Diwali and no Manjol Eeretha Ghatti......no way....Diwali is incomplete without this for us Mangaloreans.
Aroma of turmeric leaves being steamed is unforgettable.
I had a hard time getting a nice picture of the ghatti...this was best among the worst....though ghatti tastes amazing.....they are not great lookers ...but who cares ....taste matters ....right....
Print this recipe
- 15 turmeric leaves
For outer covering
- 2 cups brown rice/rosematta(washed and soaked for 5 hrs)
- salt to taste
For sweet filling
- 2 cups coconut
- 1 1/2 cup jaggery
- few tablespoons of water (optional)
- 2 tsp cardamom powder
For outer covering:-
1.Grind the soaked rice and salt using little water to a fine, moist and thick dough.Keep this aside
1.Place a pan on medium flame,add jaggery, when it melts add the coconut,few tablespoon of water and cardamom powder and mix well,cook till you get a thick but moist filling.
2. Wash the turmeric leaves and wipe with dry cloth.
3. Apply the rice dough on the turmeric leaves, flatten it with your wet hands.
4. Place the sweet filling on the dough.
5. Fold the leaf.
6.Place it in a hot idli steamer, repeat the same with other leaves.Steam for 45 minutes.
7. Take off the flame, remove the dumpling from turmeric leaves and serve with homemade ghee.