Ingredients
for stuffing:
1 tsp ghee
¾ cup jaggery / gud
1 cup coconut, grated
¼ tsp cardamom powder
for dough:
1 cup rice flour, fine
1½ cup water
1 tsp ghee
½ tsp salt
Preparations
for stuffing
in a pan heat 1 tsp ghee, ¾ cup jaggery and 1 cup coconut.
saute for 5 minutes or until jaggery melts completely.
the stuffing need to be sticky and aromatic.
now add cardamom powder and mix well.
For dough
roast 1 cup rice flour on low flame for 5 minutes.
transfer to the bowl and cool completely.
in a saucepan take 1½ cup water, 1 tsp ghee and ½ tsp salt, let it boil well for 2 minutes
pour the hot water over flour and mix using a spoon.
once the water is absorbed and the dough has cooled slightly start kneading with your hand.
knead to a smooth non-sticky dough by greasing little ghee to hand.
packing and steaming
warm the banana leaves so that it will easy to fold.
grease the leaf with ghee. you can alternatively use baking paper.
take a ball sized dough and flatten over a banana leaf.
place a tbsp of prepared stuffing and spread uniformly.
fold half and seal the sides by pressing gently.
place in a steamer and steam for 15 minutes or until it is cooked completely.
elayappam / ela ada is ready for prasadam to the Gods.
It taste good when it is hot/ warm
