Monday, February 28, 2011

ELLA ADA ( Steamed Sweet Coconut and Rice Flat Cakes ) KERALA SPECIAL

    Rice flour - 1-1/2 cups
( roasted lightly )
Hot water - 1-1/2 cups
Salt - to taste

Making the rice dough:

    In a pan slightly roast rice flour.
    Then add hot water with salt and stir well.
Take off heat. Cover and set aside to cool a while.
When slightly cool, knead it to make a soft dough.
Cover and let it rest.


Grated coconut - 1-1/2 cups
( lightly roasted in 1 tbsp ghee )
Mixed nuts 4 tbsp ( optional )
( roasted & chopped )
Brown sugar ( jaggery) 1/2 cup
( or according to taste)
Cardamom powder - 1/4 tsp

In a skillet, over medium heat, melt the jaggery with
 little  water.
Strain this melted jaggery and get rid of the dirt left at the bottom.
Return the strained jaggery to the pan and add the
grated coconut, mixed nuts & cardamon powder.
Cook for 5- 10 minutes over medium heat, stirring constantly.
When the mixture starts to thicken, remove from heat and cool.

Banana leaf:
Cut the banana leaves into small, 20 cm squares.
Clean banana leaves with a wet cloth. Then place them
over low heat for  about 10-20 secs to season
the leaf. Set aside


       Divide the dough into lemon size balls
       Press the dough on a greased banana leaf as thin as
       possible into a round shape.
       Spread the prepared fillings on one half  & gently fold
       the banana leaf.                                  
       Similarly prepare the remaining ella adas
       Steam the rice packets for 10 minutes
       Once the ella adas are steamed and cooked, peel of
       the leaf and serve with some hot tea or coffee.
       Ela ada can be served hot or at room temperature

     1) If unable to get banana leaf, aluminum foil can
          be replace for banana leaf.
       2) You can make verity of adas by adding ripe 
             mangoes chopped, ripe  jack fruits chopped,
             pineapple etc......


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