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.
Gayatri
(@rene121)
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