Ela Ada (Steamed Rice dumplings)

vazha ela ada on a white plate steamed in a banana leaf.

5 from 3 votes

Ela Ada (Steamed Rice dumplings)

A traditional steamed rice dumpling with cardamom infused coconut and jaggery from South India that is made on special occasions , for offerings and festivities

Prep Time15

Cook Time20

Course: Dessert

Cuisine: Indian, kerala, south Indian

Servings:

Calories: 357kcal

Author: Nisha

Equipment

Steamer
Pathiri Press

Ingredients

For the Rice Dough

2 cups Rice flour or Pathiri powder
2 ¼ cups Water
1 tsp salt

Ada Filling

2 cups grated coconut fresh
1 ½ cups jaggery
¾ tsp cardamom powdered
1 pinch salt

Instructions

To make the Rice Dough

Boil water and add it to the flour
Stir with a wooden spoon evenly
Wait for the dough to cool for about 10 minutes
Slowly work with your hands to form a big dough ball
Add oil and form a smooth dough

To make the Filling

In a pan take the fresh coconut , jaggery and a little water
Heat on medium flame until the jaggery is completely melted
Add the powdered cardamom and a pinch of salt
Stir until the filling has no remaining moisture but not too dry.

To make the Dumpling

Use the dough to make small balls and flatten with your palms
Press it on a Pathiri press to get a nice round shape
Add the filling and gently cover it to form a shape shown in the picture
Seal the sides and wrap it in a banana leaf
Place it in a steamer with boiling water
Steam for about 10 to 15 minutes
The Ada is ready to be served

Video

Notes

The dough-making can be a little tricky for beginners. But once you master it, and with practice, it just comes naturally. In my preparation, the water-to-flour ratio I use is 2 ¼ cups to 2 cups. I boil around 3 cups of water.

Start by pouring 2 ¼ cups of water into 2 cups of the flour. Later, add the remaining water if required. The extra water may be necessary when the flour does not soak up completely.

Since the water is boiling, it's preferable to use a wooden spoon to stir. Please wait for it to cool for about 5 minutes. Once cooled, you can then slowly work your way with your hands. You can add a little oil to smooth the dough.

The dough should neither be too sticky, so that it gets stuck on the press, nor too dry that you can't form a neat flat shape. You can see pictures of the dumpling-making process in the pictures.

If you do not have a Pathiri press, you can shape the adas by flattening the rice ball dough using your inner palm onto a slice of banana leaf, add the filling, and seal the sides by folding the leaf and pressing. Place the wrapped ada in a steamer and steam as usual.

Nutrition