Sweet, fragrant dumplings from coastal Karnataka made with ripe jackfruit, rice rava, and jaggery. Steamed in banana leaves, these soft treats are a beloved monsoon snack, perfect with a cup of tea.
Prep20 min
Cook25 min
Servings12
Serving size: 1 serving
163cal
2gprotein
31gcarbs
4g
Ingredients
2 cup Ripe Jackfruit Puree (from deseeded, fragrant jackfruit bulbs)
1.5 cup Idli Rava (also known as rice rava)
0.75 cup Jaggery (grated or powdered)
1 cup Fresh Grated Coconut
0.5 tsp Cardamom Powder
0.25 tsp Salt
12 pieces Banana Leaves (cut into approximately 8x6 inch rectangles)
1 tbsp Ghee (for greasing the leaves, can use coconut oil)
Aromatic and nutty clarified butter, a staple in Indian cooking. Making ghee at home is simple, rewarding, and results in a pure, flavorful cooking fat perfect for sautéing, frying, and tempering.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Aromatic, fiber-rich Pelakai Gatti, a unique mom's recipe style comfort food. Don't miss it!
This mangalorean dish is perfect for lunch. With 379.2099999999999 calories and 2.54g of protein per serving, it's a low-calorie option for your meal plan.
fat
In a large mixing bowl, combine the Idli Rava, grated jaggery, fresh grated coconut, cardamom powder, and salt. Mix well to combine the dry ingredients.
Add the ripe jackfruit puree to the bowl.
Using your hands or a sturdy spoon, mix everything thoroughly until a thick, uniform batter is formed. The consistency should be like a very thick cake batter. Do not add any water; the moisture from the jackfruit is sufficient.
2
Rest the Batter
Cover the bowl and set the batter aside to rest for at least 30 minutes. This crucial step allows the rava to absorb moisture from the jackfruit and soften, ensuring a soft texture.
3
Prepare Leaves and Steamer
While the batter rests, prepare the banana leaves. Gently run each leaf piece over a low open flame for 5-10 seconds until it becomes pliable and turns a darker, glossy green. This prevents tearing when folding.
Wipe the wilted leaves clean with a damp cloth.
Prepare your steamer by adding 2-3 inches of water to the base and bringing it to a rolling boil over medium-high heat.
4
Assemble the Gatti
Take one prepared banana leaf. Lightly grease the glossy side with a bit of ghee or coconut oil.
Place a large spoonful (about 1/3 cup) of the batter in the center of the leaf.
Fold the leaf in half lengthwise to enclose the batter, then fold the open sides underneath to create a sealed rectangular packet.
Repeat this process with the remaining batter and leaves.
5
Steam the Gatti
Carefully arrange the wrapped packets in the steamer basket or tray. Ensure they are not overcrowded to allow for even steam circulation.
Place the basket over the boiling water, cover the steamer with a tight-fitting lid, and steam for 20-25 minutes on medium-high heat.
6
Rest and Serve
After 20-25 minutes, turn off the heat. Let the gatti rest in the covered steamer for 5 more minutes. This helps them set.
To check for doneness, carefully unwrap one packet; a toothpick inserted into the center should come out clean.
Serve the Pelakai Gatti warm, either in the leaf or unwrapped, with an optional dollop of ghee.
136cal
0gprotein
0gcarbs
15gfat
Ingredients
1 lb Unsalted Butter (High-quality, grass-fed butter will yield the most flavorful and nutritious ghee.)
Instructions
1
Melt the Butter
Cut the unsalted butter into 1-inch cubes to ensure even melting.
Place the butter cubes in a heavy-bottomed, medium-sized saucepan or pot.
Heat the pot over medium-low heat. Allow the butter to melt completely without stirring, which should take about 5-7 minutes.
2
Simmer and Clarify
Once melted, increase the heat slightly to a medium-low simmer. The butter will go through several stages.
First, it will come to a boil and a layer of white foam (milk solids) will form on top. Let it simmer gently.
After 10-15 minutes, the foam will start to thin, the bubbling will become finer, and the liquid will turn more transparent.
Continue simmering. The milk solids will begin to sink to the bottom and turn a golden-brown color. The bubbling will become very quiet, and the liquid will be clear and golden. This process takes about 10 more minutes.
The key indicator that the ghee is ready is a distinct nutty, popcorn-like aroma. Be very watchful at this stage to prevent the solids from burning.
3
Strain the Ghee
Immediately remove the pot from the heat once the milk solids are golden brown and the aroma is nutty.
Let the ghee cool in the pot for about 5-10 minutes to reduce the risk of burns.
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a clean, completely dry, heatproof glass jar.
Carefully and slowly pour the hot ghee through the cheesecloth-lined sieve, leaving the browned milk solids behind in the pot.
4
Cool and Store
Allow the strained ghee to cool completely to room temperature in the jar, uncovered. As it cools, it will solidify and become opaque.
Once fully cooled and solidified, seal the jar with an airtight lid.
Store the ghee in a cool, dark pantry for up to 3 months, or in the refrigerator for up to a year.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
