TREATS FROM TAMIL NADU

These recipes from PREMA SRINIVASAN'S Pure Vegetarian will leave cooks and food enthusiasts drooling

- PREMA SRINIVASAN

TERALIAPPAM

Cinnamon-Flavoured Rice Appam

SERVES: 6 > PREP TIME: 30 minutes + soaking > COOKING TIME: 15 minutes

1. Wash the rice and soak in water for about 30 minutes. Drain the rice through a bamboo basket. Pound to a fine semolina consistency.

2. Lightly roast the pounded rice in a vanali/wok over a low flame, tossing all the while. Remove and cool.

3. Mix together the roasted rice flour, banana, jaggery, and powdered cardamom; mash well by hand. The dough should be quite thick.

4. Wash the cinnamon leaves and pat dry.

5. Place one tablespoon of dough at the stem end of a leaf and roll into a cylinder. Insert the stem into the side of the leaf. Repeat with the remaining batter and leaves.

6. Steam the appams for 15 minutes. Remove from the steamer and cool.

7. Serve the whole leaf roll.

NOTES: USE THE LEAVES OF CINNAMON ZYLANICUM OR CINNAMON MALABARICUM. TERALIAPPAM IS MADE ON TUESDAYS IN THE MONTH OF SRAVANA TO OFFER AS PRASADAM TO DEVI, THE GODDESSES LAKSHMI AND BHAGAVATI.

ANNASI PALA KARI