Recipes Snacks, Sandwiches & Rolls


Elayappam, Linu Freddy, Linuskitchen
Written by Linu Freddy

I have fond memories of Elayappam or Ela Ada as it is called in some parts of Kerala. My father would make this snack for us every Saturday evening, the reason being he had a half-day on Saturdays and was home early. I used to wait for this event like anything as we could all mess it up in the kitchen:)
1 cup rice flour (fine)
1 cup water
1 teaspoon oil
Salt to taste
2 cup coconut (grated)
½ cup finely grated molasses/jaggery
Plantain leaves (cut into 10cm x 10cm sections)

How To
Boil water with salt and oil. Remove from fire. 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 cleaned plantain leaf, place a rice ball and flatten and spread it evenly and thinly in a circular shape with fingers. Now place a little of the filling over one half of the dough. Fold over the other half with the plantain leaf and press and seal the edges. Repeat this process till the dough and filling are over. Steam these elayappams for 10-15 minutes until done.


Source: Mom


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Linu Freddy


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