Ela Ada is a Kerala delicacy made with jaggery, rice flour, and coconut, wrapped in banana leaf and steamed to lock in the flavor of the banana leaf.
Ingredients
Main Ingredients
- 1cuproasted rice flour
- 1 1/2cupwater
- salt to taste
- 1tspghee
For Filling
- 1cupcrushed jaggery
- 1/4cupwater
- 1 1/2cupgrated coconut
- 1tspsugar
- 1piecedry ginger
- 1/4tspcumin seeds
- 1/4tspcardamom powder
How to make ELA ADA / Elayappam / steamed pancake
Prepare the Dough
Boil one and a half cups of water with ghee.
When it starts bubbling, add rice flour and salt.
Mix well until the water is completely absorbed and it becomes a soft dough.
Turn off the flame and knead to a smooth non-sticky dough by greasing your hands with ghee.
Prepare the Filling
In a mixer jar, add sugar, dry ginger, and cumin seeds.
Grind it to a fine powder and keep aside.
In a pan, add crushed jaggery and water.
Boil until the jaggery melts, then turn off the flame.
Strain to remove impurities from the jaggery.
Boil again for 2-3 minutes, then add grated coconut, dry ginger mix, and cardamom powder.
Mix well, remove from flame, and keep aside.
Assemble and Cook ela Ada
Lightly heat the banana leaf over a flame to make it pliable.
Take a small portion of the dough and flatten it over the banana leaf with your fingers.
Place 2 tablespoons of prepared jaggery filling over this and spread uniformly.
Fold the leaf and slightly press the edges to prevent leakage of the filling.
Steam for 8-10 minutes.
Tips & Tricks
Ensure the banana leaf is pliable by lightly heating it over a flame before use.
Grease your hands with ghee to prevent the dough from sticking while kneading.
FAQS
How do I make Ela Ada from scratch?
To make Ela Ada, start by boiling 1.5 cups of water with ghee. Once bubbling, add 1 cup of roasted rice flour and salt, mixing until it forms a soft dough. Knead the dough with greased hands until smooth. For the filling, melt crushed jaggery with a little water, strain it, then mix in grated coconut, dry ginger, and cardamom. Spread the dough on a banana leaf, add the filling, fold, and steam for 8-10 minutes.
Is Ela Ada suitable for gluten-free diets?
Yes, Ela Ada is gluten-free as it is made with rice flour, which is a great alternative for those with gluten sensitivities. Just ensure that all other ingredients, like jaggery and coconut, are also gluten-free.
What can I substitute for jaggery in the Ela Ada recipe?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the dish.
How should I store leftover Ela Ada?
To store leftover Ela Ada, let them cool completely, then wrap them in banana leaves or place them in an airtight container. They can be refrigerated for up to 3 days. Reheat them by steaming for a few minutes before serving.
What are some good side dishes to serve with Ela Ada?
Ela Ada can be enjoyed on its own, but it pairs wonderfully with a side of coconut chutney or a cup of hot tea. You can also serve it with a drizzle of honey or a sprinkle of grated coconut for added flavor.
Loading reviews...
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia