MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ela Ada
Categories: Pastry, Vegetables, Fruits, Rice
Yield: 5 Servings

MMMMM--------------------------COVERING-------------------------------
2/3 c Rice flour
1 c Water
1 ts Coconut oil
3 pn (big) salt

MMMMM--------------------------FILLING-------------------------------
1 c Fresh grated coconut
1 c Jaggery
2 Green cardamom; powdered
2/3 Ripe banana; finely cut
1/2 c Poha, aval or beaten rice

MMMMM----------------------------AND---------------------------------
1 lg Banana leaf

MAKE THE DOUGH FOR THE COVERING: In a hot kadhai or wok,
dry roast the rice flour for 3 to 5 minutes. The rice
flour should not change color; only lose the raw smell.

Set aside to cool.

In a heavy bottomed vessel, boil water with salt and
oil. Turn off the heat.

Immediately, add the rice flour and mix well to form a dough.

Cover and set aside to cool.

MAKE THE FILLING OR THE ELAI ADAI POORNAM: Wash the
poha/aval under running water. Set aside in a colander
to drain completely.

In a wok, heat the jaggery with about 1/4 cup water.

Let the jaggery melt and start boiling.

Turn the heat to low. Add all the ingredients for the
filling and mix well.

Turn up the heat to medium and cook till the mixture
thickens and is of dropping consistency.

Turn off the heat and set aside the filling.

Divide the filling into 4 portions.

Remove the rice flour dough into a plate.

Knead lightly into a smooth ball.

Divide into 4 equal portions. Roll each portion into a
ball.

Cut the banana leaf into four equal parts. Discard the
central spine. The best way is to run a sharp knife
exactly parallel to the spine.

Take 1 piece of the banana leaf. Lightly grease the
surface with 1 or 2 drops of coconut oil.

Place one portion of rice flour dough in the centre.
Using a greased or slightly wet hand, press the ball
into a 5" round.

Place one portion of the filling in the centre and
gently spread into a 3 1/2" round. Ensure that there is
no filling at the edges. The filling will spread further
when we fold the Ada.

Fold the banana leaf in half such that the Ela Ada folds
into a half-moon shape. Press the edges of the Ada to
seal it.

Make a neat parcel by folding the banana leaf over.

Make the remaining Ela Ada parcels. Steam the parcels
for 10 to 12 minutes.

Let the steamed Ela Ada parcels cool till they are just
warm to touch.

Just before you eat, unwrap each parcel with care.

Enjoy with a hot cup of tea!

TIPS: Ensure that the covering is not too thick.
Otherwise, all you will taste is the rice flour
covering.

Use a greased hand or a wet hand to spread the covering
on the banana leaf. Otherwise, it will difficult to
spread the covering.

Use the rice flour dough within 20 to 30 minutes of
making it. Otherwise, it tends to dry out and crack.

Do not steam much beyond 10 minutes. Over-steaming
will cause the covering to start cracking.

RECIPE FROM: https://aahaaramonline.com

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