Thursday, May 2, 2013

Ela Ada / Steamed rice flour parcels with Sweet coconut filling !

If you ask me how many times I have devoured this , I have to say countless. For 4  years of my high school life  atleast few times a week I used to eat Elad ada . I am not going into all that story again as I have written all about that in my Bonda post before :) So probably if anyone ask me to judge an Ela ada, I can judge it better than anyone. Thats how much I love ela ada  and for that reason I have been trying to re create it at home several times, but to be honest I was never happy with the ones I used to make, but its only later that I realised the rice flour determines the quality of Ela ada, if you are making it readymade rice flour made from Basmathi rice or any easy cooking rice of that kind or Pachari  podi as we call it , it wont come out half as good as the ones you make with rice flour of Boiled rice / puzhugal ari. But getting that rice flour here is out of question but everytime when I come after a vacation I bring some homemade rice flour of boiled rice to make puttu /steamed rice  cake and the ela ada made with that flour will blow you away ! It will be the  softest elad ada ever and you will be making it over and over again  like me :)

Rice flour(from  boiled rice ) - 1 cup
Boiling water - 1 cup

or alternatively for making boiled rice flour 

Soak boiled rice for few hours, drain it completely and pat dry with a towel until completely dry. Grind it to flour .

For filling
Melted Jaggerry - 1/2 cup
Grated coconut - 3/4 cup
Cardamom powder - 1/4 tsp

Banana leaves


  • Roast the rice flour for few minutes.
  • Add boiling water and salt to it and make a smooth dough.
  • Strain the impurities of melted jaggery and transfer it  into a saucepan.
  • Add grated coconut to it. Cook the coconut in jaggery for 1-2 minutes.
  • Add cardamom powder and turn off the flame.
  • Meanwhile make equal sizes balls from the dough..
  • Take the   banana leaves  and place a ball on the centre, flatten it with your wet palm  and spread it evenly.

  •  Place a tbs or two tbs of the filling in the middle and fold it into half.
  • Steam the Ela adas for 8-10 mins.


Suja Md said...

Ela ada looks ssooo delicious!! So after your India visit, we could hope for more rice flour recipes!! :)

Meena Selvakumaran said...

Ela ada looks so yummy.

Hamaree Rasoi said...

Ela ada looks so fulfilling and droolworthy. In Kolkata we too have something similar called Pithe.

Veena Theagarajan said...

tempting...looks good

Nabanita Das said...

Its really new to me... but looks interesting...

Shibi Thomas said...

There are certain bf that I like the most and Ela Ada is one among them. I am going to Indian store today, lately they started carrying fresh banana leaves. If I could get some, I am definitely going to make this on the weekend. My grandma used to make a different version also. She used to put them in mannu chatti and cook it over the fire. It was very tasty too. Thanks for taking me back to my childhood days.

divya said...

OMG! a tempting dish, yummy and delicious.

Hema said...

I am yet taste this, they look so good..

Anu said...

Would have been so flavorful with steamed banana leaves. THey look so tempting.

Rekha Vengalil said...

Ada looks soo yum and so tempting.. wonderful :-)

DivyaGCP said...

This looks so delicious and inviting..

Kaveri Venkatesh said...

Ela ada is one of my all time favorites family version of the outer covering is a little different...this one looks very delicious...
Btw, for the pidi kozhakattai I used pacha ari

Mélange said...

What more to ask for ? I am drooling here bas...So nostalgic Vineetha.

Shema George said...

You are making all these kerala sp palaharams and I am drooling big time !!!

Nilu A said...

Looks perfectly done and delicious Vineetha :-)