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A classic Kerala delicacy, these are soft rice flour parcels filled with a sweet mixture of grated coconut and jaggery. Steamed in fragrant banana leaves, it's a beloved tea-time snack that captures the essence of South Indian comfort food.
For 4 servings
Prepare the Banana Leaves
Make the Sweet Filling
Prepare the Rice Dough
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A classic Kerala delicacy, these are soft rice flour parcels filled with a sweet mixture of grated coconut and jaggery. Steamed in fragrant banana leaves, it's a beloved tea-time snack that captures the essence of South Indian comfort food.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 503.51 calories per serving with 5.11g of protein, it's a moderately challenging recipe perfect for dessert or snack or breakfast.
Assemble the Ela Ada
Steam the Ada
Serve
For a different flavor, add 1/4 cup of finely chopped ripe banana or a tablespoon of 'Chakka Varattiyil' (jackfruit preserve) to the coconut-jaggery filling.
You can make this with a mix of rice flour and whole wheat flour (atta) or ragi flour for a nuttier flavor and different nutritional profile. The water quantity may need adjustment.
Create a savory ada by filling it with a mixture of cooked lentils (dal), coconut, green chilies, and spices.
The rice flour provides complex carbohydrates, offering a sustained release of energy, making it a great snack to combat midday slumps.
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that is easily digested and converted into energy.
Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to processed white sugar.
The gentle aroma from the steamed banana leaf and cardamom is known to have a calming and soothing effect, making this a comforting treat.
Ela Ada is a traditional snack that offers some health benefits. It's steamed, not fried, making it low in oil. Jaggery is a less processed sweetener than white sugar, and coconut provides healthy fats. However, it is a sweet, carbohydrate-rich dish, so it should be enjoyed in moderation as part of a balanced diet.
One serving of Ela Ada, which is typically two pieces, contains approximately 445 calories. The calories come mainly from the rice flour, coconut, and jaggery.
While banana leaves impart a unique aroma, you can use alternatives. Turmeric leaves are a traditional substitute. You can also use parchment paper or aluminum foil, lightly greased, to wrap and steam the adas.
The dough can crack if it's too dry. This usually happens if not enough boiling water was used or if the flour was not of the right kind. Ensure you use boiling water and let the dough rest to steam properly. If it still feels dry, knead it with slightly wet hands or add a teaspoon of warm water.
The filling can be made a day in advance and stored in an airtight container in the refrigerator. However, the rice dough is best made fresh, as it can dry out and become difficult to work with if made too far in advance.
Yes, you can use brown sugar or regular white sugar as a substitute for jaggery. However, jaggery provides a distinct, molasses-like flavor and caramel color that is authentic to the traditional Ela Ada recipe.