Authentic Ela Ada Recipe: A Taste of South India

Ingredients

1 cup Rice Flour
2 cups Water
1/4 tsp Salt
1.5 cups Grated Coconut
1/2 cup Jaggery
1/4 tsp Cardamom Powder
10 Banana Leaves
2 tbsp Ghee

Steps and instructions

Wash the banana leaves and wipe them clean. Cut them into squares (approximately 8 inches by 8 inches).
Boil the water and add salt. Gradually add the rice flour, stirring constantly to avoid lumps. Once the mixture forms a smooth dough, set it aside to cool.
In a pan, melt the jaggery with a little water. Once it's fully melted, add the grated coconut and cardamom powder. Mix well and cook for a few minutes until everything is well combined. This forms the filling of the Ela Ada.
Once the dough has cooled, take a small portion and spread it evenly on a banana leaf. Ensure the dough layer is neither too thick nor too thin.
Place a spoonful of the jaggery-coconut mixture in the center of the dough. Fold the banana leaf in half, pressing the edges to seal the dough inside.
Heat a pan and place the prepared Ela Ada on it. Cook on a medium flame with the lid on. Flip it occasionally until both sides have a nice, golden brown color.
Remove the Ela Ada from the pan and repeat the process with the remaining dough and filling.
Brush the cooked Ela Ada with a little ghee before serving. Enjoy the delicious Ela Ada while it's still warm.

Tools for making

Mixing Bowl - The mixing bowl is used to combine the rice flour, water, and salt to make the dough.
Pan - The pan is used to melt the jaggery, cook the filling, and cook the Ela Ada.
Spoon - The spoon is used to stir the rice flour mixture, mix the jaggery-coconut filling, and flip the Ela Ada while cooking.
Knife - The knife is used to cut the banana leaves into squares and to trim any excess leaves.
Brush - The brush is used to apply ghee on the cooked Ela Ada for added flavor.

Recipe variations

Use brown rice flour instead of white rice flour for a healthier option.
Add a pinch of turmeric powder to the dough for a vibrant yellow color.
Replace jaggery with brown sugar or palm sugar as a sweetener.
Add chopped nuts like cashews or almonds to the filling for a crunchy texture.
Include some raisins or dried fruits in the filling for added sweetness.
For a savory version, skip the jaggery-coconut filling and instead use a mixture of seasoned vegetables or mashed potatoes.
Experiment with different fillings like chocolate chips, Nutella, or peanut butter for a unique twist.
Try using banana leaves for wrapping instead of steaming, and grill the Ela Ada for a smoky flavor.
For a gluten-free option, substitute rice flour with a gluten-free flour blend.
Make a vegan version by using coconut oil instead of ghee and replacing jaggery with a vegan sweetener like maple syrup or agave nectar.

Recipe overview

Ela Ada is a traditional South Indian delicacy, often enjoyed as a dessert or a breakfast dish. This delightful recipe involves a delicious filling of grated coconut and jaggery, wrapped in a thin layer of rice dough, all bundled up in a banana leaf. The parcel is then cooked to perfection, resulting in a subtly sweet, aromatic, and utterly satisfying dish. This recipe provides detailed, step-by-step instructions to help you recreate this classic treat at home. While Ela Ada requires some effort, the end result is a beautifully steamed parcel that opens up to reveal a lusciously sweet filling, making all your efforts worthwhile. Enjoy the process of making Ela Ada and savor the unique flavors it offers!

Common questions

Can I use any other flour instead of rice flour? No, rice flour is traditionally used in Ela Ada to achieve the desired texture and taste.
Can I substitute jaggery with sugar? While jaggery adds a unique flavor to Ela Ada, you can use sugar as a substitute if jaggery is not available.
Can I use frozen banana leaves? Yes, you can use frozen banana leaves. Thaw them before using and make sure they are clean and intact.
Do I need to grease the pan before cooking Ela Ada? No, greasing the pan is not necessary as the banana leaf prevents sticking. However, you can brush a little ghee on the pan if desired.
Can I steam Ela Ada instead of pan-frying? Yes, you can steam Ela Ada instead of pan-frying. Place the prepared Ela Ada in a steamer and steam for about 10-15 minutes until cooked.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the rice flour dough and other ingredients.
Pan - A flat-bottomed pan to cook the Ela Ada.
Brush - To brush ghee onto the cooked Ela Ada for added flavor.
Knife - To cut the banana leaves into squares and to serve the Ela Ada.
Plate - To serve the delicious Ela Ada.

Origin stories

Ela Ada is a traditional delicacy from Kerala, a state located in the southernmost region of India. What's interesting is that the culinary craft of Kerala is influenced by a melange of factors, including its rich history of spice trade, its long coastline, and the diverse communities that have settled there over centuries. Ela Ada, with its simple yet exquisite combination of rice, jaggery, and coconut, all wrapped and steamed in a banana leaf, is a testament to this culinary heritage. The use of banana leaf not only adds a unique flavor but also has cultural significance, as meals served on banana leaves are considered auspicious in Kerala. This humble dessert is often prepared for festivals and celebrations, and is a sweet reminder of the state's love for incorporating natural, local ingredients in their cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.