Ela Ada

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 traditional snack prepared in most parts in Kerala and enjoyed during festivals and occasions like Vishu and Onam.

5 from 1 vote

Print Pin

Course: Snack

Cuisine: kerala cuisine, South Indian

Keyword: Ela ada, recipe for ela ada, vazhayila ada recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 499kcal

Author: Sumith Babu

Cost: £3

Equipment

steamer

Ingredients

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)

Instructions

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

Video

Notes

You can add some crushed cardamom to the jaggery mix
The quantity of jaggery can be added according to your sweetness level.

Nutrition