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Ela Ada Recipe
|Rice flour||1 Cup (16 tbs), slightly roasted (for the dough)|
|Salt||To Taste (for the dough)|
|Water||1⁄2 Cup (8 tbs) (for the dough)|
|Coconut||1 1⁄2 Cup (24 tbs), grated (for the filling)|
|Sugar||6 Teaspoon (for the filling)|
|Ghee||1 Teaspoon (for greasing)|
|Banana leaf||10 Pieces, cleaned & cut in palm size (for the wrap)|
Calories 272 Calories from Fat 89
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 9.1 g45.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 102.9 mg4.3%
Total Carbohydrates 42 g14%
Dietary Fiber 3.6 g14.4%
Sugars 9.4 g
Protein 3 g6.5%
Vitamin A Vitamin C 1.6%
Calcium 0.8% Iron 4.8%
*Based on a 2000 Calorie diet
1. In a mixing bowl, mix together slightly roasted rice flour, salt and water to make smooth dough. Please note the consistency is dough like and not batter-like. Make 1-1/2 inch balls and keep aside.
2. In another bowl, mix the grated coconut and sugar by hand. Keep aside.
3. Make balls out of the dough; about 1-1/2 inches in size.
4. Grease a piece of banana leaf with ghee and roll out the balls on it, using hand.
5. Put about a tablespoon or two of the coconut and sugar mix in one half of the rolled out dough. Fold the banana leaf in the middle and press to seal the edges.
6. Repeat the process for the rest of the dough.
7. In a steamer or pressure cooker or idli maker, place the ada and steam for about 10-15 minutes.
8. Once done, remove from the steamer and place ada in serving plates. Serve ada with or without the banana leaf wrap.
9. Pair it with a hot cup of tea. Ada is often had as it is with no accompaniments.
You may replace rice flour with whole wheat flour, however former is tastier.
Traditionally, grated jaggery takes the place of sugar. So the health conscious lot can do it that way.
Ela ada can be made in parchment paper, if have difficulty in getting banana leaf
Ada can also be pan grilled.