Kerala delicacy to try - Elayappam or Ela Ada

200 gms roasted raw rice flour

150 gms jaggery

1 ¼ cup grated coconut

7 to 8 pieces cardamom or 1/2 tsp powder

1 tsp sugar

Water

Salt for taste

7 to 8 pieces banana leaves

Preparation time: 15 minutes

Cooking time: 25 minutes

Servings: 7 to 8

Method:

Step: 1

In a pan bring water to boil. Add the required amount of salt.

Step: 2

Take the roasted raw rice flour in a bowl and pour boiling water gradually into it. Mix them well using a spatula or spoon. Once the mixture cools down and if required, knead the mix using your hands to make a smooth dough. Then, keep it aside for 10 minutes.

Step: 3

In the meantime, heat the jaggery in 100 ml of water and allow it to melt. Strain the jaggery syrup using a strainer to remove impurities, if any.

Step: 4

Grind the cardamoms along with 1 teaspoon of sugar in a blender.

Step: 5

In a Kadhai or pan add the jaggery syrup, grated coconut and cardamom powder and cook on low flame till the mixture becomes thick. Once it thickens and sticky, turn off the flame.

Step: 6

Place rectangular sized banana leaves on a clean and dry surface. Next, make balls of approximately 50 grams of dough each and place it at the centre of the leaf.

Step: 7

Flatten the dough on the leaves and stretch the edges using the fingertips. Make sure to dip your finger tips in water to avoid them getting sticky. 

Step: 8

Spread a spoon of coconut jaggery mix on one side of the flattened dough and fold from the other side and press it gently, to seal. 

Step: 9

Place the Ela Ada in a steamer and steam it for approximately 15 minutes on medium flame or until well cooked. 

Step: 10

Remove the leaf carefully and serve. It tastes best when served warm. Enjoy! 

Note: In case banana leaves are not available, use parchment paper instead. However, the flavour from banana leaves takes the taste up a notch. If you have readymade cardamom powder, use ½ teaspoon instead.

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