Elayappam or Rice dumplings with jackfruit filling
Elayappam or Rice dumplings with jackfruit filling is a sweet recipe which is prepared through the process of steaming.
Rice dumplings with jackfruit filling or Elayappam can be served as a breakfast recipe or as an evening snack variety along a with a hot cup of tea. Ripped jackfruits are used for the preparation of Elayappam. Dark brown coloured melted jaggery solution imparts a sweet taste. Freshly grated coconut mixture is also used for an increased flavour. Rice dumplings are made using roasted white rice flour. Rice dumplings or appam filled with jackfruit mixture is covered in banana or plantain leaf and its then steamed to form the white coloured Elayappam. As in the case of various jackfruit recipes cardamom pods are also added for a traditional flavour. People of all ages love this recipe for its delicious taste. Have a look at the ingredients used and the method of preparation of Elayappam or Rice dumplings with jackfruit.
Ingredients used for making Elayappam or Rice dumplings with jackfruit fillings
For making jackfruit filling
- 2 cups of ripe jackfruits (sliced pieces) or 1½ cup of dehydrated ripe jackfruit
- 1/4 cup of grated jaggery
- 3-4 whole cardamom (crushed pieces)
- 3/4 cup of water (to cook jackfruit)
- 3/4 cup of grated coconut
- 2 tablespoon of ghee
- 1/4 cup of water (to cook grated coconut)
- 1/2 cup of sugar
For making rice dough
- 1½ cup of white rice flour
- 1½ cup of water
- Salt for the taste
- Medium sized banana leaves, cut into 8 square pieces
- Oil to grease the leaf surface
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Method of preparation of Elayappam or Rice dumplings with jackfruit fillings
Making jackfruit fillings
- Heat 1/4 cup of water in a pan and add 1/4 cup of sugar.
- Once the sugar is dissolved, add the grated coconut to the sugar syrup.
- Cook till the water is dried off. Don’t let the coconut to change the colour. Take it away from the flame and keep it for later use.
- If you are using dehydrated ripe jackfruits, rehydrate it by keeping it in water for 10 minutes. Then drain it off.
- Heat a pan in medium flame and add sliced ripe jackfruits or rehydrated jackfruits, grated jaggery and smashed cardamom. Also, add 3/4 cup of water.
- Cover the lid of the pan and continue heating until the whole of jaggery is melted to form a brown coloured solution. Cook until the jackfruit has cooked well.
- Take out from the flame and keep it aside.
- Once it cools, add these into a mixer and blend it to form a smooth paste.
- Heat some ghee in a pan and add the jackfruit paste. Also, stir the contents regularly.
- Add the cooked coconut and mix it well.
- Let it cook for few more minutes and remove from the pan. Keep it aside.
Making rice dough
- Heat 1½ cup of water in a pan and add some salt.
- Once it is boiled, switch off the flame.
- Little by little pour the hot water over the white rice flour and mix it with a wooden spoon.
- Continue the mixing and form a white coloured rice dough.
- Take out small portions from the dough and roll it to form medium sized dough balls.
- Cut one banana leaf into 8 square shaped pieces.
- Grease the leaf and your palm with some oil.
- Keep one dough ball over of the leaf piece and spread it with your palm to form a thin, circular-shaped dough.
- Spread 2 tablespoons of prepared jackfruit fillings on the dough.
- Fold over the dough into a semi-circle shape. Seal the sides of the dough by pressing it to each other.
- Fold the banana leaf piece over it and keep the folded side down.
- Keep this on a steamer and once it is ready, serve it hot as an evening snack or as a breakfast recipe.