- Rice flour: 2 cups
- Water: 1-2 cups
- Salt: to taste
- Plantain leaves
- 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
- 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.
- 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. Keep this mix aside.
- Divide the dough into equal portions.
- 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.
- Make a thin layer on the leaf.
- 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.
- 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.
- Turn it when one side is done or the leaf becomes brown color.