Stuffing preparation
1
firstly, in a pan heat 1 tsp ghee, ¾ cup jaggery and 1 cup coconut.
2
saute for 5 minutes or until jaggery melts completely.
3
the stuffing need to be sticky and aromatic.
4
now add ¼ tsp cardamom powder and mix well.
Dough preparation
1
firstly, roast 1 cup rice flour on low flame for 5 minutes.
2
transfer to the bowl and cool completely.
3
in a saucepan take 1½ cup water, 1 tsp ghee and ½ tsp salt.
4
get to a boil for 2 minutes.
5
pour the hot water over flour and mix using a spoon.
6
once the water is absorbed and the dough has cooled slightly start kneading with your hand.
7
knead to a smooth non-sticky dough by greasing little ghee to hand.
Assembling and steaming
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firstly, warm the banana leaves so that it will easy to fold.
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grease the leaf with ghee. you can alternatively use baking paper.
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take a ball sized dough and flatten over a banana leaf.
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place a tbsp of prepared stuffing and spread uniformly.
-
fold half and seal the sides by pressing gently.
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place in a steamer and steam for 15 minutes or until it is cooked completely.
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finally, elayappam / ela ada is ready for prasadam.
Video
Notes
- firstly, roast the rice flour on low flame as it prevents dough from turning sticky.
- also, the stuffing can be varied to your choice by adding dry fruits.
- additionally, shape or design the kadubu to your choice.
- finally, elayappam / ela ada tastes great when topped with ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/elayappam-recipe-ela-ada-recipe-ila-ada/