Posted by Anjus on Dec - 9 - 2013 under Appam, Breakfast, Eggless, Kerala dishes, Snacks, Sweets
Ingredients
  • Rice flour: 2 cups
  • Water: 1-2 cups
  • Salt: to taste
  • Plantain leaves
For filling:
  • Grated coconut: 1- 1 1/2 coconut
  • Jaggery: 1/2 cup (add more if you need more sweet)
  • Ghee: 1/2 tsp
  • Cumin seeds: 1/2 tsp
Cuisine: Cooking time: 20-25 mins Serving: 3-4 people


Ottada

Ottada

Initial Preparations:

  • Add salt to the boiling water, around 2 cups of water.
  • Scrap the jaggery balls into fine pieces. If we use  the whole jaggery, melt jaggery with a little water and strain it.
  • Wash and clean the plantain leaves, cut into medium square pieces.

 

Ottada

Ottada

Steps:

  1. To prepare dough, pour the boiling salt water little by little into the rice flour and mix it with a spatula.
  2. When it is warm enough to touch with hand, mix well to form a soft and smooth dough.
  3. The consistency of dough should be same as idiappam or kozhukatta.
  4. To make filling, mix well the melted jaggery with coconut scrapings, ghee and cumin seeds. Keep this mix aside.
  5. Divide the dough into equal portions.
  6. Take a cleaned leaf, 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.
  7. Make a thin layer on the leaf.
  8. Place 1 or 2 tablespoon of coconut filling on one half and fold the other half. Press the edges gently.
  9. Repeat the same procedure for the remaining dough balls.
  10. In a flat pan, place the prepared plantain leaves, and on top place a flat bottom vessel, to get the weight you may add some water to the top vessel. Do this under medium heat.
  11. Turn it when one side is done or the leaf becomes brown color.

Enjoy 🙂

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