Kerala delicacy to try for Suhoor during Ramadan - Elayappam or Ela Ada


Kerala delicacy to try for Suhoor during Ramadan - Elayappam or Ela Ada

Made with grated coconut, jaggery and layered inside a thin layer of rice paste



Elayappam or Ela Ada
Elayappam or Ela Ada Image Credit: Supplied/Sobha Varghese

Elayappam/Ela Ada is a traditional Kerala delicacy. It is made of grated coconut and jaggery, which is layered inside a thin layer of rice paste, wrapped in banana leaf and steamed. This is a very healthy snack and in Kerala, it is popularly served as an evening snack. A favourite recipe round the year, it is a must have during the festival of Onam.

Ingredients

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:

Elayappam / Ela Ada
Ingredients [From Top left]: Grated coconut, jaggery, rice flour, cardamom, salt Image Credit: Supplied/Sobha Varghese

Step: 1

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

Elayappam or Ela Ada
Making Dough Image Credit: Supplied/Sobha Varghese

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.

Rest the dough
Rest the dough Image Credit: Supplied/Sobha Varghese

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.

Melt the jaggery
Melt the jaggery Image Credit: Supplied/Sobha Varghese

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.

Ela Ada filling
Preparing the filling Image Credit: Supplied/Sobha Varghese

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.

Banana leaves
Banana leaves Image Credit: Supplied/Sobha Varghese

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. 

Spread the ela ada on banana leaf
Spread the ela ada on banana leaf Image Credit: Supplied/Sobha Varghese

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. 

Spreading coconut jaggery filling
Spreading coconut jaggery filling Image Credit: Supplied/Sobha Varghese

Step: 9

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

Steam cook the ada
Steam cook the ada Image Credit: Supplied/Sobha Varghese

Step: 10

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

Serve warm
Serve warm Image Credit: Supplied/Sobha Varghese

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.

Do you have a favourite recipe to share? Write to us food@gulfnews.com

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