Turmeric, The Spice Of Life/ Feature In The Star/Arasina Ele Gatti / Arasina Ele Kadubu/Turmeric Leaf Pancake

Turmeric, The Spice Of Life/ Feature In The Star/Arasina Ele Gatti / Arasina Ele Kadubu/Turmeric Leaf Pancake

I was very excited when a friend called and asked whether I’d like to be featured in an article in The Star.  She also requested me to share some traditional recipes that showcased Turmeric.  So I went through my recipe books and sent her a few options. The date was fixed and the recipes I chose took me back to my grandmother’s kitchen. It was a very nostalgic experience and made me think about the good old days,

Turmeric is known as the saffron of South India and used extensively in Mangalorean cooking. It is a very treasured spice as it is used in practically everything- Masala Powders, Curries, Soups, Tea Time Snacks, Desserts and even to beautify the skin.  It is used as a face pack and body scrub too.  And as kids, we experienced all this which we took very much for granted. Nowadays we don’t have much time to practice these beauty secrets although I do use turmeric in practically all my cooking.  Both the fresh root and the dried version are used and I love the bright, brilliant colour it gives to all my food.

So today, I am sharing a traditional tea time snack that my Mum used to make for us.  My grandma also used to make it. At that time we used to eat the filling only and discard the casing much to the annoyance of my Mum and Aunts. Nowadays we enjoy every single bite. The fragrance of this dish is so very appealing…..

Arasina Ele Gatti / Arasina Ele Kadubu is a rice pancake steamed in turmeric leaves

Arasina- Turmeric in Kannada

Ele means leaf

Gatti/Kadubu means pancake

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Ingredients:

5 to 7 medium-sized turmeric leaves, wash and pat dry

For the Covering: 1 cup roasted rice flour. If you don’t have this roast it on the stovetop on low flame till crisp and dry. Do not burn; ¼ tsp salt; ½ cup warm water.

Mix the rice flour, salt, and water in a large bowl to a soft consistency adding the water a little at a time.  Cove with cloth and rest 10 minutes while you prepare the rest of the ingredients.

For The Filling: ¾ cup freshly grated coconut; jaggery powder to taste; q/2 tsp cardamom powder

Mix together and keep ready.

Some Water

Ghee for serving

To Make:

Divide dough into five portions. Dip your hand in the water and sprinkle some water on the leaf. Take one portion of the rice dough, place in the centre of the leaf and pat it down evenly and thinly. Leave some space around the edges for folding.  Place 1 ½ tbsp filling on one side of the leaf.  Fold the leaf from the other side and gently press the edges together. Do the same with the remaining leaves, dough, and filling.  Place folded leaves in a steamer.  Steam for 20 – 25 minutes on high flame.  Take Gattis from the steamer and place it on a plate.  Remove turmeric leaf and serve hot with or without ghee.

NB: The amount of filling added depends on the size of the leaf/Gatti

The Video about Turmeric on YouTube thanks to The Star and Sheela Chandran

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