Ela Ada
Delicate rice flour parcels steamed in fragrant banana leaves, filled with a sweet mixture of jaggery and fresh coconut. This traditional Kerala snack is soft, subtly smoky, and infused with the earthy aroma of the leaf wrapping.
For 4 servings
- prep · ~3 min
Prepare the banana leaves.
1.Cut 4 pieces of banana leaf, about 15 x 15 cm each.2.Wipe both sides clean with a damp cloth.3.Hold each piece over a low open flame with tongs for 5-10 seconds until it turns glossy and softens. This makes it pliable and releases the aroma.TIPDon't skip wilting the leaves — cold leaves crack when folded. The heat also releases the leaf's natural oils into the ada. - prep · ~2 min
Make the coconut-jaggery filling.
1.In a bowl, add the grated coconut and powdered jaggery.2.Mix well with your fingers until the jaggery starts to melt and coat the coconut uniformly.3.Sprinkle in the cardamom powder and mix once more. Keep aside.TIPUse fresh coconut for the best chewy-bite texture. Desiccated coconut tastes dry and won't release moisture to blend with the jaggery. - knead · ~8 min
Knead the rice flour dough.
Boil 1.5 cups of water with a pinch of salt. Gradually add roasted rice flour to the hot water, stirring continuously with a wooden spoon. Once it comes together, turn off the heat, cover, and let it cool just enough to handle. Knead with your palm for 3-4 minutes into a smooth, soft, non-sticky dough. It should feel like soft play-dough.
TIPThe water must be boiling when you add the flour, otherwise the dough won't cook enough and will crack when you try to spread it. - assemble · ~10 min
Assemble the adas.
1.Grease the shiny side of a banana leaf piece lightly with ghee.2.Place a small ball of dough (about 3 tablespoons worth) on the leaf.3.Using wet fingers or a small piece of greased banana leaf, pat the dough out evenly into a thin circle or oval, about 4 mm thick.4.Place 2 tablespoons of the coconut-jaggery filling on one half of the spread dough.5.Fold the banana leaf in half so the dough encases the filling, and gently press the edges to seal.TIPKeep your fingers wet or greased while spreading the dough to prevent sticking — the dough is extremely tacky. - steam · ~15 min
Steam the adas.
1.Arrange the folded adas in a steamer basket, folded side down so they don't pop open.2.Steam over boiling water for 12-15 minutes until the dough turns glossy and slightly translucent.3.Remove from heat and let them sit for 2 minutes before opening. - serve
Serve warm, still wrapped in the leaf.
Serve the adas immediately while warm. The banana leaf is peeled away at the table as each person eats.
TIPThe aroma is half the experience — serve them unopened so the first whiff of steamed banana leaf hits when guests peel them.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly grated coconut, not desiccated, for the best texture and moisture in the filling.
- 2Wilt banana leaves over a flame until glossy — cold leaves will crack when folded.
- 3Knead the dough while it is still warm to ensure a smooth, pliable consistency.
- 4Keep your fingers wet or greased when spreading dough on the leaf to prevent sticking.
- 5Steam the ada with the folded side down so the parcel stays sealed during cooking.
- 6Serve the adas still wrapped in banana leaf so the steam-infused aroma hits at the table.
Adapt it for your goals.
Savory Ela Ada
Replace the sweet filling with a spiced mixture of sautéed shallots, grated carrot, green chilli, and fresh coconut. Great for a light breakfast or snack.
Vegan Ela AdaVegan Ela Ada
Substitute ghee with coconut oil for greasing the leaves — no other changes needed, as the recipe is already plant-based.
Jaggery Free (Palm Sugar)Jaggery-Free (Palm Sugar)
Use grated palm sugar or coconut sugar instead of jaggery for a milder, less molasses-like sweetness. Works well for those sensitive to jaggery's strong flavour.
Nutty Coconut FillingNutty Coconut Filling
Add 2 tablespoons of chopped roasted cashews or almonds to the coconut-jaggery mixture for extra crunch and richness.
Steamer Free MethodSteamer-Free Method
If you don't have a steamer, place the wrapped adas in a large, heavy-bottomed pan with a tight lid, add 1/2 cup water, and steam on low heat for 15 minutes.
Why this is on our healthy list.
Rich in Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), which are easily metabolised for quick energy.
Mineral Boost from Jaggery
Jaggery contains traces of iron, magnesium, and potassium, offering a more nutrient-dense sweetener than refined sugar.
Gluten-Free Grain Base
Rice flour makes this dish naturally gluten-free, suitable for those with celiac disease or gluten sensitivity.
Low in Added Oil
Only a teaspoon of ghee is used for greasing, making this a low-fat steamed dessert compared to fried sweets.
Frequently asked questions
Yes, but use roasted fine rice flour (pathiri podi or idiyappam flour) — raw rice flour will result in a crumbly, uncooked dough.
