Ela ada is a traditional Kerala recipe prepared with rice flour, grated coconut and jaggery. It can be served as breakfast or an evening snack. Rice flour can be replaced with wheat flour or ragi - rice flour mix or multi-grain flour.
Preparation:
- Boil water, add little salt.
- Make a well in the center of the flour. Add the boiling water and mix with a spoon or wooden spatula. Cover and keep aside to cool. When cool, add 1 or 2 teaspoons of coconut oil or ghee and knead into a stiff dough.
- Grate coconut. Grate jaggery. Mix them together with a spoon. Mix a pinch of cardamom powder to the coconut mix.
- Tear the banana leaves into rectangle pieces. Fresh banana leaves should be exposed to flame for a second or two to make it flexible. Mine had started yellowing as they were a few days old. So it was naturally flexible.
- Clean the leaves with water. Dry it and smear lightly with coconut oil / ghee.
- Divide the dough into 6 equal parts. Divide the coconut mix also into 6 parts.
- Take one part of the dough place it on an oiled leaf piece and flatten it evenly along the length and breadth of the leaf, using your fingers.
- Place a part of the filling on one half of the flattened dough and fold the other half , along with the leaf over it. Raise the leaf slightly and seal the edges, on all three sides, with a little water. If you don't seal the edges the filling will leak while steaming and all the sweetness of the jaggery will be lost. Repeat the same process.
- Steam for 20 minutes or until cooked.
Ingredients: for 6 pieces
Rice flour (store bought) - 11/3 cups
Fresh coconut (grated) - 1 cup
Jaggery (grated) - 100 grams
Cardamom powder - 1 pinch
Boilng water - 11/3 cups or as needed
Salt - to taste or 1/4 teaspoon
Coconut oil/ ghee - 2 teaspoons
Note: If banana leaves are not available, use aluminium foil. Cut rectangle pieces of dimension 6 "X 10"
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