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.


turmeric leaves,

  • 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


  • 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.


Calories: 860kcal Carbohydrates: 168g Protein: 11g Fat: 14g Saturated Fat: 12g Sodium: 15mg Potassium: 302mg Fiber: 5g Sugar: 53g Vitamin C: 1mgCalcium: 61mgIron: 3mg

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