Ela Ada (Banana leaf Ada)

Ingredients:-

Raw rice                                                     - 2 cups

Rice powder                                              - 1 cup

Nenthra pazham (Kerala banana)         - 4

Poha/Aval/Rice flakes                             - ½ cup

Grated coconut                                          - 1 ½ cup

Grated Jaggery                                           - 1 cup

Sugar                                                            - ½ cup

Cardamom powder                                   - 1 tea spoon

Ghee                                                             - 2 table spoons

Oil                                                                 - 2 table spoon

Banana leaves 6” square pieces              - 20-24

Salt                                                                - 1 Tea spoon

Method:-

Soak raw rice for one hour and grind it to smooth dough. Add salt, and mix it, add rice powder rice powder little by little to make it smooth dough.

In a pan pour 2 table spoon of water and add Jaggery and sugar, let it melt in medium flame. By the time Jaggery melts wash Poha and drain water from it. Peel the bananas and slice them very thin or very tiny pieces. Add coconut, Poha, banana and cardamom powder to the Jaggery and stir well. When it thickens, add the ghee and switch off the stove and stir the mix well.

Grease the banana leaves with oil and put one ladle of dough in center of the leaf. Dip your hand in water and gently spread the dough to 2” radius round. Now put the banana, Jaggery, Poha mix in center of the dough, spread it a little and fold the banana leaf to seal the Ada. Repeat with the remaining dough and filling. In a steamer Steam cook the Ada, 4-5 at a time. When it is cold open and serve/serve as it is.

You can substitute Pineapple/ripe jack fruit/ripe mango for banans