STEP 1.Heat a pan and add jaggery and some water. Allow the jaggery to melt.
STEP 2.Filter the jaggery solution.
Cooking Directions
STEP 1.Heat a heavy bottom pan and add peeled plantain(boiled). Mash it and add 1 tbsp ghee, ¾ cup jagger solution. Mix well.
STEP 2.Add 2 cup roasted rice flour, 1 cup grated coconut and 1 tbsp cardamom powder. Mix well. Turn off the flame.
STEP 3.Carefully knead it with your hands while it is hot.
STEP 4.Fold the Cinnamon leaves into a cone shape and fill the prepared mixture and close it with the help of a toothpick.
STEP 5.Do the same for the rest of the mixture.
STEP 6.Boil some water in a steamer and place the steamer plate, then put the kumbilappam on the steamer plate. Cover the steamer with its lid.
STEP 7.Let it cook for 10 mins. Turn off the flame.
STEP 8.Kumbilappam is ready to be served.
Special Comments
STEP 1.Palayankodan banana can be used instead of plantain.
Nutrition value
208
calories per serving
6 g Fat3 g Protein35 g Carbs2 g FiberOther
Current Totals
6 g Fat
3 g Protein
35 g Carbs
2 g Fiber
MacroNutrients
Carbs
35 g
Protein
3 g
Fiber
2 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
10 mg
Iron
2 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
40 mg
Manganese
1 mg
Phosphorus
67 mg
Selenium
0 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
