Saturday, 23 April 2011

ELLAI ADAI


Ingredients:
1 cup raw rice
1 cup brown sugar
2 cups fresh scrapped coconut
2 tbs of ghee
A pinch of cardamom powder
A pinch of salt
10 banana leaf pieces cut into 6 7 inch squares

Method:
Soak the rice for about 4 hours.
Then grind in a blender with just enough water, and pinch of salt
to make a thick batter. Keep aside.

In a heavy pan melt the brown sugar with 1 tbs of water.
Stir in the coconut and cook for about 10 minutes on low heat.
When the mixture thickens, add in the ghee and stir well.
Remove from the stove and let it cool well.

Toast the banana leaves one at a time over the flame.
The leaves will become pliable.
Spread a small ladle full of the batter over the toasted leaf.
Place a tablespoon of the sweetened coconut over this.
Spread the coconut evenly.
Fold the banana leaf in the middle and press in the sides to close well.

Bring water to boil in a idli steamer.
Place the stuffed banana leaf flat inside.
Steam for about 15 to 20 minutes.
As it cooks the ellai adai absorbs the aroma of the toasted banana leaves. Remove them from the steamer, peel off the the banana leaf
wrapper and serve.

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