Yel Adai (Coconut and rice pancakes) recipe
ingredients
2 1/2 cups (500 g) 1.1 lb Rice, washed, soaked for 10 - 15 minutes
2 cups (500 ml) 16 fl oz Water
1 1/4 cups (250 g) 9 oz Jaggery (gur)
1 1/4 cups (250 g) Coconut (nariyal), grated
3/4 cup (150 g) 5 oz Ghee
Salt to taste
1 tsp (2 g) Green cardamom (choti elaichi), seeds
4 Banana leaves, cut into 4" squares
2 cups (500 ml) 16 fl oz Water
1 1/4 cups (250 g) 9 oz Jaggery (gur)
1 1/4 cups (250 g) Coconut (nariyal), grated
3/4 cup (150 g) 5 oz Ghee
Salt to taste
1 tsp (2 g) Green cardamom (choti elaichi), seeds
4 Banana leaves, cut into 4" squares
method
1. To prepare the jaggery syrup, boil the water, add jaggery and stir well. Remove the scum from time to time. Cook till the syrup is reduced to 1/4 th.
2. Add the coconut and cook for 5 - 8 minutes more. Stir in ghee reserving about 25 g.
3. Grind the rice with enough water to make a batter of pouring consistency. Add salt and green cardamom seeds.
4. Smear the remaining ghee over the banana leaves. Place them over hot plates so that the leaves become soft. Pour the rice batter over the banana leaves, spread the jaggery mixture and fold in the shape of an envelope. Steam them for 18-20 minutes. Serve hot or cold.
2. Add the coconut and cook for 5 - 8 minutes more. Stir in ghee reserving about 25 g.
3. Grind the rice with enough water to make a batter of pouring consistency. Add salt and green cardamom seeds.
4. Smear the remaining ghee over the banana leaves. Place them over hot plates so that the leaves become soft. Pour the rice batter over the banana leaves, spread the jaggery mixture and fold in the shape of an envelope. Steam them for 18-20 minutes. Serve hot or cold.
serving amount
serves: 2 - 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
