Elayada

Ingredients

1. Rice flour – 2 cups

    Boiling water – As required

    Salt – To taste

2. Grated coconut – 1.5 cup

    Jaggery – 3/4 – 1 cup, grated

    Cumin powder – 1/4 tsp

    Cardamom powder – 1/2 tsp

    Dry ginger powder / chukku podi – 1/8 tsp

Method

1. In a large bowl, combine rice flour and salt. Add boiling water little by little and mix well. When its warm enough to handle, make a smooth dough out of it (like how you do for idiyappam).

2. Combine grated jaggery, coconut, cumin powder, cardamom powder and keep aside.

3. Cut banana leaf into rectangles. Place them over flame to make them pliable (vazhayila vaattuka).Take lime-sized portion of dough and spread it on  the plantain leaf evenly with moist fingers. Dip fingers in water, if the dough gets sticky.

4. Top half of the portion with the coconut-jaggery mixture and fold. Repeat with the remaining dough. Steam the banana leaf parcels for around 13 – 15 minutes or until done. Serve warm.