- Preparation time
- 25 mins
- Cooking time
- 15 mins
- 4 people
- Meal course
- Posted by
- Posted on
- September 3, 2017
Touring in Sri Lankan becomes more interesting only when you take a train ride. With just 2 dollars’ worth train journey from Kandy to Colombo or Colombo to Kandy, anyone can explore more than 50 recipes in Sri Lankan cuisine. One frequent snack that which is sold in the train pantry is Halapa. Halapa is one of the beloved Sri Lankan snacks. Usually, it is severed with hot milk tea or black kopi! (Not the instant coffee, something like a filter coffee severed in South India)
Halapa is made with Ragi/Kurakkan/Finger Millet Flour, Coconut, and Sri Lankan Jaggery. Initially, a soft dough is made with all the ingredients here and as a tradition, it is placed in a leaf called ‘Kande’ and cooked on steam.
For a change, I am presenting this wonderful recipe on this day of Onam, as it is very closely related with the Keralian Elayappam. Wishing all a very happy and prosperous Onam.
- Banana leaf is an alternative for the Kande leaf. You can cut the banana leaf into small squares or circles and use for this.
- Instead of Jaggery, you can use Jaggery Syrup or Honey.
- Toast the grated coconut on medium low heat and keep aside.
- In a bowl add the Kurakkan Flour, Toasted Coconut, Powdered Kithul Jaggery, and Salt.
- Make a soft dough by kneading the mix well by adding water little by a little. Divide the dough into 08 equal size balls.
- Grease inside of a Kande Leaf with little coconut oil and place a dough ball in the centre.
- Fold the leaf in half and press the dough evenly by hand or a roller.
- Once everything is done in this way steam them in a steamer on a medium flame for 15 mins.
- Let it cool and serve with hot tea or kopi!