Gatti - rice dumplings stuffed with grated coconut and jaggery.
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Gatti

Course Breakfast, Brunch
Cuisine Mangalorean
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4 Gattis
Author Anushree Shetty

Ingredients

  • Banana Leaves as required
  • 3 cups boiled rice / idly rice soaked in water for 3-4 hours
  • 2 cups finely grated coconut
  • 1 cup jaggery
  • 1/2 teaspoon powdered cardamom powder
  • salt to taste
  • Ghee as accompaniment

Instructions

  • Wash and wipe the banana leaves till they are dry. Cut the leaves to the desired size.
  • Mix the coconut, jaggery and cardamom powder in a bowl till they are combined. Set them aside.
  • Grind the rice with salt and just enough water to get a fine thick paste. Divide the paste between 4 banana leaves and use the palm of your hand or a steel bowl to spread them evenly.
  • Add the coconut-jaggery mixture to each of the leaves and press them slightly so that it sticks to the batter. Fold the leaves into half and steam them in a steamer (see notes below on using a bamboo steamer) for 20 -25 minutes on medium heat till they are cooked. Let its rest for another 15 minutes before opening the steamer.
  • Open the banana leaves delicately to reveal the dish / Gatti. Serve hot with ghee.