Ela appam

Heirloom recipes. They are established. Time honoured. And, as you'll come to see, stupendous enough to pass onto generations beyond XYZ. Maybe even to lift the credibility curve on how dependable I am in delivering, despite long, echoing intervals.
Thank you. I am grateful you're reading.

The gorgeous treats flooding your screen come from old-school Kerala. I use old school, here in a tradition-is-cool sort of way, where once upon a time these were food items made by real Moms-Pops -grand and not, in their own kitchens, perhaps, quite charmingly, on wood burning stoves. In the wake of quick-fix, packaged treats and more palates taking to modern-ish Western tastes, these have become almost obselete. Almost. But if it weren't for the few hundred bloggers who've decided to usher in the light, and revive numerous classics, such as these, we see a resurgence of retro eats. And that's a tremendously good thing.

A common excuse for everyone and their mother turning their backs on a snack so loved, is lack of help and hands, something I'll soon reveal, should never, ever be a contingent, per se. Though, It's the same nontruth I fed into, and became sufficient reason to deprive myself of what far-away Travancore never wanted left behind in the first place. Obviously, I could not hold off forever. And, since I've attempted things far more complex, I knew, beyond doubt that it would be easier than cake. 

Which is why, before we start, it's imperative to provide you a coordinating Malayalam word bank.

Ready? 

Ela (eh- laa) means leaf. 
If I had a banana tree in my backyard,  I would have the perfect illustration because it's that ela or leaf that these are cooked in. But I don't. Ask Google.

Appam (aa- pumm) is usually a breakfast item, for the most part, but not here. It is typically made of rice flour and at least one or two forms/derivations of coconut. 
Examples can be found here and here.

Palaharam (pah-la-haa-rum) snacks, shorteats, ideally, but not limited to, being consumed at midday(could mean anywhere from 4 to midnight) tea time.
I have a plethora in archives. Feel free to thumb through.

Ela appam. Could be served as an afternoon high tea accompaniment, yet with sufficient motivation, and deft motor skills, an additional dozen could see you through a break of dawn revelation. 

In essence, ela appam is a sort of crepe- pancake- flattened dumpling, hand pressed into the medium it is to be steamed in. Since my Southwest backyard grows nothing more than cactii, the banana tree I hope for may never happen, so also, the leaf, which these would ideally steam in. In lieu of the leaf, we have the beauty of parchment paper, a veritable and very disposable nonstick, which dough adheres to, yet springs easily from. 

As you can see, it is not a direct clone. Nor is it a traditional recipe, in view of the elements used for manufacture and build. However, it does reasonable justice to the serious culinary assignment it has been given. And is as good as made-over old-fashion gets. I promise.

With enough practice,  you can seal one with a hand while spreading the second with the other.

Chia seeds aren't original to the recipe, but they bring in an entirely new dimension to the texture-mouthfeel game. Moreover, frozen, shredded coconut is timesaver gold. Together with readily-grated jaggery, they are just about the best things in Asian markets. 
The task to seek and find is entirely yours now and can be a truly educative, wholesome experience. 

And I am grateful for leading the way🙏

I cut American standard parchment from the roll, approximately 5'' in length, then split those pieces into 3 equal strips, widthwise, enough to wrap around and tuck under each appam.

Spreading the dough takes not much aptitude. That being said, it's susceptible to tear, but quite forgiving. Patch up, or reroll and try again.

Ingredients:

• 2 cups rice flour( roasted, if available)
• salt
• 1 cup boiling water
• 1 cup shredded coconut
• ½ cup grated brown jaggery
• 1 tsp chia seeds
• ¼ tsp cardamom powder
• ¼ tsp cumin 

Some good hands in my kitchen

Other items needed:

Parchment paper, cut into 12 long-ish rectangles

steamer
oil (for hands)

Directions:

• Mix together the flour and a pinch of salt. Add in enough water(you don't need to use a full cup) and combine with a large wooden spoon until mixture becomes a smooth dough. Turn out and knead with lightly greased hands fora minute or two, until you have a clean, round ball. Cover and keep aside. 
• In a separate bowl, combine coconut, jaggery, chia seeds, cardamom, and cumin. 
• Make 1 ½ inch balls of the rice flour dough. 
• Spread each dough ball into somewhat of a circle or rectangle, on individual parchment squares. 
• Place 1- 1 ½ tbsp of filling inside the flattened dough, leaving about inch off edges
• Fold in half, pressing edges of dough to seal the filling in, like a pocket.
• Put steamer, with enough water over medium-high heat and place packets on top tier.
• Steam for 5 minutes on high.
• Reduce to medium and steam for another 10-13 minutes.
• Let rest in steamer for 5 minutes. Take appam out.
• Peel back parchment.
• Enjoy:-)

Notes:
Jaggery is a sort of non-distilled, unrefined sugar/sweetener from the sugarcane. It is brown in color and I have used it in prior recipes.
Whole cardamom can be powdered and sufficient amount added.

July:

2017- Rhubarb lemonade

2016- Cheesecake

2015- Sponge cake with nutella, strawberries, cream

2013- Crepes with shrimp

2012- En papillote

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"I am the vine, you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me, you can do nothing." John 15:5