Ada or Ela Ada (Ilai Ada), is an Indian sweet and traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf. For Onam Sadya, many Keralites has a tradition to make Ela Ada. The sweet filling is usually the traditional coconut jaggery puran. But we also use chakka varatti as the filling. Making Chakka Varatti is a separate recipe so this will make the ela ada little complicated. So instead of chakka varatti, I used jackfruit pieces in the coconut-jaggery puran and used this delicious filling inside the rice pocket. Steaming in banana leaf gives a nice flavor to the dish. Those who living abroad who don’t have an option of banana leaf can use parchment paper to steam the rice parcels.
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Recipe Card for Ela Ada | Ilai Adai | Steamed Sweet Rice Parcel in Banana Leaf:
Ela Ada | Ilai Adai | Steamed Sweet Rice Parcel in Banana Leaf
Ada or Ela Ada (Ilai Ada), is an Indian sweet and traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf. The filing can be made with coconut jaggery puran or we can use jackfruit jaggery puran. In this recipe I have used jackfruit.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 Ela Ada
Calories 134kcal
Equipment
- Pressure Cooker
- Heavy Bottomed Pan
Ingredients
Ingredients for Outer Cover
- 1 Cup Rice Flour 1 Cup - 250ml
- 1 tsp Sesame Oil
- a Pinch Salt
- 2 Cups Water
Ingredients for Filling
- 1 Cup Grated Coconut
- ¾ Cup Grated Jaggery Chopped
- ½ Cup Jackfruit
- ¼ tsp Cardamom Powder
- 1 tsp Ghee
Instructions
Prepare Filling
- First lets prepare filling. In a sauce pan, add grated jaggery and 2 tablespoon water. Allow the jaggery to melt completely.
- In a pan, add a teaspoon of ghee and add the jackfruit pieces and sauté the jackfruit pieces in ghee for couple of minutes
- Strain the jaggery juice in the pan and bring the jaggery juice to boil
- Now add the grated coconut and stir well. Add cardamom powder and Keep stirring till the mixture becomes thick. Take this filling aside
Make Outercover Dough
- In a pan add the rice flour and roast the rice flour till you get a nice aroma
- In another sauce pan, bring 2 cups of water to boil. Add gingelly oil and salt and stir well. The the water starts to boil, switch off the flame
- Take the roasted rice flour in a bowl. Add boiled water little by little and mix well to make a soft dough
Stuffing Process
- Take banana leaf, cut out the thick stem. If we use with the steam, then while folding the leaf will tear out. We can heat the leaf slightly to prevent it from getting torn
- Grease the banana leaf with little ghee. Make lemon size ball out of the rice dough and place in on the greased leaf. Wet your hands and spread the rice dough ball to a thin patti
- Keep the filling on one side of the spread rice patti and fold the leaf and seal the edges
Steaming Process
- In the same way, make leaf patties. We now need to steam these banana leaf rice parcels
- Steam the banana leaf rice parcels for 3-4 mins. When you open the banana leaf, the rice parcels would have been cooked nicely
- Serve the delicious Ela Ada hot an enjoy the dish!
Video
Nutrition
Serving: 1adai | Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g
Instructions with Step by Step Pictures:
- First lets prepare filling. In a sauce pan, add grated jaggery and 2 tablespoon water. Allow the jaggery to melt completely.
- In a pan, add a teaspoon of ghee and add the jackfruit pieces and sauté the jackfruit pieces in ghee for couple of minutes
- Strain the jaggery juice in the pan and bring the jaggery juice to boil
- Now add the grated coconut and stir well. Add cardamom powder and Keep stirring till the mixture becomes thick.
- Take this filling aside. Coconut-Jackfruit-Jaggery Filling Ready
- In a pan add the rice flour and roast the rice flour till you get a nice aroma
- In another sauce pan, bring 2 cups of water to boil. Add gingelly oil and salt and stir well. The the water starts to boil, switch off the flame
- Take the roasted rice flour in a bowl.
- Add boiled water little by little and mix well to make a soft dough
- Take banana leaf, cut out the thick stem. If we use with the steam, then while folding the leaf will tear out.
- We can heat the leaf slightly to prevent it from getting torn
- Grease the banana leaf with little ghee. Make lemon size ball out of the rice dough and place in on the greased leaf. Wet your hands and spread the rice dough ball to a thin patti
- Keep the filling on one side of the spread rice patti and fold the leaf and seal the edges
- In the same way, make leaf patties. We now need to steam these banana leaf rice parcels
- Steam the banana leaf rice parcels for 3-4 mins. When you open the banana leaf, the rice parcels would have been cooked nicely
- Serve the delicious Ela Ada hot an enjoy the dish!
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