Sweet and Yummy Elanji Pola Recipe, How to Make Elanji?

Elanji has been a very popular snack variety from the Malabar region. These sweet pancakes are normally served as a tea-time snack. It’s a simple crepe variety made of coconut and all-purpose flour. The Ramzan season usually sees houses in the Malabar region making Elanji for Ifthar. Normal Elanji preparation contains only one egg, but the Elanji made in this dish requires two eggs. Elanji Pola is nothing but a thick pancake which is made using Elanji as stuffing. The sweet flavour of this dish would surely make it a favourite recipe for everyone. It can be made as an Ifthar recipe or as an evening snack variety which can be served to your loved ones. Take a look at the list of ingredients used and the detailed instructions on making this delicious Elanji Pola Recipe.

Elanji Pola Recipe

Ingredients for Elanji:

1. All-purpose flour – One cup (Medium size)
2. Egg – 2 Numbers
3. A pinch of Salt for taste
4. Water – One and a half cup
5. Grated Coconut – One cup
6. Cardamom powder – taken from 3 to 4 Cardamoms
7. Sugar – Half cup
8. Cashew nuts – 6 Numbers
9. Raisins – 6 Numbers
10. Ghee – 2 tablespoons

Ingredients for Elanji Pola:

1. Eggs – 4 Numbers
2. Milk – 1 cup (Medium Size)
3. Sugar – 8 tablespoon
4. Cardamom powder – taken from 2 Cardamoms
5. A pinch of salt for taste
6. Sliced Badam pieces – A small bowl

Method of making Elanji:

Step 1: Take a mixie blender and add the eggs, all-purpose flour, sugar, cardamom powder, water and a pinch of salt.
Step 2: Blend it nicely to form a batter and make sure that there are no lumps. Keep it aside.
Step 3: Heat a pan and add some ghee. Fry the cashew nuts and raisins in ghee for making the filling.
Step 4: Add the grated coconut and use a spatula in mixing the contents, heat it for some time.
Step 5: Wait for the water content of the coconut disappears and add the sugar.
Step 6: Continue heating the mixture and as the sugar starts to melt, add the cardamom powder and a pinch of salt. Use the spatula in mixing the contents regularly.
Step 7: When the sugar has melted and the coconut filling is ready, take it away from the heat and keep it aside.
Step 8: Now heat a nonstick dosa pan and pour some Elanji batter. Make it like a dosa.
Step 9: Do not have to turn it upside down. Instead, apply some oil to the back side of a plate and transfer the prepared pancake to the oiled plate surface.
Step 10: Now place some coconut filling over the pancake and roll it nicely to get the Elanji snack.
Step 11: Use a knife and cut each of these Elanji into 2 to 3 pieces according to the size and keep it aside.

Method of making Elanji Pola:

Step 1: Mash the eggs in a bowl along with sugar and cardamom powder.
Step 2: Blend it nicely using a beater until the sugar gets dissolved completely.
Step 3: Pour the milk and blend it well to make the batter. Keep it aside
Step 4: Take a non-stick pan and add some ghee. Use a brush in spreading the ghee all inside the pan.
Step 5: Pour some batter and place the Elanji pieces over the batter. Adjust the Elanji pieces in such a way that the whole pieces can be placed close to each other.
Step 6: Now pour the rest of the batter over these Elanji pieces.
Step 7: If you are using an oven, you can bake it in the oven.
Step 8: And if you are using the stove, place a dosa tawa over the flame and keep the pan over the tawa.
Step 9: Close the lid of the pan and put a weight over the lid, this will allow the contents to be baked inside the pan.
Step 10: After 10 minutes when it is semi-cooked, open the lid and place the badam pieces over the Elanji Pola for decoration.
Step 11: Again close the lid and keep the weight. Wait for 5 to 10 minutes to get the fully cooked sweet and delicious Elanji Pola dish. Transfer it to a plate and serve it as an evening snack.

Elanji Pola is an attractive snack variety which would be loved by everyone. The sliced Elanji pieces used in this recipe makes it a unique dish. The presence of cardamom imparts a delicious flavour which makes this dish appealing to all age groups.