Ela Ada

Ingredients

• - rice ada in banana leaf
• - Coconut oil for cooking
• - 1/2 cup fresh grated coconut
• - Salt to taste
• - Accompaniments as required

Method

1. Wilt banana leaf: Pass a fresh banana leaf over a direct gas flame for a few seconds until it turns soft and pliable. Cut into 6-inch squares.
2. Make rice dough: Knead 2 cups rice flour with a little salt and just enough hot water to form a smooth soft dough.
3. Make coconut-jaggery filling: Mix half cup fresh grated coconut with half cup grated jaggery, half tsp cardamom powder and a pinch of dry ginger. Cook in a pan for 3-4 minutes until combined.
4. Roll out dough: Roll small portions of dough into thin oval shapes on a lightly floured surface.
5. Place on banana leaf: Lay the rolled dough oval on a banana leaf square.
6. Add filling: Place a generous spoonful of coconut-jaggery filling in the centre.
7. Fold: Fold the banana leaf over so the dough also folds in half, sealing the filling inside. Press the edges gently.
8. Steam: Place the folded banana leaf parcels in a steamer. Steam for 8-10 minutes.
9. Check: The rice dough should be firm and slightly translucent.
10. Serve: Open the banana leaf at the table — the fragrance of the leaf infuses the ada. Serve warm as a sweet snack.