Elayappam

There’s an aroma that comes from food that’s cooked in a banana leaf and it is intoxicating! This elayappam is no different. It’s made with rice flour dough that’s stuffed with jaggery and shredded coconut, and then steamed in a banana leaf. Such a healthy breakfast! Have you had food cooked in a banana leaf?

*Recipe*

- banana leaves

Dough

- 1 c rice flour

- 1 1/2 c water

- 1 t ghee

- 1/2 t salt

Filling

- 1 c freshly grated coconut

- 1/2 c sugar

- 1/4 t cardamom powder

1. Roast 1 cup rice flour on low flame for 5 minutes. Transfer to a bowl and cool completely.

2. In a saucepan take 1½ cup water, 1 tsp ghee and ½ tsp salt and boil for 2 minutes.

3. Pour the hot water over flour and mix using a spoon. once the water is absorbed and the dough has cooled slightly start kneading with your hand. Knead until you get a smooth, non-sticky dough. Grease your hands with ghee.

4. In another bowl combine the coconut, sugar and cardamom powder until evenly combined.

5. Wilt the banana leaves over a hot stove so they become more flexible and wont tear while folding.

6. Grease the leaf with ghee and then take a ball sized dough and flatten over a banana leaf and place a T of filling and spread evenly. Fold in half and seal the sides by pressing down gently.

7. Steam for 15 mins or until cooked through. The dough should easily peel off the leaf.