It is a thin and soft crepes filled with sweet jaggerycoconut mixture. Back home, my school and college days this is one of my favourite nalumanni palahaaram (evening snack) with tea and it was really filling treat for my hungry and starved stomach
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Some of her bestsellers were the savory lumpia (fried spring rolls) accompanied with spicy vinegar dip, and sweet treats like turon (crispy banana rolls), banana-que (sugar-coated saba banana), maruya (banana fritters), kamote-que (sugar-coated sweet potatoes), karioka (sugar-glazed coconut balls), maja blanca (coconut pudding) and the ever timeless Palitaw (Sticky Rice Dumplings), which would never be complete without sago’t gulaman samalamig (pearl and jelly coolers) on the side
Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency. Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well. If parboiled rice is not available, soak 2 1/4 cups of uncooked rice. 1/2 teaspoon fenugreek seeds. 1/2 teaspoon mustard seeds. 1/2 teaspoon red chili powder. 1/2 teaspoon turmeric powder. 1 1/8 lbs potatoes, boiled,peeled,chopped. 1 1/2 tablespoons split Urad Dal (split black gram). 1/2coconut, grated
strain it,which will be the thick coconutmilk/Onnam paal in malayalam. As my family,right from my mother to my hubby are strict against wasting food/food related stuffs and using it properly as soon as possible (especially the perishable ones),I've to be extremely careful to do so or come up with any ideas to use them before they become trash worthy