Rava and Eliappe Recipe
Rava and Eliappe Recipe. Another gem from the Southern states, Eliappe is a unique form of appe.
Rava and Eliappe
Prepared using rice and pressed rice these delicious little eliappes can be served as a snack with a piping hot cup of tea or the traditional filter coffee.
This dish is the perfect amalgamation of health and taste. Made using coconut milk, jaggery, rice and pressed rice these eliappe will provide you with loads of iron, minerals, protein and fibres.
These sweet delights can be prepared in many ways.
Some ferment the batter before frying and some do not use appe moulds at all, the choice is up to you and how you prefer it.
Either way we can guarantee that you and your family members will love this dish so much that they will want more of it.
Prepare it as a side dish or snack for your kitty party, pot lucks and amaze your guests with your diverse culinary skills.
You can also pack this dish for road trips and picnics and enjoy with the side of chutney or ketchup.
You can store the batter for future use, so take the remaining eliappes for your lunch and pack them for your kids lunch as well.
Craving for some South Indian but want to try something other than the usual dosa, idli and vada?
Try these eliappes and enjoy its goodness with loved ones.
Follow this step by step recipe and become a celebrated chef in the eyes of your family and friends.
How to make Eliappe
Step 1 Make a paste of the ingredients
To make this delicacy, rinse rice until water comes clean.
Soak the rice in fresh water for 4 hours.Now after 4 hours, drain the water and transfer the rice into grinder.
Further add pressed rice and grated coconut and grind to a coarse paste.
Now mix in salt, powdered jaggery, yellow edible food color and coconut milk.
Step 2 Add prepared batter in appam moulds
Now heat the appam maker.
Turn the flame to low and add 1 teaspoon of ghee in the moulds. Further fill the moulds with prepared batter.
Step 3 Let it cook and serve hot
Cook eliappe until the color changes to golden. Transfer into a serving dish.
Let it cool to room temperature and serve with coconut chutney or sauce.
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