This recipe is adapted from Festival Cookbook by Vilma Patil. Eliappe recipes vary wildly. Some cook Eliappe in molds, some in a wok, some cook them free-form. Some ferment the batter, some do not. Some cook over a very hot pan, some cook them more slowly. Some include additional ingredients.
This is my interpretation of Eliappe, sweet and delicious pikelet-like dosa snacks. If you cook it differently, I would love to hear. If you like this, you should also check out the Goan Surnoli.
This is especially good for Pongal Festival in South India.
Makes about 15 small ones.
1.5 cups rice, soaked in water for 4 hours or more (alternatively use 1 cup Rice Flour)
1 cup grated coconut (use frozen coconut or dry, finely grated coconut)
1 cup medium poha, washed
1 – 2 cups jaggery, depending on your sweet tooth
0.5 cup coconut milk
1 tspn cardamom powder
Drain the rice and then grind the rice, poha and coconut together in a food processor or blender. If you are using rice flour, you will only need to grind till the coconut is powered. Add the jaggery, cardamom and coconut milk and mix in the blender or processor again.
You can cook the Eliappe immediately but ensure that your batter has sufficient aeration from the mixing to produce a beautiful spongy middle. Alternatively you can add a little eno powder (an old Indian trick) to aerate them. Or, best of all, allow the batter to sit for 12 – 24 hours to ferment. In very cold weather it may take 2 – 3 days to ferment properly, but it is worth the wait.
If you have some stovetop pans or molds for appam or pancake popovers, put a little ghee in the bottom of each dent, add the batter to a hot pan and cook until golden brown. Flip them over as they approach the end of cooking time.
If, however, like me, you are without molds, ensure the batter is of medium thickness — enough holding power to make small pikelet style circles, without being too thick that it won’t spread at all. Cook with a little ghee until golden brown on one side and then flip to cook the other side.
They really are delicious.
I made half of this mixture immediately, and allowed the other half to ferment before using it. Both are wonderful. I made small ones, traditional pikelet size, and some larger ones about the size of a small crepe. Both are good, but I most enjoyed eating the larger ones.
I can imagine these cooked with less sugar (jaggery) and drizzled with maple syrup, pomegranate honey or wild honey.