Malabar Elanchi

Elanchi is a soft, mildly sweet tea-time snack from Kerala’s Malabar region, often described as a stuffed crepe gently rolled and served warm. Though simple in form, Elanchi carries the elegance and warmth of Malabar’s culinary heritage. It’s not an elaborate festive dish, but rather one that graces homes during quiet afternoons, family gatherings, or moments of everyday hospitality.

The outer layer of Elanchi is made from a thin batter, usually prepared with maida (refined flour), a little milk or water, a pinch of turmeric for color, and sometimes a touch of sugar. This batter is poured onto a hot tawa and spread into a thin circle-much like a dosa or a crepe-and cooked only on one side. The result is a soft, pliable wrap that holds its shape without breaking.

The filling is the heart of the Elanchi. Fresh grated coconut is gently sautéed with sugar and cardamom powder until fragrant and moist. To enrich the flavor and texture, golden raisins and bits of chopped or split cashews are often added. The cashews are lightly roasted, sometimes in ghee, lending a subtle crunch and nutty aroma, while the raisins bring soft, sweet bursts in every bite. Though simple, this filling is deeply satisfying, echoing the flavor profile found in many Malabar sweets.

Once the crepes are ready, a portion of the coconut mixture is placed toward one side and rolled tightly, just like a stuffed wrap. No further cooking is needed-the warmth of the filling and the softness of the crepe make it ready to serve as is.

Elanchi is a cherished part of Malabar’s tea-time legacy, often made during Ramadan, served to guests with a hot cup of tea, or tucked into children’s snack boxes. It reflects the region’s love for gentle flavors, soft textures, and balanced sweetness-no syrupy excess, just a warm, inviting treat with the aroma of cardamom and coconut.

Simple, comforting, and full of tradition, Malabar Elanchi is more than a snack-it’s a bite of memory, rolled and ready to share.

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Malabar Elanchi

Author: Ushadevi Cooking Method: Sauteing Courses: Snacks, Starters, Sweets & Desserts

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup All Purpose Flour
• 1 Egg
• 2 tablespoon Sugar
• ¹⁄₄ teaspoon Turmeric powder
• 1 pinch Cardamom powder
• ¹⁄₂ teaspoon Salt
• ³⁄₄ cup coconut
• 5-6 Cashew Nuts
• 5-6 Raisins

Instructions

1. Elanchi is a traditional Malabar (North Kerala) snack. It’s very easy to make.
2. First, prepare the batter. In a bowl, add all-purpose flour, one egg, a pinch of turmeric powder, salt, and enough water to make a smooth batter.
3. In a pan, heat ghee. Add broken cashew nuts and fry for a few seconds. Then add raisins and fry until they puff up. Keep them aside.
4. In the same pan, add sugar with a tablespoon of water. Stir continuously and heat for a minute.
5. Add grated coconut and mix well. Stir until the water content almost evaporates.
6. Add the roasted cashew nuts and raisins to this mixture. The filling is now ready.
7. Heat a tawa or non-stick pan. Pour a ladle of batter and spread it like a small dosa.
8. When one side is cooked, flip and cook the other side too.
9. Place some filling on one side of the dosa, roll it tightly, and fold the edges inward to seal.
10. Elanchi is ready to serve.