Kumbilappam

(Steamed banana and wheat flour or rice flour dumplings)

“Wish you all a very very Happy Onam”

I hope you are all set for the Onam celebrations. I am also busy with the arrangements.This year Onam is on Friday so we are really happy.Being an expatriate I really miss most of the celebrations and family get-together .but We celebrate special occasions always with our friends,with a mini sadya

To day I am here with a traditional Kerala snack,but nothing related to Onam,actually I planned to post some sadya recipes but last few days I was busy with family.Two days before I got some fresh vazhanayila So I decided to make my favorite kumbilappam.

there are different types of kumbils like jack fruit kumbil and banana kumbil.It is usually preparing with rice flour or wheat flour,where the dough is prepared by mixing banana (or jack fruit) coconut and jaggery along with rice flour or wheat flour.then the douhg is stuffed in to corn shaped vazhana ela (edana ela) then steamed,and the main taste maker of this snack is elamangalam or vazhana ela(Malabathrum or malabar cinnamon).the leaf has a special flavor and aroma that makes this snack unique.

I learned this recipe from my cheriyamma (mothers sister) ,my cheriyamma always prepare this with wheat flour.You can choose wheat or rice flour as per your preference .and I just roughly filled the dough and I never cover the top portion you can do it nicely if you want.

So here is the recipe of kumbilappam enjoy it

“once again wishing you all a very very happy Onam.”‘

Print Recipe

Kumbilappam

Traditional Kerala snack.Steamed banana and wheat flour or rice flour dumplings

Course

Snack

Cuisine

South Indian

Cook Time

45 minutes

Servings

serving

Ingredients

• 2 1/2 cups rice flour wheat flour /
• 1 cup coconut grated
• 3 nos jaggery
• 3 nos palayamkodan pazham (small)
• 2 pinchs cardamam powder (optional)
• 9 Elamangalam (vazhana ela) leaves
• 9 nos eerkil or tooth pick

Course Snack Cuisine South Indian Cook Time 45 minutes Servings serving Ingredients 2 1/2 cups rice flour wheat flour / 1 cup coconut grated 3 nos jaggery 3 nos palayamkodan pazham (small) 2 pinchs cardamam powder (optional) 9 Elamangalam (vazhana ela) leaves 9 nos eerkil or tooth pick

Instructions

1. clean and wash the leaves well.take all ingradients in seperate bowls and keep aside

   
2. in a bowl add flour,peel banana and add this to the flour,mix banana well with flour

   
3. then add grated coconut in to this mix well with your hands.

   
4. 
5. mean time melt jaggery in a thick bottom vessel with 1/2 cup of water

   
6. once the syrup ready,switch of the stove and remove impurities.

   
7. then add this to the dough and knead in to a smooth thick dough,close with a lid and keep aside for 1 hour

   
8. take the leaves and fold it to make con shape(stem of the leaf facing up,roll or twist the bottom of the leave to form a corn) and fix it with tooth pick or eerkil.

   
9. then fill the each corns with dough and place it in a steamer

   
10. steam it approximately 20-30 minutes.once done switch off the stove and open the lid

    
11. let it cool and serve with a cup of hot tea.

Recipe Notes

Notes:-elamangalam/edana ela/vazhana ela is Malabar cinnamon leaves or Malabathrum

I made this with wheat flour,you can use rice flour also taste is so good .if you are using rice flour tightly roast it

grated jaggery is better than melted jaggery.but here getting very hard type jaggery thats why i just melted it.

try to use vazhanayila,because that leave has a special aroma that is the main flavor of this snack.