Tuesday, November 10, 2009

Ela Ada

I know I'm way late once again in making a post. I'm leaving for India this weekend and when is a better time to shop than now. Have shopped till I dropped :).
Busy with all the packing and the excitement is driving me crazy. Will be visiting my sister, in Dubai, for 2 weeks and then, off I fly to India where family, weddings and good weather wait for me. Glad to leave winter behind. Looking forward to mom's food and loads of fun.

I'll be gone for a good 3 months, but, I think, I will pop-in here, once in a while to make new posts.

Before I bid adieu , I thought I'll post one more recipe. Mouth-watering Ela ada. It's a very popular snack from Kerala. Can be served for breakfast too.

I had searched the whole of Saint Louis for banana leaves and finally found some frozen banana leaves at an asian food market. I was so excited because I have been longing to make ela adas.

For those of you who can't find banana leaves, you can substitute it with parchment paper.

Ingredients: (Makes 5 adas)
  • Rice flour - 1-1/2 cups
  • Hot water - 1-1/2 cups
  • Salt - to taste
  • Banana leaves or parchment paper.
Ingredients for for filling:
  • Grated coconut - 1-1/2 cups
  • Jaggery - 1/2 cup ( or according to taste)
  • Cardamom powder - 1/4 tspn

Clean banana leaves with a wet cloth. Then place them over low heat for about 10-20 secs to season the leaf. Set aside( If using parchment paper avoid this step)

Directions for 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.
Directions for the filling:
  • In a skillet, over medium heat, melt the jaggery with a tablespoon of 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. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from heat and cool till it reaches room temperature.
Directions to make Ela Ada:
  • Cut the banana leaves or parchment paper into small, 20 cm squares.
  • Divide the rice dough into 5 equal parts
  • Spread one ball of rice dough evenly on the banana leaves/parchment paper; use your hands to spread the rice dough as thin as possible leaving a 1 cm margin on all sides. ( See pic)

  • Place filling on one side of the spread dough. (see pic)
Fold the leaf/parchment paper in the middle and press the sides to seal the ada well.
  • Take an idly steamer and add water to it and place on medium heat.

  • Place the leaves / parchment paper flat on the idly mould trays and steam in the idly steamer for 15 to 20 minutes.

Once the adas are steamed and cooked, peel of the leaf/parchemnt paper and serve with some hot tea or coffee. Ela ada can be served hot or at room temperature

Luv 'n' luc'


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