I made this the day before and when I served it to my kid, he asked me ‘Mommy, Did you make this?’. I smiled and said, yes.
Hubby came later and again the same question was repeated. ‘Did you make this, dear?’ I frowned a bit but still I said, Yes! Half an hour later, the same question came from my friend, who is currently staying with us.
Now that’s too much! Why does every one assume that I cannot make something nice like this? Looking at my fuming face, she rephrased the question ‘Did someone else help you make this?’
Ahh…she caught me there! My cousin, seven years my senior and a good cook, lives close by. I bug her every now and then to cook some or the other thing for me.
But when she was making these, I was also there – standing next to her, handing over the ingredients and touching the pots and pans now and then. So I can also claim partial ownership here :D.
I made the mistake of buying bananas beforehand for this recipe. No, overripe bananas weren’t the problem. They got over before I started this recipe!
I stocked up everything and called my cousin and her first question was ‘Did you buy the ela (banana leaves) ? Imagine making ela ada and forgetting the ela? But she rescued me again by buying them for me.
- Idiyappam Flour (Raw rice flour) : 2 cups
- Ripe Nendran Bananas : 4
- Grated Coconut : 1/2 cup
- Jaggery : 1 cup
- Boil 3-4 cups of water with a pinch of salt. Add this water, little by little, to the rice flour and mix with a spoon. Later when you can touch with your hands kneed to get a smooth dough, which is slightly softer than chapati dough. You may not end up using all the water.
- Cut the banana into round pieces or mash them. Heat jaggery till it melts in a pan and filter it to remove dirt. Bring it back to a boil and add mashed or cut bananas into it. Cook for 3-4 minutes, stirring frequently. Add the grated coconut and cook further. Try a taste test and add sugar if it is not sweet enough.
- Cut the banana leaves into rectangles. Keep a bowl of water to dip your fingers while handling the dough.
- Take a small ball of rice flour dough. Dip your finger in water and flatten the dough on the banana leaf.
- Add a ladle of banana filling in the center and fold the leaf. Once the dough is finished, steam this in an idli steamer for 10 – 15 minutes until the leaf changes color.
- Cool for sometime and serve as a healthy snack.
- You can check out here for step-by-step pictures.