‘Pelakai da Ghatti’ is a traditional (seasonal) snack or breakfast item in Mangalorean cuisine. And it is loved by everyone in my family. This dish is traditionally made using the teak leaf, and it gives the ghatti / steamed cake a beautiful yellow colour and amazing aroma.
- 30 – 35 Jackfruit Pulp, cut into pieces
- 1 1/2 cup White Rice
- 1/4 Grated Coconut
- 1/2 cup Jaggery ( or as required )
- 6-8 Cardamom
- 1/2 tsp Peppercorn
- 2 Big Banana Leaves / 6-8 Teak Leaves
- 3/4 tsp Salt
- Wash and soak rice in water for 3 hours.
- Grind rice along with jackfruit pulps, cardamom and pepper to a thick-mildly coarse paste (do not use water for grinding). Add jaggery as required for sweetness, if the jackfruit is not too sweet.
- Add grated coconut and salt to the thick jackfruit paste and give a good stir.
- Place a banana leaf on the steamer and transfer the thick paste over it.
- Cover it with another banana leaf and steam for 45 to 60 mins. Steam for first 10 mins on high flame and then reduce the flame to medium.
- Remove and cut to pieces and serve hot or cold.
- Do not add too much rice or the ghatti/steamed cake will turn out hard.
- For the mentioned amount of rice, you can add few extra pulps says 5-6, but not more or it might turn out soggy.
- If you are using frozen jackfruit for this recipe, then bring it to room temperature before using it.