kasargode special 2 snacks
Ingredients:-
1.whiterice:2.1/2cup
2.jaggery:250gm
3.coconut:1full
4.termaric leaves
5. Cardamom powder:1tspn
Preparation
Manjacheppila Appam
The process begins with soaking two and a half cups of Palakkadan Matta rice overnight . The soaked rice is then ground into a fine, smooth batter using a grinder, with salt and sufficient water added to achieve a loose consistency . To this, one and a half cups of fine pathiri powder (rice flour) are added to achieve the perfect texture, eliminating the need for further cooking of the batter.
The filling consists of one full grated coconut, jaggery (250 grams), one teaspoon of cardamom powder, and a quarter teaspoon of cumin powder, all mixed and heated in a pan until the jaggery melts .The batter is spread thinly on turmeric leaves (Manjal Ila) , the filling is placed in the center, and the leaves are folded . These are then steamed for about half an hour in a large steamer or vessel , or about 10 minutes if steaming a smaller batch .
Tharad/Elanji
One and a half cups of soaked raw rice (pachari), three eggs, salt, one tablespoon of sugar, and a quarter teaspoon of cardamom powder are blended with half a cup of water until smooth . An additional cup of water is then added to achieve a thin, loose consistency .The filling, referred to as “Thengayude Pandam,” is made by roasting one full grated coconut in one tablespoon of ghee, then mixing in half a cup of sugar and half a teaspoon of cardamom powder until the sugar melts .Thin crepes (dosa-like) are made from the batter on a pan . The coconut filling is placed on the crepes, which are then rolled or folded
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