Ela Ada is a very popular snack in Kerala. It is one of those traditional foods that have a long lineage behind it, ancestors of every ingredient conceivable, both sweet and savory versions.However, no matter the time passed this snack has not lost its popularity at all. In fact , it has withstood the attempts of many delicacies and has stood steadfast as one of the most easily prepared, highly versatile and immensely delicious snack of all times. The wonderful mixture of rice, coconut and sweetener of choice makes it a typical Kerala traditional dish.
ELA ADA – RICE COCONUT PARCELS
- Rice flour – 1 cup
- Water – about 2 cups
- Salt – a fat pinch
- Jaggery – 1/4 cup + 1/4 cup
- Coconut grated – 3/4 cups
- Cardamom powder – 1/4 tsp
- Plantain leaves – as needed
- Take the water in a pan and bring to a rolling boil. Keep aside.
- In a large mixing bowl combine the rice flour and the salt. I used Nirapara Puttu Podi here.
- Add 1 cup of the boiling water to the rice flour. Mix with a spoon. Take care not to burn yourself as the flour will be really hot. Keep aside for 10 minutes.
- Now add more water, little by little till you can knead it into a smooth dough.
- Separately, combine the coconut, jaggery and the cardamom powder. Mix well till the ingredients are all combined.
- Wash the leaves and dry them with a towel. Cut out small sections of the leaves.
- Take a little dough and press it onto the leaf with your fingers. Spread it around the leaf.
- Place a little of the coconut jaggery filling on one half of the spread flour.
- Close the leaf to make a small parcel of rice flour in which the coconut filling is enclosed.
- Repeat with the remaing leaves and flour.
- Place the parcels in a steamer and steam for 20 minutes. remove from the steamer, cool slightly and serve with a sprinkling of grated jaggery or just as it is.