Slightly roasted rice flour ( I used Nirapara Idiyappa/ Appa podi) – 11/2 cups
Water – 21/4 cups ( In the ratio 1 flour : 1.5 cups of water, but sometimes you may have to follow the ratio 1:1)
Salt – 1/2 tsp
Cumin powder – 1/4 tsp
Coconut oil – 1 tbsp
For the filling :-
Ghee – 1 tbsp
Cashews – 1 tbsp, coarsely chopped
Jaggery – 1 cube / to taste
Grated coconut – 11/5 cups
Powdered cardamom – 1/2 tsp / to taste
Banana leaves as needed for the adas
Oil – a little
To make the filling heat the ghee & fry the cashews. Drain & keep the fried cashews aside.
To the same ghee add the jaggery cubes & 1/4 cup of water. Keep mixing occassinally on low heat till the jaggery melts completely & becomes thick. Add the grated coconut. Add powdered cardamom & the fried cashews & mix. Remove from heat & keep this filling aside.
For making the dough boil 21/4 cups of water. Add the salt, cumin powder & coconut oil to the boiling water. Pour this water into the flour; let it cool slightly. Knead it with slightly greased hands till you get a very soft dough like that of idiyappam. Make lemon sized balls of the dough & keep aside.
To make kozhukkattas, take a dough ball in your hand & make a big depression inside the ball and fill it up with the previously prepared coconut mixture. Roll back into a ball & repeat with the other dough portions.
To make Ela ada, take a banana leaf, oil it & place a dough ball on it. Flatten the ball on the leaf as thin as you can by occassinally dipping your hands in water. Place a little of the coconut mixture on one half of the leaf & cover it with the other half. Seal the ends well; otherwise the filling will come out.
Steam the adas & kozhukkattas in your steamer for 20 minutes/ till done.
Serve hot & enjoy with a cup of tea/ coffee.