Fruits and Nuts Ela Ada



  1. Slightly roasted rice flour ( I used Nirapara Idiyappa/ Appa podi) – 11/2 cups
  2. 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)
  3. Salt – 1/2 tsp
  4. Coconut oil – 1 tbsp

For the filling :-

  1. Ghee – 1 tbsp
  2. Jaggery – 3/4 cup, grated
  3. Grated coconut – 11/5 cups
  4. Dates – 1/4 cup, finely chopped
  5. Cashews – 5 numbers, chopped
  6. Almonds – 5 numbers, chopped
  7. Dried pappaya (not tutti-frutti) – 1 tbsp.
  8. Small banana/poovan pazham – 2 numbers, chopped
  9. Powdered cardamom – 3/4 tsp / to taste
  10. Cumin powder – a pinch
  11. Banana leaves as needed for the adas
  12. Oil – a little


  1. To make the filling, heat ghee in a pan. Add the jaggery cubes & 2 tbsps.of water. Keep mixing till the jaggery melts completely. Add the grated coconut, chopped dates, pappaya, cashews, almonds & cook for 2 minutes or till the mixture is semi-dry. Add powdered cardamom, cumin powder & the chopped bananas & mix. Remove from heat & keep this filling aside.
  2. 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.
  3. 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. Spread a little of the coconut mixture on one half of the leaf evenly & cover it with the other half. Seal the ends well; otherwise the filling will come out.
  4. Place the adas in a steamer & cook for 20-25 minutes.
This entry was posted in Breakfast / Dinner, Steamed palaharams, Traditional Kerala dishes. Bookmark the permalink.

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