Cooks in : 40 min Serves: 2 people
Ela Ada is a Kerala delicacy, consisting of parcels made out of rice flour dough with sweet fillings, steamed in banana leaf and generally served as a snack or breakfast item. Replacing the rice flour with millet flour makes it more nutritious. I used sorghum/jowar flour for this recipe.
- 1 Cup Sorghum/Jowar Flour
- 1 Cup Water
- 1/4 Tsp Salt
- 1 Tsp Oil
- 1/2 Cup Grated Coconut
- 1/4 Cup Jaggery Powder
- 2 Tbsp Water
- 1 Tsp Ghee
- 1/4 Tsp Cardamom Powder
- In a 2 Ltr Pressure cooker, add water salt and oil. Close and cook for a whistle. Turn off heat.
- Remove pressure manually and mix in jowar flour. Make sure no dry flour is left out.
- Close the lid with the weight on. Keep aside for 15 minutes.
- Meanwhile, for the filling, heat a pan, add jaggery and water. When it starts boiling, add grated coconut and cook till it becomes a thick mass. Turn off heat and mix in cardamom powder and ghee.
- After 15 minutes, open the cooker and knead the dough briefly after greasing the fingers.
- Divide into small lemon size balls.
- Take 2 small banana leaves without middle vein (called as tiffin elai) and wipe with a moist cloth.
- Heat a tawa and place the leaves one by one so that they are slightly wilted. This step protects the leaf from tearing while folding the parcel.
- Now grease the leaf and place the dough in the centre and pat to make small disc. Let it be thin.
- Place a table spoon of filling one side of the disc. Moisten the edges with water and fold the leaf from the opposite side.
- Steam the parcels for 10 minutes.
- Carefully remove the ada from the banana leaf and serve.
- This method of making dough is called Autolysis .
- Ragi and Bajra flours can also be used for this recipe.
- Water quantity may vary according to the moisture content of the flour.
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