Yel Adai

Rice – 2 1/2 cups, washed and soaked for 10 to 15 minutes
Water – 2 1/2 cups
Jaggery – 1 1/4 cups
Coconut – 1 1/4 cups, grated
Ghee – 3/4 cup
Salt to taste
Green Cardamom Seeds – 1 tsp
Banana Leaves – 4, cut into 4 inch squares

1. To prepare the jaggery syrup, boil the water, add the jaggery and stir well.
2. Remove the scum from time to time.
3. Cook till the syrup is reduced to 1/4 th.
4. Add the coconut and cook for 5 to 8 minutes more.
5. Stir in the ghee reserving about 25 gms.
6. Grind the rice with enough water to make a batter of dropping consistency.
7. Add the salt and green cardamom seeds.
8. Smear the remaining ghee over the banana leaves.
9. Place them over hot plates so that the leaves become soft.
10. Pour the rice batter over the banana leaves, spread the jaggery mixture and fold in the shape of an envelope.
11. Steam them for 20 minutes.
12. Serve with chutney.

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