ELAYAPPAM
Incredients
Rice flour (fine) - 1cup
Water. - 1cup
Oil. - 1 teaspoon
Salt to taste.
Coconut (grated)- 2 cups
Finely grated jaggery or molasses: 1/2 cup
Plantain leaves : cut into 10cm x 10cm sections
METHOD
BOIL WATER WITH SALT AND OIL. Remove from the flame. Pour the boiling water gradually into the rice flour, stirring with a spoon continuously so that no lumps are formed. Knead to form a soft dough.
Divide dough into equal portions and keep aside.
Prepare the filling by mixing the coconut and molasses together. On a piece of clean plaintiff leaf, place a rice ball and flatten it with fingers to form a thin base.
Now place a little of the filling over one half of the dough and filling are over.
Steam these ELAYAPPAMS for 10-15 minutes. Serve hot.
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