Ela Ada | Vazhayila Ada
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.
Ingredientsfor 4 servings
- 1 cup Rice flour
- 1 cup Coconut
- 3/4 cup Jaggery
- 3 Cardamom
- Salt
- Water, as needed
Preparation
Step 1
In a large mixing bowl, and add rice flour and salt to taste.
Step 2
Add warm water little by little to make a smooth dough. Set aside.
Step 3
Get a saucepan, add grated coconut, jaggery, cardamom(crushed) and 1/2 cup water.
Step 4
Cook till the jaggery melts and water is absorbed. It may take 5-6 minutes. Then turn off the heat.
Step 5
Roll the rice in step 1 into a ball and flatten it onto the centre of a square piece of banana leaf. Place two tablespoons of the coconut-jaggery mix onto the flattened rice mixture and fold the leaf and seal the edges.
Step 6
Steam this in an idli cooker for 15-20 minutes.
Step 7
Ela Ada is ready.
Tip
The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.
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