Ela Ada - A traditional Kerala delicacy served as breakfast or as a snack. The base flour is mostly Rice. The filling is made with grated coconut and jaggery; very similar to our Chathurthi Kozhukattai filling. Steaming the mixture within the Banana Leaf gives it a distinct flavour. There are other variations possible in the Filling and the Base flour. Hope to try them soon. I had this first at Mohan Anna's. Yummy, healthy and easy to prepare.
For the Dough:
Rice Flour - 1 cup
Water - 1 cup (use as needed)
Salt - 1 pinch
Oil - 1 tsp
For the filling:
Grated coconut - 1 cup
Jaggery - 1/3 cup
Cardamom Pd - 1 big pinch
Banana Leaves - halved and then cut into 4" wide strips.
For the Filling:
Take grated jaggery in a thick Kadai. Add very little water (2 Tbsp) and cook over a slow flame until the jaggery has melted. Strain.
Add grated coconut to the jaggey and stir cook over a medium flame until thick and dry.
Mix in cardamom powder and allow to cool.
For the Dough:
Take the rice flour in a large basin.
Bring the water to a boil. Add salt and oil.
Drop in the flour in one go and mix well. Keep covered until cool enough to handle.
To make the Ada:
Wipe the Banana Leaf. Place a lemon size ball on it and flatten to an oblong shape.
Place some filling on one half and cover with the other half along with the leaf.
Press down gently to seal the edges
Have the steamer ready. Place the parcels on a plate in the steamer and steam for 10 minutes until cooked through.
Serve warm with the leaf.
Do not pile the parcels. Place them with enough space all around for the steam to circulate.