Ela Ada: Steamed Sweet Coconut in Rice Flat Cakes

I first thank Suryafor giving the idea to use parchment paper instead of banana leaves to make this dish. For a long time I was craving for this dish after coming to the U.S. I used to check the grocery stores for the arrival of banana leaves for some occasion and so far I have never seen banana leaf’s in the Indian grocery stores. When I saw the recipe recently inSurya blog I was so happy because I got a way to make this dish in the U.S. using parchment paper.Ela Ada is a traditional Kerala recipe and we eat this for break fast.It is made of coconut and brown sugar (jaggery), which is layered inside the rice paste. Later the paste is folded with the banana leaf and steam cooked in an earthen pot or idly mould vessel.Ela ada can be made in wheat and rice flour. My mom makes with rice flour and she fills it with coconut and jaggery and also one filling just with coconut which is also called as “Poovada”. Since our family size was big and my mom had to manage work and family life, she makes this recipe on special occasions. She had to soak the rice, dry them and grind them to make this recipe, nowadays we are blessed with the ready made flours. I used rice flour to make this recipe and it is pretty easy to make. I always had a nostalgic feeling to this recipe and here it goes!!

Making the rice dough
In a pan slightly roast 1 cup of rice flour and keep it aside. Once it is cooled down, add required warm water with salt to make nice dough. Remember it should be in the form of dough and not a batter or watery consistency.

Filling
In a skillet, melt the brown sugar with a tablespoon of water and add the grated coconut. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from the heat and cool to room temperature.


How to make Ela ada
Cut parchment paper into small sizes.
Spread a ladleful of rice dough evenly on the parchment paper; use your hands to spread the rice dough. Place a tablespoon of sweetened coconut over this and spread it evenly. Fold the parchment paper in the middle and press the sides with to close it well.


Place the parchment paper flat in a steamer and steam the packets for 15 to 20 minutes. I used idly moulds to steam the Ela ada

Remove them from the steamer, peel off the parchment paper, and serve hot with tea.


This is my entry for the Independence day food parade by Indira