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