Ela Ada

Make the Sweet Filling

• In a heavy-bottomed pan over medium heat, combine the grated coconut and jaggery powder.
• Stir continuously for 5-7 minutes. The jaggery will melt and bubble, coating the coconut.
• Continue cooking until the mixture thickens and starts to pull away from the sides of the pan. It should be moist but not watery.
• Turn off the heat and stir in the ghee and cardamom powder. Mix well and set aside to cool completely.

Prepare the Rice Dough

• In a large, heatproof bowl, whisk together the idiyappam flour and salt.
• Gradually pour in the boiling water while mixing with a spatula or wooden spoon. Mix until a shaggy, crumbly dough forms.
• Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and become soft.
• Once cool enough to handle, knead the dough for 2-3 minutes until it becomes a soft, smooth, and non-sticky ball, similar to chapati dough.

Assemble the Ela Ada

• Divide the dough into 8 equal-sized portions and roll them into smooth balls.
• Place a dough ball in the center of a wilted banana leaf.
• Dip your fingers in a small bowl of water to prevent sticking, and gently press and spread the dough into a thin, even oval or circle directly on the leaf.
• Spoon about 1.5 to 2 tablespoons of the cooled coconut-jaggery filling onto one half of the flattened dough.
• Using the leaf, carefully fold the other half of the dough over the filling to create a semi-circle.
• Gently press the edges to seal the filling inside. Finally, fold the banana leaf over to encase the ada.

Steam the Ada

• Arrange the wrapped adas in a single layer in a steamer basket or idli stand. Ensure they are not overcrowded to allow for even steaming.
• Steam over simmering water for 12-15 minutes on medium-high heat.
• The adas are cooked when the banana leaf changes to a dark, cooked green color and the outer rice covering is firm to the touch and not sticky.

Serve

• Carefully remove the adas from the steamer and let them rest for 5 minutes before serving.
• Serve warm, either in the leaf for a rustic presentation or unwrapped. Enjoy the fragrant aroma as you open the leaf.