Venture into the world of South Indian snacks with this ela ada recipe. These steamed rice cakes, wrapped in banana leaves and filled with sweet coconut, offer a unique texture and flavor. They are naturally gluten-free and vegan, making them suitable for various diets.
Why This Recipe Works
- Steaming preserves moisture and creates a soft, tender texture.
- Banana leaves impart a subtle aroma and prevent sticking.
- The coconut-jaggery filling offers a balanced, not-too-sweet taste.
- Rice flour provides a light, digestible base.
- Minimal ingredients keep the process straightforward.
Ingredients
- 2 cups rice flour
- 1 1/2 cups water
- 1/2 teaspoon salt
- 2 cups grated fresh coconut
- 1 cup grated jaggery or dark brown sugar
- 2 tablespoons crushed cardamom pods
- Banana leaves, cut into 6×6 inch squares (about 12 pieces)
- Kitchen twine or toothpicks for securing
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Steamer basket or idli steamer
- Large pot with lid
- Kitchen scissors
- Pastry brush or small spoon
- Measuring cups and spoons
Instructions
Prepare the Banana Leaves
Wash the banana leaf squares thoroughly under cool running water to remove any dirt. Pat them dry with a clean kitchen towel. Hold each leaf square about 6 inches above a low gas flame or electric burner for 10-15 seconds, moving it constantly until it becomes soft and pliable. This step is crucial because it makes the leaves flexible enough to fold without cracking. Alternatively, you can blanch them in hot water for 30 seconds if you don’t have a direct heat source. Set the softened leaves aside on a clean surface. Ensure you work carefully to avoid burning the leaves or yourself during this process.
Make the Coconut Filling
Combine the grated coconut and grated jaggery in a medium saucepan over medium-low heat. Stir continuously with a wooden spoon for 8-10 minutes until the jaggery melts completely and coats the coconut evenly. The mixture will become slightly sticky and aromatic. Add the crushed cardamom pods and continue stirring for another 2 minutes to incorporate the flavors. Remove the saucepan from the heat and let the filling cool to room temperature, which should take about 15-20 minutes. Stir occasionally during cooling to prevent clumping. This filling should be moist but not runny. Tip: If using dark brown sugar instead of jaggery, reduce the cooking time to 5-6 minutes as it melts faster.
Prepare the Rice Dough
Bring 1 1/2 cups of water and 1/2 teaspoon of salt to a boil in a small saucepan. Once boiling, reduce the heat to low and gradually add the rice flour while stirring constantly with a whisk or spoon to prevent lumps. Cook the mixture for 3-4 minutes until it thickens into a smooth, cohesive dough that pulls away from the sides of the pan. Transfer the hot dough to a large mixing bowl and let it cool until it’s safe to handle, about 10 minutes. Knead the dough for 2-3 minutes until it becomes soft and pliable. If the dough feels too dry, add a tablespoon of warm water; if too sticky, add a tablespoon of rice flour. The dough should be firm enough to hold its shape when rolled. Tip: Cover the dough with a damp cloth to prevent drying while you assemble the adas.
Assemble the Ela Adas
Take a softened banana leaf square and place it shiny side down on your work surface. Divide the rice dough into 12 equal portions. Take one portion and flatten it into a thin, oval-shaped disc about 1/8 inch thick directly on the leaf, leaving a 1-inch border on all sides. Place 2 tablespoons of the cooled coconut filling in the center of the rice disc. Carefully fold the leaf over the filling to encase it, pressing the edges of the rice dough together to seal. Secure the leaf packet with kitchen twine or a toothpick. Repeat this process with the remaining dough and filling. Ensure each packet is tightly sealed to prevent leakage during steaming. Tip: If the leaf cracks while folding, use a second leaf piece to wrap it again for extra support.
Steam the Adas
Fill a large pot with 2 inches of water and bring it to a boil over high heat. Place the steamer basket or idli steamer insert into the pot, ensuring the water does not touch the bottom of the steamer. Arrange the assembled ela ada packets in a single layer in the steamer, leaving a little space between them for steam circulation. Cover the pot with a tight-fitting lid and steam over medium heat for 15-18 minutes. The adas are done when the rice dough becomes opaque and firm to the touch. Carefully remove the packets from the steamer using tongs and let them cool for 5 minutes before unwrapping. Serve warm or at room temperature. Do not overcook, as this can make the dough gummy.
Tips and Tricks
For a smoother rice dough, sift the rice flour before adding it to the boiling water. If banana leaves are unavailable, you can use parchment paper cut into squares, though it won’t impart the same aroma. To enhance the filling, add a tablespoon of roasted sesame seeds or chopped nuts like cashews. For a savory version, omit the jaggery and add sautéed onions, green chilies, and cumin to the coconut. Store leftover adas in an airtight container in the refrigerator for up to 3 days; reheat by steaming for 5 minutes. If the dough becomes too stiff while assembling, lightly wet your hands with water to make it easier to handle.
Recipe Variations
- Use wheat flour or millet flour instead of rice flour for a different texture and nutty flavor.
- Replace coconut filling with a mixture of mashed ripe bananas and jaggery for a fruity twist.
- Add a layer of soaked and ground lentils to the rice dough for added protein and heartiness.
- Incorporate spices like nutmeg or cinnamon into the filling for a warmer flavor profile.
- Make mini adas by using smaller leaf pieces and reducing steaming time to 10-12 minutes for bite-sized snacks.
Frequently Asked Questions
Can I use frozen banana leaves? Yes, thaw frozen banana leaves completely at room temperature before washing and softening. They may require slightly longer heating to become pliable. Store any unused leaves in the freezer for future use.
What can I substitute for jaggery? Dark brown sugar is the closest substitute, providing a similar molasses-like flavor. You can also use coconut sugar or maple syrup, but adjust the cooking time as they may make the filling wetter.
How do I know when the adas are fully cooked? The rice dough will turn from translucent to completely opaque, and the packets will feel firm when gently pressed. If unsure, unwrap one after 15 minutes to check; the dough should not taste raw.
Can I make these ahead of time? Assemble the adas up to a day in advance and store them covered in the refrigerator. Steam just before serving. Cooked adas can be refrigerated for 3 days and reheated.
Are ela adas gluten-free? Yes, this recipe is naturally gluten-free as it uses rice flour. Ensure all other ingredients, like jaggery, are certified gluten-free if needed for dietary restrictions.
Summary
Ela ada combines steamed rice dough and sweet coconut filling in banana leaf packets. This recipe uses simple steps for a traditional South Indian snack that is vegan and gluten-free.
