Ela ada is an authentic recipe of Kerala . It is steamed in banana leaf and has a wonderful flavor.
Water (1/4 cup)
Cardamom (4, powdered)
Coconut(1/2 freshly grated)
Rice flour (1 cup, roasted)
Water to make smooth dough (about 3/4 cup)
Banana leaves(2 large)
To make the filling for ada,
- In a pan, add water & jaggery. Mix it well and allow the jaggery to melt.
- Once the jaggery starts to melt, add the cardamom powder . Slow the flame.
- Add freshly grated coconut, mix well, till the mixture becomes dry.
- Our filling is now ready. Switch off the flame and keep it aside and allow it to cool.
Preparing the banana leaf
- Take a banana leaf, Remove its stem and cut them into small size.
- When we fold the banana leaf, sometimes, it will tear off. Also we want the oily texture of the banana leaf to come out. For this, place it over the flame and move it gently so that it will fold very easily.
- Do the same for rest of the banana leaves & keep them aside.
To make the dough,
- Take a mixing bowl, to it add roasted rice flour salt & mix well.
- Add little by little water to make a smooth dough. I have added about 3/4 cup of water to it.
Assembling & cooking
- Take 1 banana leaf, take small portion of the dough, place is at the center and spread it by pressing it gently.
- Once done, take 2 tbsp of the coconut & jaggery filling and place it at the center.
- Fold from the other side, leaf to leaf, and press it gently from its sides to seal it.
- Our Ada leaf is ready, do the same with rest as well. Steam the ela ada in a steamer. I have used an idli steamer. you can use any steamer for steaming. Place the ada in the steamer. Close is with a lid and steam is for about 8 to 10 minutes.
- After 10 minutes, check if the ela ada is cooked. It is done by pricking it with a fork and if the fork comes out clean, then the ada is cooked well and nice. Switch off the flame & allow it to cool.
Ela ada is now ready to be served warm. Enjoy it as evening snacks or after meals as dessert.