ela ada is a traditional sweet dish prepared in Kerala. It is made of coconut and jaggery which is kept inside a layer made out of rice flour, wrapped in a banana leaf and then steam cooked. The smell of the dish cooked in banana leaf is awesome and healthy. Here ela stands for “leaf” and ada stands for “steamed flat cake”.
ela ada is a favorite in my family and is made very often. Kids also have it with great pleasure and since it is steam cooked it is better compared to the other fried stuffs which is served in the evening. The outer covering can be prepared using wheat flour or with maida. But at home, it is a usual practise of using rice flour for making ada.
ela ada | elayappam
- rice flour – 1 cup
- hot water – as required
- oil – 1 teaspoon
- salt – a pinch
- banana leaf – 4 to 6
- coconut – 1 cup, grated
- jaggery – 1/2 cup, powdered
- ghee – 2 teaspoons
- cardamom powder – 1/4 teaspoon
how to make ela ada recipe with step by step photos – elayappam
1. To prepare dough
1. In a bowl, add rice flour and salt. Mix it well. Pour boiling water little by little and mix well using a spatula. Let it cool and knead it form a soft dough.
2. For filling
1. Heat a pan. Add jaggery and 1/4 cup of water. Let the jaggery dissolve completely. Strain it to remove impurities.
2. Wash the pan to remove other impurities and pour the syrup back into the pan. Bring it to boil on medium heat.
3. Once it reaches one string consistency, add grated coconut and keep stirring.
4. Stir until the moisture is gone.
5. Remove from flame. Mix 2 teaspoon of ghee to it and allow it to cool.
3. To wilt the banana leaf
1. Take banana leaves without the middle vein (called ela cheendu)
2. Wash it and wipe it nicely.
3. Place one leaf at a time on gas flame, flip and turn the leaf periodically so that the leaf gets wilted.
4. Preparing ada
1. Grease the plantain leaf with ghee.
2. Take lemon sized portion of dough and place it on the banana leaf. Flatten it using your finger tips. (If dough is sticking to your fingers, dip fingers in water once in a while and then try to spread the dough. )
3. Place a tablespoon of prepared filling onto one half of the rice layer and fold it gently pressing the edges inorder to seal it. Repeat the process with the rest of the dough.
4. Place it in a steamer and steam cook for 10 – 15 minutes.
5. Let it cool slightly before serving.