For filling
- 200 grams Jaggery
- 1/2 cup boiling water
- 1 cup grated coconut (fresh or dry)
- 1/4 tsp Cardamom powder
- 1/4 tsp Cumin powder
- Salt (to taste)
- 1 tbsp Ghee
For making rice dough
- 1 cup Roasted rice flour
- 1 1/2 cup Hot water
- 1 number banana leaf (if not available, use silver foil or parchment paper)
For ela ada filling
Boil jaggery with water into a thick syrup
Strain the jaggery syrup with a sieve
Heat the jaggery syrup and add the grated coconut.
Cook till coconut is semi-dry.
Add cardamom powder, cumin powder, ghee and salt to taste.
Cook for ten minutes in a slow fire and keep aside
For the dough:
Boil 1 1/2 cup of water
Add salt to taste
Mix the roasted rice flour with water
Cover and keep aside for 10 minutes
Place a banana leaf
Wet your hands with water and make lemon sized balls with the rice flour
Flatten the dough on the banana leaf to form a thin layer
Place two tablespoons of filling on the flattened dough
Fold the banana leaf and keep it aside
Repeat the process with the rest of the filling
If you don't have a banana leaf, use silver foil or parchment paper instead
Cook ela ada for 10 to 15 minutes in a steamer
Ela ada is 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.
Calories: 499kcal | Carbohydrates: 80g | Protein: 4g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 14mg | Potassium: 151mg | Fiber: 5g | Sugar: 44g | Vitamin A: 2IU | Vitamin C: 1mg | Vitamin E: 1mg | Calcium: 30mg | Iron: 1mg