Menasina Gatti

Menasina Gatti is a Jain speciality, a spicy,tangy and sweet  saucy preserve/ chutney .Tastes heavenly with akki rotii,neer dosa,rice undi ,idli or parathas.Got ths recipe from my FB friend Kudpi Raj Maam , an expert cook. Always love his recipes and had tried some of them. Fresh ghee is a must to get the right flavour and taste.


1 cup rice rava (idli rava )
3/4 cup finely grated coconut
2 tsp oil
1 tsp mustard
curry leaves
1 tsp urad dal
4-5 methi seeds
around 3 cups of water


  • Wash rice rava and add salt to taste,coconut grated 
  • In a pan take oil , put mustard , when it starts popping add methi, curry leaves and urad dal and fry for 2 minutes
  • Add rava mixture with 3 cups water  and cook (keep on stirring) till it becomes a lump
  • When it becomes cool make lemn size balls and press one of the sides of ball with your finger
  • Arrange these balls in a vessel that fits into your cooker or in idli stand
  • Put water in your cooke and keep on flame
  • When the water starts boiling keep the vessel in it and close the lid (without whistle)
  • Steam it for 20 minutes (like idli)
  • Serve hot with chutney or jaggery syrup

40 gms byadgi red chillies (long chillies)
10 gms ramnad red chillies(short chillies)
25 gms garlic flakes
75 gms jaggery
20 gms tamarind pulp
1.5 tsp salt
25 ml coconut oil
1/2 cup water

  • Peel the garlic flakes and powder the jaggery
  • Boil  half cup water in a pan ,add tamarind ,jaggery and boil for 2-3 mins and extract the sauce by filtering
  • Remove the stalks and roast the red chillies with little oil till it becomes crisp
  • Grind the roasted chillies with garlic and jaggery tamarind sauce into a smooth paste without water
  • Heat coconut oil in a pan add the paste,salt to taste and keep mixing on low flame for 2 mins, until the sauce thickens
  • Take care not to burn or caramalise the contents
  • Allow to cool and store in a sterile dry bottle or ceramic clay jar with tight lid
  • You can use this for 2-3 monts if kept in fridge
  • Dont forget to serve it with fresh ghee
Note: I used only byadgi chillies


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