Fresh turmeric leaves are widely used in India, mainly along the coastal regions, where almost every backyard will have a patch of turmeric growing in it. These Turmeric leaves are cathartic, astringent and antiseptic. This dish is not only typical to Mangalore but a must during Gowri and Ganesha Festivals in Maharashtra. In Mangalore, Nag Panchami is synonymous with Manjal Eretha Gatti. It is typical dish prepared in all the households who observe this festival in the region. Nag Panchami is one of the significant festivals celebrated in Mangalore, which falls on the fifth day of the moonlit fortnight of the month of Shravan. So I made this turmeric leaf wrapped sweet to celebrate Nag Panchami ... which falls tomorrow.
Ingredients :
10-12 medium sized turmeric leaves (washed carefully, take care not to tear)
2 cups parboiled rice / Ukda chawal
1/2 tsp salt
For Filling :
2 cups or one whole fresh coconut grated
250 gms Jaggery or as desired
1 tsp cardamom pd. (optional)
Method :
1. Clean and soak the rice for atleast 3 - 4 hrs. I soaked it overnight.
2. Grind the soaked rice with salt and very little water to a fine & smooth batter. keep the batter thick because if watery it will flow off the leaves.
3. In a large bowl mix the grated coconut & jaggery. I usually avoid cardamom pd. as I like the fragrance and aroma, the turmeric leaf imparts to be prominent after cooked.
4. Take one leaf, place a ball of rice batter at one end of the leaf and spread forward across the length using your fingers. Leave the edges of the leaf to avoid spillage when pressed.
5. The batter should be applied as thin as possible.
6. Place the coconut & jaggery mixture in the centre of the leaf.
7. Fold the leaf vertically into half. continue to follow the same process with all the leaves.
8. Cover & steam cook the appams in a steaming vessel for 20-25 minutes on high flame.
9. Similarly you can make potu gatti by omitting the sweet filling .. which taste heaven with my Mangalorean Mackerel curry / Chicken gassi.
Ingredients :
10-12 medium sized turmeric leaves (washed carefully, take care not to tear)
2 cups parboiled rice / Ukda chawal
1/2 tsp salt
For Filling :
2 cups or one whole fresh coconut grated
250 gms Jaggery or as desired
1 tsp cardamom pd. (optional)
Method :
1. Clean and soak the rice for atleast 3 - 4 hrs. I soaked it overnight.
2. Grind the soaked rice with salt and very little water to a fine & smooth batter. keep the batter thick because if watery it will flow off the leaves.
3. In a large bowl mix the grated coconut & jaggery. I usually avoid cardamom pd. as I like the fragrance and aroma, the turmeric leaf imparts to be prominent after cooked.
5. The batter should be applied as thin as possible.
6. Place the coconut & jaggery mixture in the centre of the leaf.
7. Fold the leaf vertically into half. continue to follow the same process with all the leaves.
8. Cover & steam cook the appams in a steaming vessel for 20-25 minutes on high flame.
9. Similarly you can make potu gatti by omitting the sweet filling .. which taste heaven with my Mangalorean Mackerel curry / Chicken gassi.
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