Ela Ada is a popular evening snack in most Kerala homes. The specialty here is that the ada (rice crepe) is steamed in the banana leaves because of which it carries a very distinct earthy flavor. The filling can be varied from aval-pazham (rice flakes-banana), chakka varatiyathu (jackfruit -jaggery) to the most simple one of jaggery and coconut.
Prep Time: 15- 20 mins
Rice Flour: 1 cup
Hot Water: 1/3 cup
Salt: a pinch
* You can make a filling of jaggery -coconut or sugar-coconut.
Jaggery (grated): 1/3 cup or Sugar :1/4 cup
Cardamom: 2 pods (powdered with little sugar)
Ghee: 1/2 teaspoon
Grated Coconut: 1/2 cup
Begin by mixing the rice flour, salt and hot water to make a soft dough as you would for making chappathis. Roll out smaller balls and keep aside. Meanwhile mix the grated coconut, grated jaggery, ghee and powdered cardamom to make the filling.Keep the banana leaves washed and ready in medium sized strips.
Slightly oil the banana leaves, press each ball individually on a leaf and flatten it evenly. Spread the filling on half the side and fold the entire banana leaf over as shown in the picture.