- Rice flour: 2 cups
- Salt: to taste
- Plantain leaves
- Coconut scrapings: 1/2 -3/4 coconut
- Ghee: 1 tsp
- Jaggery: 1/4 (add more if you need it more sweet)
- Cumin seeds / Cardamom powder (optional)
- Boil water, add salt.
- In another pan, melt jaggery with a little water and strained.
- Wash and clean the banana(plantain) leaves and set aside.
- Get the steamer or Idly cooker ready with enough water.
- To prepare dough, pour the boiling salt water little by little into the rice flour and mix it with a spatula.
- When it is warm enough to touch with hand, mix well to form a soft and smooth dough.
- The consistency of dough should be same as idiappam or kozhukatta.
- To make filling, mix well the melted jaggery with coconut scrapings, ghee and cumin seeds or cardamom powder. Keep this mix aside.
- Divide the dough into equal portions.
- Take a cleaned leaf , cut into rectangular shapes and spread each dough ball on it by using our finger tips. Keep a bowl of water ready so that we can dip our fingers while spreading the dough. This makes the spreading more easy.
- Place 1 or 2 tablespoon of coconut filling on one half and fold the other half. Press the edges gently.
- Repeat the same procedure for the remaining dough balls.
- Steam this in a steamer or idli cooker for 10-15 minutes or the leaves changes its color.
- Once it is done, allow it to cool before serving.
- Enjoy a healthy and tasty snack!!!!!!!!!!
- You may use sugar instead of jaggery, also jaggery can be white or brown. (Here I used white colored jaggery).
- You could replace coconut and jaggery with ripe bananas and sugar if you like.
VN:F [1.9.22_1171]Ela Appam,