Ella Ada is a Keralan sweet that is popular in India. Additionally, it can be prepared and given as an evening snack with a cup of tea or coffee or even as breakfast in the morning. It is made of rice parcels filled with fresh coconut and jaggery and wrapped in rice flour dough before being steamed in banana leaves and given as an evening snack. Onam is typically when it is prepared. Another name for Kozhukattai is Ada, although the flavour from banana leaves kicks it up a notch. Traditional Keralan delicacy Ela Ada. It is made with jaggery and freshly grated coconut, which are then layered inside a dough composed of rice flour and steamed in a banana leaf. It is typically made for Onam and is a great side dish for any sadhya. Similar recipes can be found in the South. Ela Ada is comparable to Modak or Kozhukattai, which are dishes made popular during Ganesh Chaturthi in Maharashtra, Tamil Nadu, and other regions of the nation. However, Ela Ada employs turmeric leaves rather than banana leaves to steam the dish.
In terms of preparation and ingredients, the ela ada recipe, sweet kadubu, and turmeric leaves gatti are extremely similar. However, adding banana and turmeric leaves gives each dish a distinctive flavour. The public enjoys both dishes and makes no objections to either of them. Having said that, ila ada is significantly simpler to make because a banana leaf should be easy to come by. Anyway, here are some elayappam cooking advice, ideas, and variants. First of all, it is always advised to create coconut pooran with fresh, soft coconut grate. To get the same outcome, desiccated coconut combined with some water and jaggery is utilised. Second, when making the dough with hot water and rice flour, it must be smooth. The dough ought to be soft and spreadable on the banana leaf. Last but not least, avoid packing too many appams into an idli cooker or pressure cooker when steaming. Also, as we don't want to obstruct the steam, use a small-sized banana leaf for this dish.
source:villagecookingkerala.com
Ingredients:
- 2 cup - Rice flour
- 1 cup - Jaggery
- 1 ½ cup - Grated coconut
- 1 tsp - Cumin seed
- 3 or 4 nos - Cardamom
- 2 or 3 tsp - Ghee
- 1 or 2 tsp - Salt
- 1 cup - Water
- 1-Banana leaf
Method for Preparation:
- Cardamom and cumin must first be crushed and kept aside.
- Heat water in an idli steamer.
- Salt and rice flour should be combined together in a big bowl.
- Next, add enough water to thoroughly combine the ingredients before setting them aside.
- Jaggery and water are added to hot oil in the pan and thoroughly combined before being brought to a boil. After boiling, it is filtered and kept away.
- Another skillet is heated again, grated coconut is added, and it is cooked for a while.
- Then, after thoroughly mixing the jaggery water and powdered cardamom and cumin, add.
- After thoroughly mixing in some ghee, take the pan from the heat and set it aside to chill the mixture.
- After that, cut the banana leaves into pieces while still warm.
- Flatten a piece of dough the size of a lemon with your fingers over a banana leaf.
- After that, add a small portion of the jaggery mixture and spread it.
- Again, fold in half and lightly push the sides.
- When it is all done, place and steam it.
- Remove and reserve the steamer's lid.
- Serve and enjoy ela ada with tea.