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| Main Ingredients | Rice , Jaggery |
| Cuisine | Kerala |
| Course | Mithais |
| Prep Time | 3.30-4 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Eliappe
- 1 cup Rice
- 2-3 cup Jaggery scraped
- 2/3 cup Pressed rice (poha)
- 1 1/3 cups Jaggery (gur)
- 1/3 cup Coconut milk
- a pinch Salt
- a drop Edible yellow colour
- to fry Ghee
Method
- Clean, wash and soak the rice for 3-4 hours. Drain. Grind together rice, scraped coconut and pressed rice to a not too fine paste. Add coconut milk, grated jaggery, yellow colouring, pinch of salt and mix well.
- Heat the appam griddle till smoking hot. Lower the heat and drop a teaspoonful of ghee in each dent.
- Drop a tablespoonful of batter in each dent. Cook till golden brown
Nutrition Info
| Calories | 3485 |
| Carbohydrates | 419.9 |
| Protein | 33.3 |
| Fat | 185.7 |
| Other Fiber | 29.9gm |
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