Ela Ada is a popular tea time snack in Kerala. It is prepared with rice flour and normally filled with something sweet. Learn how to prepare Ela Ada
- Rice flour – ¾ – 1 cup (I used roasted rice flour)
- Boiling water – 1 – 1¼ cup (refer notes)
- Grated coconut – 1 cup
- Grated jaggery – ⅓ cup (refer notes)
- Banana leaves
- Add salt to rice flour and mix well. Add boiling water, gradually, to the rice powder and mix using a wooden spatula/spoon. Once the mixture cools down a bit, knead with your hands to make a soft and pliable dough. Cover the dough with a wet kitchen towel to prevent it from drying out.
- Combine grated coconut and grated jaggery.
- Clean the banana leaves with a wet towel. Place the cleaned leaves over gas flame, flip the sides in between, to wilt the leaves slightly. This will prevent the leaves from breaking while folding. It’s better to use leaves without the middle stem.
- Grease the wilted leaves lightly with coconut oil or ghee. Place big lemon size balls of dough on the leaves and spread it thin using your finger tips. Make sure to dip your finger tips in water while doing this.
- Place some filling on one side of the rolled out dough and fold from the other side and press lightly.
- Once the water starts boiling in the steamer, place the adas and cook on high flame for 8-10 mins. Open the steamer and see whether the ada is separated from the leaves, then it’s cooked.
- You can also cook it on Dosa pan. heat the dosa pan on medium-high heat, once the tawa is really hot, reduce flame to lowest and place the ada on tawa. Cook both sides for 3-4 mins, each