Ela ada
Rice dough filled with a sweet coconut filling and steamed in banana laves
Servings 6 pieces
Ingredients
For the dough
- 1 cup store-bought rice flour
- 1 tsp oil
- water as needed (I needed 1¼ cups)
- salt as needed
For the filling
- ½ cup grated coconut (packed)
- ¼ cup grated jaggery (packed)
- 1 tsp ghee
- ½ tsp cardamom powder
- a pinch of nutmeg powder
- a pinch of ginger powder
For steaming
- 6 pieces banana leaves
- ghee for greasing the leaves
- water as needed for steaming
Instructions
- Keep the flour ready in a wide-mouthed container. Heat up around 1½ cups of water with the required salt to boiling point.
- Once the water boils turn off the stove and add the water little by little to the rice flour to make a soft and pliable dough.
- Add the oil and knead for a few minutes. Keep it aside covered with a wet cloth to prevent drying.
- Make the filling by mixing all the ingredients given under ' For filling' preferably with the hand and keep aside.
- Wash and wipe the banana leaf pieces and keep them ready. Heat up the steamer.
- Take a banana leaf and grease it with ghee or oil. Take a small lemon-sized ball of the dough and spread it on the leaf to a thin round pancake.
- Layer the filling on 1 half of the dough and carefully cover it with the other half, by lifting the banana leaf and closing it.
- Repeat with the other leaf pieces and steam for 10-12 minutes in the steamer.
- Turn off when done and serve with evening tea or with breakfast.
