Ela Ada, a traditional Kerala dish made with rice dough or ragi dough using banana leaves, makes a great breakfast or an evening snack.
1. Rice flour, lightly roasted - 1 cup
2. Water - 1½ cup
3. Oil - 1 tablespoon
4. Salt to taste
1. Ragi powder - 1 cup
2. Rice flour - 1/4 cup
3. Salt to taste
1. Grated coconut, fresh - 1½ cup
2. Jaggery - 150 gram
3. Cardamom, powdered - 2
4. Ripe plantain, cut to small pieces - 3
5. Beaten rice / Aval - 1 cup
- To make rice dough - In a pan boil water, add salt and oil. To boiling water add rice flour, put off the flame, stir and mix the flour very well. Close with a lid and set aside for a while. When it cools, make balls out of the dough.
- To make the filling - Boil little water & jaggery in a pan. Once the jaggery has dissolved, filter it and remove any dust particles. Then again boil melted jaggery to a thick syrup. Add coconut, beaten rice, Cardamom powder & banana pieces. Mix all ingredients well and cook till the filling is thick. Take off the stove.
- On a small piece of banana leaf, place one rice dough ball, press and spread out on the leaf.
- Spread the filling in the center. You can even just use grated coconut as a filling.
- Now after the filling is done, fold the leaf in half and then press. Press the sides as well, so that the filling will not come out.
- Place the prepared banana wraps in steaming vessel and steam for 10 to 15 minutes, till it is fully cooked.
- Take the steamed ada out of the banana leaf wrap and serve.