Kumbilappam – A steamed sweet dish in Kerala cuisine !!
Makes: 5 kumbilappams
Ingredients
½ cup / 100 ml / 4 oz whole wheat (atta) / Aashirwad atta or rice flour
3 well ripe bananas, mash well
3 tablespoon grated coconut
3 tablespoon thick melted and sieve jaggery (please do not
use jaggery syrup) It should be thick in consistency
¼ teaspoon cardamom powder
1 banana leaf (cut 5 banana pieces (each of 12 cm in length –
square shape)
5 toothpicks
Method
In a bowl, mix all the ingredients (whole wheat (atta), jaggery, grated coconut, mashed banana and cardamom powder) together until it forms a
smooth and thick mixture without any lumps. Do not add water when mixing.
Clean banana leaf. Smoke this leaf on a low flame for a few
seconds so that it becomes flexible and easy to fold.
Cut banana leaves into 12 cm square pieces. Make it into cone shape.
Keep 1 heaped tablespoon of wheat flour mixture in the
centre of the banana cone (kumbil
shape). Press it gently (make thin kumbilappam. Then it will cook evenly). Fold and make triangle shape and seal the edges with
toothpick. Repeat the process for
remaining kumbilappam.
Arrange the kumbilappams in a steel bowl or idli thattu and steam in a pressure cooker
( without weight ) or in a steamer / rice cooker for 18 - 20 minutes on a medium heat / until
done and well cooked. Allow this to
cool for 10 minutes. Remove the banana leaf covering and consume kumbilappam warm or cool. It’s a tasty evening
snack. Banana leaf gives an additional flavour.
5 comments:
oh this is our kela pathali na?but love your different idea of making kumbil..now its looks posh..:)
Very very yumm and love it...
luks really tasty....do u mean we can use rice flour also????
Thanks for query Sujatha :) Yes Sujatha. We can use either rice flour or whole wheat (govu / atta). Final mixture (batter) should be thick.
very delicious and traditional dish.. looks absolutely perfect!!
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