Ela Ada | Elai Adai – Onam Sadya Recipe from Kerala

I have been meaning to make Ela Ada or Elai Adai for a while now. Now that Onam is nearing I thought of postinng this recipe. Ela Ada is essentially a steamed dumpling that has a coconut-jaggery filling inside a rice flour covering. This dumpling is wrapped in banana leaves (ela or elai) and then steamed.

I have essentially followed the Ela Ada recipe that is given on Kerala.com with minor tweaks. I have reduced the quantities proportionally to make 4 largish Ela Adas. The Adas turned out perfectly.

Makes: 4 to 6 Adas (depending on the size)

Time: 60 to 75 Minutes

Ingredients for the Covering

1. Rice Flour – 2/3 Cup
2. Water – 1 cup
3. Coconut Oil – 1 tsp
4. Salt – 3 Large Pinches

Ingredients for the Filling

1. Fresh Grated Coconut – 1 Cup
2. Jaggery – 1 Cup
3. Green Cardamom – 2 (Powdered)
4. Finely Cut Ripe Banana – 2/3 Cup
5. Poha, Aval or Beaten Rice – 1/2 Cup

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Other Requirements

1. Large Banana Leaf – 1
2. Coconut Oil – 1/2 tsp

Method to Make the Dough for the Covering

1. In a hot kadhai or wok, dry roast the rice flour for 3 to 5 minutes. The rice flour should not change color; only lose the raw smell.
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2.  Set aside to cool.
3. In a heavy bottomed vessel, boil water with salt and oil.
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4. Turn off the heat.
5. Immediately, add the rice flour and mix well to form a dough.
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6. Cover and set aside to cool.

Method to Make the Filling or the Elai Adai Poornam

1. Wash the poha/aval under running water.
2. Set aside in a colander to drain completely.
3. In a wok, heat the jaggery with about 1/4 cup water.
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4. Let the jaggery melt and start boiling.
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5. Turn the heat to low.
6. Add all the ingredients for the filling and mix well.
7. Turn up the heat to medium and cook till the mixture thickens and is of dropping consistency.
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8. Turn off the heat and set aside the filling.

Method to Make the Ela Ada or Elai Adai

1. Divide the filling into 4 portions.
2. Remove the rice flour dough into a plate.
3. Knead lightly into a smooth ball.
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4. Divide into 4 equal portions.
5. Roll each portion into a ball.
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6. Cut the banana leaf into four equal parts. Discard the central spine. The best way is to run a sharp knife exactly parallel to the spine.
7. Take 1 piece of the banana leaf.
8. Lightly grease the surface with 1 or 2 drops of coconut oil.
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9. Place one portion of rice flour dough in the centre.
10. Using a greased or slightly wet hand, press the ball into a 5″ round.
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11. Place one portion of the filling in the centre and gently spread into a 3.5″ round. Ensure that there is no filling at the edges. The filling will spread further when we fold the Ada.
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12. Fold the banana leaf in half such that the Ela Ada folds into a half-moon shape.
13. Press the edges of the Ada to seal it.
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14. Make a neat parcel by folding the banana leaf over.
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15. Make the remaining Ela Ada parcels.
16. Steam the parcels for 10 to 12 minutes.
    1. I placed them in a colander.
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    2. Place the colander in a pressure cooker.
    3. Steamed them like idlis.
17. Let the steamed Ela Ada parcels cool till they are just warm to touch.
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18. Just before you eat, unwrap each parcel with care.
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19. Enjoy with a hot cup of tea!
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Tips

• Take your time to make the Ela Ada the first time you do it. It takes time and patience.
• Ensure that the covering is not too thick. Otherwise, all you will taste is the rice flour covering.
• Use a greased hand or a wet hand to spread the covering on the banana leaf. Otherwise, you will find it difficult to spread the covering.
• Use the rice flour dough within 20 to 30 minutes of making it. Otherwise, it tends to dry out and crack.
• Do not steam much beyond 10 minutes. Over-steaming will cause the covering to start cracking.
• I love to have my Elai Adai a bit warm but they are perfect at room temperature as well.
• I keep the Ela Ada wrapped in the banana leaf till we are ready to eat them.