Food & Drink Magazine

Ela Ada

By Pavani @napavani
Buffet on Table: Week 2 -- Indian States Day 11: Kerala -- Ela Ada For the final day of this week's mega marathon, I have a sweet dish from Kerala. Coconut-jaggery stuffing inside a rice flour crepe, then steamed until done. These are perfect to make for festivals and special occasions.
Ela Ada With sravana maasam in full swing, I had way too many fresh coconuts to take care of. So I used some of it to make this simply delicious dessert.
Traditionally these are wrapped in banana leaves and then steamed, since I'm not lucky enough to get fresh banana leaves, I used parchment paper -- thanks to Nalini's and Reshmi's recipes. Parchment worked perfectly.  Ela Ada Ingredients: Rice Flour - 1cup
Salt - a pinch
Water - ~1cup
Coconut Oil - ¼tsp 
For the Stuffing:
Coconut - ½cup, grated   Jaggery powder - 3tbsp
Coconut Sugar - 2tbsp
Ground Cardamom - ¼tsp
Method:
  • In a mixing bowl, combine rice flour, salt and coconut oil. Add 1~1¼cup of boiling water and mix with a spoon. Cover and let the mixture cool slightly.
  • Make the Stuffing: Mix all the ingredients for the stuffing in a small bowl and set aside. If using regular jaggery instead of powdered jaggery, then heat jaggery until melted and then add the coconut to it. Set aside.
  • When the rice flour mixture is cool enough to handle, divide it into 8~10 equal size balls. 
  • Take a piece of parchment (if you are lucky enough to get a banana leaf, then go ahead and use it), put the rice ball on it and flatten it out into a thin disc. Wet your fingers to help with the flattening.
  • Place 1~2tbsp of the stuffing in the center and fold the disc over the stuffing. Press along the edges to seal properly. Repeat with the remaining dough and stuffing.
  • Place these parchment parcels in a steamer and steam for 8~10 minutes. Serve warm!!
Ela Ada
Ela Ada
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