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
Ingredients:
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

Method:
  • 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.



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13 comments:

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

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  2. Wow very interesting desert.Looks very inviting.

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

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

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

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

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  7. Delicious stuffed pancakes, yum..

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

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

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

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

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  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. :)

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

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