Ela Ada Recipe, Sweet Rice Pancake
by Tarla Dalal
ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe is a sweet recipe from South India. Learn how to make elayappam.
To make ela ada, steamed rice pancake, first make the jaggery filling. Combine the jaggery and ¼ cup of water in a broad non-stick, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coconut and cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Switch off the flame, add ghee and mix well. Keep aside. Then make the rice flour dough. For that, combine the rice flour, salt and ghee in a deep bowl and knead into a soft dough adding enough hot water using a spoon and then once cooled slightly use your hands and knead well. Keep aside. Then wet your fingers with little water and divide the dough into 6 equal portions. Place a banana leaf on a clean, dry surface, put a little water on it and spread it evenly. Place a portion of the dough on it and pat the dough to flatten it to make a 150 mm. (6”) diameter circle. Place a portion of the jaggery stuffing in the centre of the circle. Fold along with the banana leaf to seal it and make a semi-circle. Press the edges well by pressing with your fingers to seal it completely.
Ela Ada is a traditional sweet delicacy from Kerala, made by steaming stuffed rice flour pancakes wrapped in a banana leaf. Here, we have shown the Ela Ada with coconut and jaggery stuffing. On special occasions like Onam, it may also be made with a stuffing of sweetened jackfruit pulp.
Ela means leaf, and this sweet rice pancake is named so because elayappam gets a special aroma and flavour by being steamed in banana leaves.
The ila ada is a very famous and favourite dish in Kerala, and is made by Keralites wherever in the world they are. Serve it as an evening snack with a cup of hot milky tea!
Tips for ela ada, steamed rice pancake. 1. If you find it difficult to spread the dough you can lightly dip your fingers in water and then continue. 2. Grease the banana leaf well before putting the dough. 3. Make sure the dough is soft enough and not too hard.
Enjoy ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe.
You can also try other recipes like Banana Pongal or Paal Payasam .
Ela Ada Recipe, Sweet Rice Pancake recipe - How to make Ela Ada Recipe, Sweet Rice Pancake
Preparation Time: Cooking Time: Total Time:
Makes 6 ela adas
For The Jaggery Filling
1 cup chopped jaggery (gur)
1 tsp ghee
1/4 tsp cardamom (elaichi) powder
1 cup grated coconut
For The Rice Flour Dough
1 cup rice flour (chawal ka atta)
1/2 tsp ghee
salt to taste
Other Ingredients For Ela Ada
1 banana leaf , cut into 75 mm × 75 mm. square
For the jaggery filling
- For the jaggery filling
- Combine the jaggery and ¼ cup of water in a broad non-stick, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the coconut and cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
- Switch off the flame, add ghee and mix well. Keep aside.
For the rice flour dough
- For the rice flour dough
- Combine the rice flour, salt and ghee in a deep bowl and knead into a soft dough adding enough hot water using a spoon and then once cooled slightly use your hands and knead well. Keep aside.
How to proceed
- How to proceed
- Divide the jaggery stuffing into 6 equal portions. Keep aside.
- Wet your fingers with little water and divide the dough into 6 equal portions.
- Place a banana leaf on a clean, dry surface, put a little water on it and spread it evenly. Place a portion of the dough on it and pat the dough to flatten it to make a 150 mm. (6”) diameter circle. If you find it difficult to spread it you can lightly dip your fingers in water and then continue.
- Place a portion of the jaggery stuffing in the centre of the circle.
- Fold along with the banana leaf to seal it and make a semi-circle.
- Press the edges well by pressing with your fingers to seal it completely.
- Repeat steps 3 to 6 to make 5 more ela adas.
- Steam 2 ela adas in a steamer for 12 to 15 minutes or till done.
- Remove the ela adas from the steamer and cool slightly.
- Repeat steps 8 and 9 to cook 4 more ela adas.
- Serve warm.
| Energy | 263 cal |
| Protein | 2.2 g |
| Carbohydrates | 44.1 g |
| Fiber | 2.8 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 10.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 0.6 mg |
| Folic Acid | 3 mcg |
| Calcium | 23.9 mg |
| Iron | 1 mg |
| Magnesium | 13.3 mg |
| Phosphorus | 72.2 mg |
| Sodium | 3.3 mg |
| Potassium | 76.6 mg |
| Zinc | 0.4 mg |
Tasty. But I prepared the filling with organic gaggery. Added ghee frid cashews and dried ginger powder too as my amma used to use years back. You can also try.
Ela ada recipe.. is a famous south indian recipe.. Loved the recipe.. the sweetness is just perfect.. and very very soft.. Thank you for this amazing recipe..