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Wednesday, February 24, 2016

ELA ADA (BANANA LEAF RICE CAKE)



Previous Recipe: PINEAPPLE PACHADI

This is another one of my usual morning breakfasts at home. Ella Ada is a Kerala Traditional Dish which can be considered as a snack too. This dish is filled with coconut and jaggery and wrapped in banana leaf to give out a sweet aroma and a better flavor.



Previous Recipe: PINEAPPLE PACHADI
Not a lot of stores have banana leaves here in the US/ IL except for some Indian/ Kerala stores, but thankfully I found a polish store that does, close to my home and it is called "FRESH FARM". This store literally have this leaf every single time and it is kept frozen. I would recommend this store to anyone in the US/IL because they have a section for just Indian items with just about everything you would need to cook.


Previous Recipe: PINEAPPLE PACHADI
There are couple of different ways to make this dish. One is by using Rice Flour (just like this recipe) and the other is by using Wheat Flour. You can make varieties of Ada filling by using jackfruit, dried fruits or sugar. But today we are going to make this dish the way my mom used to make.


METHOD OF PREPARATION STEP BY STEP


1.In a large bowl, combine roasted rice flour and salt. Add boiling water a little at a time and mix with a wooden spatula/ spoon.

When the mixture cools down knead it with your hand to form a smooth dough.

2.In another bowl combine grated coconut, grated jaggery and crushed cardamom. Mix it well with your hands. Set it aside. 

Here in US we are getting a jaggery that does not have any impurities. So I skipped the steps to melting and straining the jaggery.


3.Take the banana leaves that doesn't have middle stem. Clean the banana under running water gently without tearing them and wipe gently with a clean towel. Place a large lemon sized dough on the center of the leaf and flatten it by pressing with your fingers till the dough is spread evenly all over the leaf.

If your fingertips is sticky dip your fingers in water and then continue with the flattening.


4.Spoon in some filling on the center and spread it over to one side. 

5.Fold from the other side. Seal each ends by pressing lightly on the ends.

6.Steam the ela ada's in a idli maker steamer over medium heat for 15 minutes.

Ela ada is ready now. Serve it warm or after it cools down.

Previous Recipe: PINEAPPLE PACHADI

SERVE FOR BREAKFAST
ENJOY!!!

Hope you like it
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Previous Recipe: PINEAPPLE PACHADI

Cooking Style: Steaming
Location: Amma's Kitchen

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