Ela Ada Recipe
Enjoy this authentic Kerala delicacy made with rice flour, jaggery and coconut filling, and loads of love. Enjoy this on a cool evening to warm you and your family's souls along with chai.
Ingredients
- 1 cup Rice flour
- 1 1/2 cups Water
- 1/2 cup freshly grated coconut (or desiccated, in which case, add 100 ml coconut milk)
- 1/4 cup organic brown sugar + 1 tbsp molasses or 1/4 cup jaggery (if you have access to it)
- 100 ml plant milk (I used soy milk)
- 1 tsp freshly crushed cardamom or pre-powdered
- 5 squares Banana leaves about 20x20 cm or 8x8 inches
- Oil to grease the banana leaves
Instructions
- Optional: Roast 1 cup rice flour on low heat for 5 minutes for a nuttier flavour (or skip to the next step).
- Begin by boiling water in a pan. In a bowl add the rice flour and the boiling water, gradually.
- Pour the water while mixing the rice flour gently using a wooden spoon.
- Once the mixture cools down, knead with your hands to make a soft dough and set aside.
- To a fresh pan, add brown sugar and heat it until it starts to caramelise.
- Then add the plant milk (soy and coconut if using), molasses and water to dissolve it all. Bring it to a mouldable consistency, takes about 5-10 minutes.
- Add the grated coconut and crushed cardamom. Switch off the heat and mix well.
- For the next step, warm the banana leaves over an open flame so that it becomes flexible.
- Grease the leaf with oil.
- Take a ball sized dough and flatten over a banana leaf.
- Place 1-2 tbsp of the stuffing and spread on one side of the dough.
- Fold from the other side and seal the sides by pressing gently.
- Place the Ela Ada in a steamer and steam for 15 minutes until it is cooked completely.
- Serve warm or cold as per your liking.
Tried this recipe?Let us know how it was!