Thressi John Kottukapally’s Ela Ada

Ela ada is a beloved Kerala snack of rice flour pancakes stuffed with coconut and jaggery, or sweet jackfruit, and steamed in banana leaves.

Ingredients
150 g fine rice flour
175 ml boiling water
¼ tsp salt
Banana leaves, cut into big squares

For filling
You can use either chakka varattiyathu or coconut and jaggery mixture

For Chakka Varattiyathu
500 g ripe jackfruit, finely chopped
250 g jaggery, melted with a little water and strained
75 g grated coconut
½ tsp cumin seed powder
2-3 pods of cardamom, powdered

Cook the jackfruit with melted jaggery and grated coconut until well done and colour turns brown.
Add the powdered cumin and cardamom just before removing from the fire.
Cool and store in an airtight container. Stores well for a long time.

For Sweet Coconut Filling
250 g grated coconut
250 g jaggery
50 ml water

Boil the jaggery with water until it melts
Strain this into the grated coconut and cook till 75% dry

Method
Boil the water with salt.
Pour the boiling water on the rice flour and knead well to make a smooth, soft dough
Divide the dough into equal portions and roll into balls. (The ela ada has to be prepared immediately or the dough will lose its softness).
Take a square piece of banana leaf and smear with a few drops of water.
Place a ball of dough in the centre of the leaf.
Dip your fingers in water and spread the ball into a thick circle.
Place a tablespoon or more of filling in the centre.
Fold the leaf over to form a half-moon shape.
Gently press the edges of the dough well, so that the filling remains intact.
Place the leaf parcels inside a steamer and steam for 25-30 minutes.

Banner image credit: Be Extra Vegant

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