Manjal Iretha Gatti

Prepare the Rice Dough

• In a large mixing bowl, combine the rice flour and salt.
• Bring 1.25 cups of water to a rolling boil. Carefully and gradually pour the boiling water into the rice flour mixture, stirring with a spatula or wooden spoon.
• Continue mixing until a shaggy dough forms. Cover the bowl and let it rest for 5-7 minutes. This allows the flour to absorb the steam and soften.
• Once the dough is cool enough to handle, grease your hands with a little ghee or oil and knead for 3-4 minutes until it becomes a soft, smooth, and pliable dough.

Assemble the Gatti

• Gently wash the turmeric leaves under running water and pat them dry with a clean cloth.
• Divide the prepared dough into 12 equal-sized balls.
• Take one turmeric leaf and place a dough ball in the center of its glossy side.
• Using your fingertips dipped in a little water, carefully spread the dough into a very thin, even layer across the surface of the leaf.
• Place about 1 to 1.5 tablespoons of the cooled coconut-jaggery filling along the center of the dough.
• Fold the leaf in half along its central vein, enclosing the filling. Gently press along the edges to seal the gatti.

Steam the Gatti

• Prepare a steamer by adding water to the bottom pot and bringing it to a boil.
• Arrange the folded gatti in the steamer basket, ensuring they are not overcrowded to allow for even cooking. You may need to steam in batches.
• Place the basket in the steamer, cover with a lid, and steam on medium-high heat for 12-15 minutes.
• The gatti are cooked when the turmeric leaves turn a darker shade of green and release a beautiful aroma. The outer rice covering will be firm and no longer sticky to the touch.

Serve

• Turn off the heat and let the gatti rest in the steamer for 5 minutes before removing.
• Serve the Manjal Iretha Gatti warm. To eat, gently unwrap the dumpling from the turmeric leaf.