Bella Tarai Gatti

Gatti - rice dumplings stuffed with grated coconut and jaggery.

Bella Tarai Gatti is a Mangalorean steamed dumpling made of ground brown rice, coconut, and jaggery, traditionally wrapped in turmeric leaves and made for Diwali. Serve warm, straight out of the leaf, with a spoon of ghee melting on top.

Prep Time 30

Cook Time 25

Soaking time 4

Total Time 4 55

Servings Gattis

Calories 609kcal

Author Anushree Shetty

Equipment

Steamer (idli steamer or bamboo steamer)

Ingredients

Banana Leaves as required
3 cups Kerala Matta rice (or idly rice, soaked in water for 3-4 hours)
2 cups finely grated coconut
1 cup jaggery
½ teaspoon powdered cardamom powder
salt to taste
Ghee as accompaniment

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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.

Notes

Notes on using a bamboo steamer

You don't need a bamboo steamer for this; your idli vessel or any steamer you already own works just as well. I used a bamboo one simply because it's what I had, and here's how I went about it.

Place the wrapped leaves directly in the bamboo trays and cover with a lid. If you're using a plate or bowl inside the steamer instead, leave at least an inch of space on all sides so steam can move freely, and make sure the lid doesn't touch the food. I also lined mine with a clean kitchen towel to keep things from sticking.

Set the steamer over a wok or wide pan with just enough water to reach the bottom rim of the tray - not so much that it bubbles up into the food. Steam over medium-high heat for about 20 minutes, checking the water level once or twice and topping up with boiling water if it's running low. Don't let the pan boil dry.

Once it's done, turn off the heat and let the steamer sit for 10 to 15 minutes before opening it. It holds a lot of heat, so open the lid away from your face and let the steam clear for a few seconds before you reach in.

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