This is a dish that is not only typical to Mangalore but a must during Gowri and Ganesha Festival as well as Nagapanchami.
The key ingredient in making " Manjol Eeretha Ghatti " ( Rice dumplings in turmeric leaves) have a very pleasant, unique aromatic smell rich in flavour. Turmeric leaves are used as a herb in cooking, as it gives a distinctive flavor to food.
Ingredients :
10-12 Turmeric leaves
2 cups brown rice
2 cups grated coconut
1 cup grated jaggery
1 tsp cardamom pd
Salt to taste
Method :
Wash and soak rice for 5 hrs. Grind coarsely to a paste by adding salt and water.
For the stuffings :
Heat a pan. Add jaggery and grated coconut to it and mix well. When it combines together add cardamom pd and mix it till you get a moist filling. Keep aside.
Wipe the turmeric leaves with a dry cloth.
Wash and soak rice for 5 hrs. Grind coarsely to a paste by adding salt and water.
For the stuffings :
Heat a pan. Add jaggery and grated coconut to it and mix well. When it combines together add cardamom pd and mix it till you get a moist filling. Keep aside.
Wipe the turmeric leaves with a dry cloth.
Apply the dough on the surface of the turmeric leaves. Flatten it and add the fillings on it and fold the leaves. Repeat the same with the other leaves.
Steam this in a idli steamer for 40-45 mins.
Serve hot.
I want to prepare this dish. I haven't tasted it ever. I want to know if the rice crust should be very salty or medium salty or not at all.. does the crust complement the filling? So it should almost as salty as the filling is sweet? I do not have an idli steamer. Can i put a plate on a stand in the cooker with water boiling at the bottom portion of the cooker? Does the dish taste good when eaten later(ie when not hot)?
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