Cook's Hideout: Ela Ada

September 12, 2015

Ela Ada

Buffet on Table: Week 2 -- Indian States
Day 11: Kerala -- Ela Ada
For the final day of this week's mega marathon, I have a sweet dish from Kerala. Coconut-jaggery stuffing inside a rice flour crepe, then steamed until done. These are perfect to make for festivals and special occasions.
Ela Ada
With sravana maasam in full swing, I had way too many fresh coconuts to take care of. So I used some of it to make this simply delicious dessert.

Traditionally these are wrapped in banana leaves and then steamed, since I'm not lucky enough to get fresh banana leaves, I used parchment paper -- thanks to Nalini's and Reshmi's recipes. Parchment worked perfectly. 
Ela Ada
Rice Flour - 1cup
Salt - a pinch
Water - ~1cup
Coconut Oil - ¼tsp 

For the Stuffing:
Coconut - ½cup, grated  
Jaggery powder - 3tbsp
Coconut Sugar - 2tbsp
Ground Cardamom - ¼tsp

  • In a mixing bowl, combine rice flour, salt and coconut oil. Add 1~1¼cup of boiling water and mix with a spoon. Cover and let the mixture cool slightly.
  • Make the Stuffing: Mix all the ingredients for the stuffing in a small bowl and set aside. If using regular jaggery instead of powdered jaggery, then heat jaggery until melted and then add the coconut to it. Set aside.
  • When the rice flour mixture is cool enough to handle, divide it into 8~10 equal size balls. 
  • Take a piece of parchment (if you are lucky enough to get a banana leaf, then go ahead and use it), put the rice ball on it and flatten it out into a thin disc. Wet your fingers to help with the flattening.
  • Place 1~2tbsp of the stuffing in the center and fold the disc over the stuffing. Press along the edges to seal properly. Repeat with the remaining dough and stuffing.
  • Place these parchment parcels in a steamer and steam for 8~10 minutes. Serve warm!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56.



  1. Wat an awesome presentation, totally fallen in love with ur clicks.. That plate of Ela ada is very tempting.

  2. Wow very interesting desert.Looks very inviting.

  3. This is a nice traditional sweet. Bookmarking the recipe

  4. Beautiful as always ! You have created a festive atmosphere . Lovely recipe .

  5. Wow! you made these wrapped in a Parchment paper? That is genius!! I have to try this soon. Lovely pictures as usual.

  6. omg, what amazing pictures....beautifuly arranged background....mesmerising effect

  7. Delicious stuffed pancakes, yum..

  8. Amazing picture..I have to try this version..Well made.

  9. This is in my todo list for a long time. Will try it for sure

  10. That''s a brilliant one Pavani to use parchment paper..and needless to say your pictures are so so sinful!

  11. Wow Pavani these look good. They are mde in Goa too but they are steamed in haldi leaves.

  12. The whole setup has a festive look and ada look amzing..
    I was planning to try them with plantain leaves when I was in India but as usual my blog was forgotten as soon as I landed there. :)

  13. that is divine!!! it is very similar to the kozhukkattai.. looks awesome..


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