- 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
- Coconut oil – 1 tbsp
For the filling :-
- Ghee – 1 tbsp
- Jaggery – 3/4 cup, grated
- Grated coconut – 11/5 cups
- Dates – 1/4 cup, finely chopped
- Cashews – 5 numbers, chopped
- Almonds – 5 numbers, chopped
- Dried pappaya (not tutti-frutti) – 1 tbsp.
- Small banana/poovan pazham – 2 numbers, chopped
- Powdered cardamom – 3/4 tsp / to taste
- Cumin powder – a pinch
- Banana leaves as needed for the adas
- Oil – a little
- 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.
- 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 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.
- Place the adas in a steamer & cook for 20-25 minutes.