Pelakai Gatti
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.
For 12 servings
Prepare the Batter
- 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.
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fully ripe, sweet, and fragrant jackfruit for the best flavor. The quality of the jackfruit is key to this dish.
- 2The batter consistency should be thick and hold its shape. Avoid the temptation to add any water.
- 3Wilting the banana leaves over a flame is essential to make them flexible and prevent them from cracking when folded.
- 4If banana leaves are unavailable, you can use turmeric leaves for a different aroma, or steam the batter in greased idli molds.
- 5Serve warm with a dollop of ghee for an enhanced, traditional flavor experience.
Adapt it for your goals.
Add-ins
For extra texture and flavor, you can add 2-3 tablespoons of chopped cashews or almonds to the batter.
SweetenerSweetener
While traditional, jaggery can be substituted with coconut sugar or date paste. Adjust the quantity based on your preferred sweetness level.
Leaf WrapperLeaf Wrapper
Turmeric leaves (arishina ele) can be used instead of banana leaves, which will impart their unique, fragrant aroma to the gatti.
Why this is on our healthy list.
Source of Natural Energy
The combination of rice rava, jaggery, and jackfruit provides complex and simple carbohydrates, offering a sustained release of energy, making it a great snack.
Rich in Fiber
Jackfruit and coconut are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining regular bowel movements.
Steamed, Not Fried
This dish is prepared by steaming, a healthy cooking method that uses no excess oil, preserving nutrients and keeping the fat content low compared to fried snacks.
Frequently asked questions
Pelakai Gatti is a traditional sweet dumpling from the coastal regions of Karnataka, India. It's made with a batter of ripe jackfruit, rice rava (idli rava), jaggery, and coconut, which is then wrapped in banana leaves and steamed.