- SOUMYA S SUVARNA
GATTI {Mangalorean Style}
Mangalorean Gatti, or steamed rice dumplings, are made with brown rice, jaggery, and coconut. Due to my inability to find turmeric leaves, I had to use banana leaves. I can eat this sweet dish every single day but usually, it's made during Diwali. My two favorite dishes from Mangalore are Kori Rutti and Gatti. It is a very straightforward recipe, and I can't see anyone messing it up. Look at the pictures below to get an idea of the batter's consistency. I used idly rice when I first posted this recipe. I recommend brown rice for the best taste.

Ingredients

Depending on the number of banana leaves needed/recommended turmeric leaves,
Rice soaked in water for 3-4 hours / 3 cups boiled rice / idly rice
Coconut grated finely
Jaggery, 1 cup
1 teaspoon powdered cardamom
Salt as desired
Ghee as an accompaniment
STEPS
Wash and wipe the banana leaves until they are dry. Trim the leaves to the desired size.
Combine the coconut, jaggery, and cardamom powder in a bowl. Leave aside.
Rice should be ground with salt and just enough water to form a fine thick paste. Spread the paste evenly between 4 banana leaves with your palm or a steel bowl.
Press the coconut-jaggery mixture on each leaf slightly so that it sticks to the batter.
Fold the leaves in half and steam for 20-25 minutes on medium heat in a bamboo steamer (see notes below on how to use the bamboo steamer).
Wait another 15 minutes before opening the steamer.
Carefully peel back the banana leaves to reveal the dish. Ghee can be served on the side.
NUTRITION
Calories: 860kcal Carbohydrates: 168g Protein: 11g Fat: 14g Saturated Fat: 12g Sodium: 15mg Potassium: 302mg Fiber: 5g Sugar: 53g Vitamin C: 1mgCalcium: 61mgIron: 3mg