Ela ada recipe

May 12, 2015
By Mary Anthony
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ELA ADA / Elayappam recipe / How to make ela ada / Steamed pancakes with coconut and jaggery/ PATHOLI /STEAMED RICE DUMPLINGS RECIPE /ADA IN BANANA LEAF

Ada or Ela Ada, is an Indian sweet and traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast. It can be seen even in parts of Tamil Nadu as well.

Grated coconut and rice flour are the two main ingredients. It is a snack made out of raw riceflour, sugar or jaggery and grated coconut. It is usually prepared on Onam.

INGREDIENTS :

2 cups rice flour
2 tsp ghee
Hot boiling water to knead the dough
salt
2 cup grated coconut
1 1/2 cup jaggery
1/2 tsp cardamom pwdr
Banana leaves for wrapping

ELA ADA / MODAK IN BANANA LEAVES / PATHOLI /STEAMED RICE DUMPLINGS RECIPE — ella ada recipe

METHOD

Take jaggery + 1/2 cup water ,cook and melt it .Strain it to remove impurities .

Take the melted jaggery + cardamom and the grated coconut in a pan and stir cook for 1 – 2 mins on medium heat till it thickens.

Take rice flour + 2 tsp ghee and salt.

To this add the boiling hot water, just enough to make a soft and smooth dough.

Use a wooden spatula to mix everything well and when it is warm enough to touch, knead gently and make a soft dough .

Divide the dough into lemon size balls.

Now take a piece of banana leaf in rectangular shape.

Place one ball and flatten it gently with fingertips, stretch the dough onto the leaf, flattening it very thin .

NOTE – I greased only one piece of banana leaf , kept it on top of the dough ball , using a rolling pin , I rolled it into thin sheets .Then I did the stuffing as shown in the above picture .

Once the dough is stretched out, keep some sweet filling on one half and fold the other half and press the edges gently, making sure that it is sealed well.

Now steam it in a steamer or idly –steamer for 10 – 15 minutes [depending on the quantity ], or till it is fully cooked, on medium heat.

Serve warm .

NOTES

We can also add fried cashew bits .
Instead of banana leaf we can use parchment paper .
with cardamom powder we can also add a pinch of nutmeg pwdr .
Do not over cook the stuffing , else it will harden .
Ensure you don’t add too much water in the flour.
In case you add extra water don’t worry add more rice flour.
Also don’t over fill the stuffing ,else it will ooze out from sides.
One can also add roasted sesame or poppy seeds to the stuffing .
You can add extra flavor to the stuffing by adding finely chopped jackfruit or pineapple or even few drops of essence of your choice to the stuffing or you can make pulp of the fruits by boiling it with sugar and blending it.
It stay fresh for a day at room temperature and for 2 days if refrigerated.