Coconut Gatta Pulav
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About Coconut Gatta Pulav
Wao, Coconut Pulav with Gatta—what a delightful fusion! This recipe brings together Marwadi special gatte and the aromatic flavors of South Indian coconut pulav, creating a dish that's both unique and irresistibly tasty.
The soft, spiced gattas blend beautifully with fragrant coconut rice, resulting in a meal that's bursting with flavor and texture. Serve Coconut Gatta Pulav with your favorite dip or chutney for a truly satisfying lunch or dinner experience.
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Recipe Time & More
Ingredients
- 1/2 cup Flour (for gatta)
- 1/4 tsp Salt (or as per taste)
- 1/4 tsp Red Chillies
- 1/4 tsp Carom Seeds (Ajwain)
- 2 cup Rice (for boiled)
- 1 cup Coconut (grated fresh)
- 2 tbsp Desi Ghee
- 1/2 tsp Mustard Seeds (Rai)
- 2 Bay Leaf (Tej Patta)
- 4.5 leaves Curry
- 2 Black Cardamom
- 2 cloves Cloves
- 9 Black Pepper (Whole)
- 2 Red Chillies (dry)
- 1 tsp Salt (or as per taste)
- 3 tbsp Milk
- 1/2 cup Coriander (Dhania, chopped)
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Instructions
- Ingredients for gatta -
- Ingredients for coconut rice -
- In a bowl add gram flour, salt, red chilli powder, ajwain and little water. knead it into tight dough.
- Roll it into a big size log and cut into 3 inch pieces.
- Boil water in a pan and add gatta in it. Boil for 10 minutes on high flame.
- Now gatta floats on water. It means cooked perfectly.
- After that strain water and cut boiled gatta into small pieces.
- For making coconut gatta pulav - In a wok add ghee and heat it up
- Add mustard seeds let it crackle.
- Add bay leaf, curry leaves, cardamom, cloves, black pepper, dry red chilli and roast slightly.
- Now add boiled gatta in it and saute it for 3 - 4 minutes.
- Now add greated fresh coconut. Mix it well.
- Add salt and mix it.
- Add milk mix well.
- Add boiled rice and mix lightly.
- Cover with lid and cook for 3 - 4 minutes on low flame.
- Add chopped coriander leaves and mix.
- Coconut gatta pulav is ready to serve.
Recipe Notes
Additional Tips
- For extra flavor, toast the grated coconut in a little desi ghee until golden before mixing it into the rice—this will intensify the coconut aroma and add a subtle nuttiness.
- If you prefer crispier gatta, shallow-fry the steamed gatta pieces in ghee or oil until golden before adding them to the pulav, adding an appealing texture contrast.
- To infuse authentic South Indian flavor, temper mustard seeds, curry leaves, and a pinch of hing (asafoetida) in hot ghee, then pour this tempering over the finished pulav before serving.
- This pulav pairs exceptionally well with a tangy tomato or mint chutney; for a richer experience, serve alongside a cool cucumber raita spiked with roasted cumin powder.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.8g | Cholesterol: 1mg | Sodium: 712mg | Fiber: 1g | Sugar: 1g
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Neeru Gupta
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This looks so inviting! I’m eager to try it.
So delicious! Excited to make it.
Such a scrumptious dish! Thank you.
This looks incredible! Thank you.