Ela Ada brings back memories of rainy afternoons in Kerala, where these steamed parcels of goodness are enjoyed with hot tea. The name comes from ‘ela’ (banana leaf) and ‘ada’ (steamed rice cake). It’s a simple yet rewarding recipe that turns basic ingredients into something special. The banana leaf wrapping adds a unique flavor and keeps the filling moist.
About the Recipe
This recipe is perfect for anyone who loves trying traditional Indian sweets. The combination of rice batter with sweet jackfruit filling creates amazing flavors. It’s easier than you might think – if you can fold a banana leaf, you can make Ela Ada. The ingredients are simple, and the process is straightforward.
Why You’ll Love This Recipe
You’ll love making Ela Ada because it’s both fun and rewarding. The process of wrapping the filling in banana leaves feels like creating little presents. The smell while steaming is incredible. It’s also a great make-ahead snack – perfect for unexpected guests or afternoon cravings. Plus, it’s naturally vegan and uses no artificial sweeteners.
Ela Ada
Cooking Tips
– Soak the rice well – it makes grinding easier
– Don’t make the rice batter too thick or thin
– Grease the banana leaves lightly with oil
– Make sure to fold the leaves properly to prevent leaking
– Steam on medium heat for even cooking
Serving and Storing Suggestions
Serves 8-10 people. Takes about 4 hours total (including soaking time). Serve warm with tea or coffee. Keeps well for 2-3 days at room temperature. Can be refrigerated for up to a week – just steam briefly before serving.
Similar Recipes
- Pathiri (Rice flour pancakes)
- Kozhukatta (Rice dumplings with coconut filling)
- Modak (Sweet rice dumplings)
Nutrient Benefits
Rich in complex carbohydrates from rice. Jackfruit provides fiber and vitamins. Jaggery offers iron and minerals. Coconut adds healthy fats and fiber. Makes a good energy-boosting snack without refined sugars.
Ela Ada
Ingredients
- 10 to 15 Jackfruits (depending on size, chopped, seeds discarded)
- 1 cup Jaggery (powdered)
- 1 Coconut (grated)
- 1 cup Raw Rice
- 1 cup Parboiled Rice
- 3 tsp Gingelly Oil
- Banana Leaves (cut into small/medium size)
- Salt as per taste
Instructions
- Soak the parboiled rice and raw rice together for 3 hours.
- Add enough salt and grind to a smooth paste.
- Heat a pan of water (about 2 to 3 cups) over medium flame.
- Add the jaggery and stir well until fully dissolved.
- Remove from flame and strain into a new pan.
- Add the chopped jackfruits and place the pan over medium flame.
- When it starts to thicken, add the grated coconut and mix well.
- Switch off the flame.
- Clean and wash the banana leaves.
- Add some of the rice batter and spread thinly.
- Add a portion of the jackfruit mixture and fold the banana leaf well.
- Repeat with the remaining ingredients.
- Steam cook the prepared banana pockets in a steamer or idly maker until done or for 10 minutes.
- Remove and serve warm.
