Genasale is coconut and jaggery filled steamed kadubu or steamed rice cake, usually folded and steam cooked in banana leaves. Banana leaf gives beautiful aroma and a good taste to this Genasale. Genasale is prepared using few basic ingredients but the end result is mouth watering, everyone’s favourite dish.
In my ancestral home, Navaratri/Dasara is celebrated by worshiping Goddess Durga. This Genasale is the main offering to the Goddess during night puja. I still vividly remember waiting for this Genasale prasadam to be served, while having a scrumptious traditional dinner. Now let us learn how to prepare this Genasale or kayi kadubu (kayi = coconut).
Dosa rice /white rice – 2 cups
Grated coconut – 1 cup
Grated Jaggery – ½ cup (to taste).
Ghee/ Clarified butter – 4 tsp.
Salt to taste
-Wash Dosa rice and soak it for 2 to 3 hours.
– Grind soaked rice in to a fine paste with minimal water and salt.
–Batter should be a little thick but of spreadable consistency.
– Add 2 tea spoon of ghee and mix nicely, keep aside.
–Now prepare filling by mixing coconut, jaggery, and little ghee and mix everything nicely. keep it aside.
–Now take banana leaf, hold this on a gas flame (for wilting), then clean it with a wet cloth.
-Now take one spoon of rice batter, apply on banana leaf like a thin Dosa.
– Take one spoon of jaggery mixture and Spread it over the thin Dosa and fold the banana leaf like a pocket.
– Steam cook for 30 min.
– Serve this Genasale with dollop of Ghee and Enjoy.