Bareda Ireta Gatti is a traditional steamed rice cake from the Tulu region of Karnataka, cooked inside banana leaves.
This gives the dish a unique aroma and a soft, chewy texture.
Ingredients
For the Rice Batter:
Dosa Rice: 2 cups (soaked for 4-5 hours)
Beaten Rice (Poha/Avalakki): ½ cup (soaked for 10 minutes)
Grated Coconut: 1 cup
Salt: To taste
Water: As required for grinding
For the Filling (Optional/Traditional Style):
Grated Coconut: 1 cup
Jaggery: ½ cup (powdered or grated)
Cardamom Powder: ½ tsp
Instructions
1. Preparing the Batter
Wash and soak the Dosa Rice for at least 4 hours.
In a mixer-grinder, add the soaked rice, soaked beaten rice (poha), and grated coconut.
Grind it into a thick, smooth paste. The batter should be thicker than idli batter—it should hold its shape when spread.
Add salt to taste and mix well.
2. Preparing the Banana Leaves
Take fresh banana leaves and wash them thoroughly.
Quickly run the leaves over a low flame (wilting process). This makes the leaves flexible so they don’t tear when folding.
Cut the leaves into medium-sized rectangular pieces.
3. Assembling the Gatti
Place a piece of banana leaf on a flat surface.
Take a ladle of the thick rice batter and spread it evenly on the leaf, leaving space at the edges.
If making sweet Gatti: Spread a mixture of coconut, jaggery, and cardamom over the batter.
If making plain Gatti: Simply leave the batter as is.
Fold the leaf carefully from both sides and then from the ends to create a rectangular packet.
4. Steaming
Prepare a steamer (Pedavan/Idli cooker) with sufficient water.
Arrange the leaf packets inside the steamer.
Steam on medium-high heat for about 25 to 30 minutes.
Once cooked, let them cool slightly before unfolding.
Serving Suggestions
Sweet Gatti: Best served warm with a dollop of ghee.
Plain Gatti: Pairs perfectly with spicy coconut chutney, sambar, or a traditional Mangalorean chicken curry (Kori Rotti style).
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