Genasale / Steamed rice cake with coconut jaggery filling

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 mouthwatering, everyone’s favorite dish.

In my ancestral home, Navaratri/Dasara  is celebrated by worshiping Goddess Durga. This Genasale is the main offering to the Goddess during night pooja. 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

Banana leaves


  • 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

Genasale 1

  • 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.

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About the author

Shri Kripa

Shri Kripa

Born and brought up in Puttur, settled in Bangalore. She is a foodie and love various kinds of cuisines. Always loves to experiment in the kitchen. But still she says, she prefers south Indian food and even a simple meal like Rice-Rasam-Pappad can make her day.

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