How to make Eliappe -
A traditional kerala sweet, a tasty and delicious recipe.
This is a Sanjeev Kapoor exclusive recipe.
Eliappe Recipe Card
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Cook time : 16-20 minutes
Ingredients for Eliappe Recipe
Rice 1 cup
Jaggery scraped 2-3 cup
Pressed rice (poha) 2/3 cup
Jaggery (gur) 1 1/3 cups
Coconut milk 1/3 cup
Salt a pinch
Edible yellow colour a drop
Ghee to fry
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