A traditional Kerala dish – Ela Ada made with rice dough using banana leaves makes a great breakfast or an evening snack.
Ela Ada dessert is a traditional snack prepared in most parts of Kerala and enjoyed during festivals and occasions like Vishu, the New Year of Keralites.
When I think back to my mother`s cooking when I was a child, I don’t know how much of it was a pleasure and how much of it a challenge for her.
But I know for sure that in the world that we live in, where people work hard and have little time for themselves, the act of cooking for themselves, the act of cooking for others, of entertaining, is an act of ultimate generosity and needs to be a pleasure for everyone involved.
Method to make ela ada:
- Add salt to rice flour and mix well. Add boiling water, gradually, to the rice powder and mix using a wooden spatula/spoon. Once the mixture cools down a bit, knead with your hands to make a soft and pliable dough. Cover the dough with a wet kitchen towel to prevent it from drying out.
- Combine grated coconut and grated jaggery.
- Clean the banana leaves with a wet towel. Place the cleaned leaves over gas flame; flip the sides in between, to wilt the leaves slightly. This will prevent the leaves from breaking while folding. It's better to use leaves without the middle stem.
- Grease the wilted leaves lightly with coconut oil or ghee. Place big lemon size balls of dough on the leaves and spread it thin using your fingers. Make sure to dip your finger in water while doing this.
- Place some filling on one side of the rolled out dough and fold from the other side and press lightly.
- Once the water starts boiling in the steamer, place the Ela Ada and cook on high flame for 8-10 minutes. Open the steamer and see whether the Ela Ada is separated from the leaves, then it's cooked. Tantalise your taste buds with Ela Ada.
Add some crushed cardamom to the coconut jaggery mixture.
The quantity of jaggery can be adjusted to suit your sweetness level.
Similar kerala snacks :
- Pani puri recipe
- Kappa puzhukku
- Pazhampori recipe
- Drumstick rasam
- Appam with stew
- Idli chutney recipe
- Erachi puttu
- Onion bhaji
- 1 cup rice flour (roasted rice flour)
- 1 cup boiling water
- salt (to taste)
- 1 cup grated coconut
- 1/3 cup grated jaggery
- 1 banana leaf (if not available, use silver foil)
- Add salt to rice flour and mix well.
- Add boiling water to the rice flour and mix well.
- When the mixture cools down, knead with your hands to make a soft dough.
- Cover the dough with a muslin cloth and keep aside.
- Mix grated coconut and jaggery together.
- Clean the banana leaf, place it over a gas flame; flip both sides of the leaf to wilt the leaves slightly. This will prevent the leaves from breaking while folding. Avoid using the middle stem of banana leaf during folding.
- Grease the wilted leaves with some melted butter or coconut oil.
- Wet your fingers with water and make small lemon sized balls of dough, place it on the leaves and spread it with your fingers.
- place some grated coconut and jaggery filling in one side of the rolled dough anf fold from the other side and press lightly.
- When the steamer is ready, place ela ada and cook on high flame fo 10 to 15 minutes.
- Once the ela ada starts separating from the banana leaves its ready to serve.
- You can add some crushed cardamom to the jaggery mix
- The quantity of jaggery can be added according to your sweetness level.