Eliappe

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

1. 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.
2. Heat the appam griddle till smoking hot. Lower the heat and drop a teaspoonful of ghee in each dent.
3. Drop a tablespoonful of batter in each dent. Cook till golden brown

Nutrition Info