by bit and mix well to make a thick paste of dropping consistency. Ensure no dry flour is remaining.

Directions

1. Wash the turmeric leaves. Pat dry.
2. If the leaves are big, cut them into two pieces (each piece should be around 6 inches long).
3. Place the turmeric leaf on the board.
4. Take a spoonful of the batter and spread a thin layer evenly on the top side of the leaf using your fingertips. Dip your fingers in water to prevent the batter sticking.
5. Place a spoonful of the sweet stuffing on the batter and spread it evenly with a gentle hand.
6. Fold the leaf and press gently to seal the patoli.
7. Place the patolis in a steamer or pressure cooker (without the whistle) and steam for around 10-15 minutes or till done.
8. Let the patolis cool before serving. 
9. Serve without removing the leaf to retain the freshness and flavor. Remove the turmeric leaf before eating.

Notes

• If the consistency of the batter becomes very thin, then the leaf won’t peel easily and the patoli will break
• Let the patoli cool which allows the leaf to be peeled easily.
• When the patoli is done it will change colour.