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Buffet on Table: Week 2 — Indian States

Day 11: Kerala — Ela Ada

For the final day of this week’s mega marathon, I have a sweet dish from Kerala. Coconut-jaggery stuffing inside a rice flour crepe, then steamed until done. These are perfect to make for festivals and special occasions.

With sravana maasam in full swing, I had way too many fresh coconuts to take care of. So I used some of it to make this simply delicious dessert.

Traditionally these are wrapped in banana leaves and then steamed, since I’m not lucky enough to get fresh banana leaves, I used parchment paper — thanks to Nalini’s and Reshmi’s recipes. Parchment worked perfectly.

Print Recipe
Ela Ada Yum
Steamed Dessert from Kerala -- Coconut-jaggery stuffing inside a rice flour crepe, then steamed until done. These are perfect to make for festivals and special occasions.
Ela Ada
Course dessert
Cuisine kerala
Prep Time 20 minutes
Cook Time 20 minutes
Servings
adas
Ingredients
  • 1 cup Rice Flour
  • a pinch Salt
  • 1 cup Water
  • ¼ tsp Coconut Oil
For the Stuffing:
  • ½ cup Coconut - , grated
  • 3 tbsps Jaggery powder
  • 2 tbsps Coconut Sugar
  • ¼ tsp Cardamom Ground
Course dessert
Cuisine kerala
Prep Time 20 minutes
Cook Time 20 minutes
Servings
adas
Ingredients
  • 1 cup Rice Flour
  • a pinch Salt
  • 1 cup Water
  • ¼ tsp Coconut Oil
For the Stuffing:
  • ½ cup Coconut - , grated
  • 3 tbsps Jaggery powder
  • 2 tbsps Coconut Sugar
  • ¼ tsp Cardamom Ground
Ela Ada
Instructions
  1. In a mixing bowl, combine rice flour, salt and coconut oil. Add 1~1¼cup of boiling water and mix with a spoon. Cover and let the mixture cool slightly.
  2. Make the Stuffing: Mix all the ingredients for the stuffing in a small bowl and set aside. If using regular jaggery instead of powdered jaggery, then heat jaggery until melted and then add the coconut to it. Set aside.
  3. When the rice flour mixture is cool enough to handle, divide it into 8~10 equal size balls.
  4. Take a piece of parchment (if you are lucky enough to get a banana leaf, then go ahead and use it), put the rice ball on it and flatten it out into a thin disc. Wet your fingers to help with the flattening.
  5. Place 1~2tbsp of the stuffing in the center and fold the disc over the stuffing. Press along the edges to seal properly. Repeat with the remaining dough and stuffing.
  6. Place these parchment parcels in a steamer and steam for 8~10 minutes. Serve warm!!
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13 thoughts on “Ela Ada”

  1. Wow! you made these wrapped in a Parchment paper? That is genius!! I have to try this soon. Lovely pictures as usual.

  2. The whole setup has a festive look and ada look amzing..I was planning to try them with plantain leaves when I was in India but as usual my blog was forgotten as soon as I landed there. 🙂

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