Elayappam or Ela ada or sweetened ada in Banana leaf

The day turned out to be unusually dim. Only bright spot proved to be what I cooked today. I made Chena Erissery (Yam in Coconut gravy) and Vazhakka Mezhukkupuratti (Raw Banana Fry) for lunch today. It was yummy and I was reminded of my home so much... Unfortunately I didnt get time to take pictures before serving lunch. And for night, I made Ragi dosa which usually comes out well for me. But today of all days, my iron Tawa refused to co-operate with me and then I decided to use my new Non stick Tawa which I hadnt had the opportunity so far to inaguarate. Result? Best Ragi Dosas that I ever made!!! Crispy and Delicious!! Again no opportunity for pictures. All these recipes will have to wait  till the next time I cook them. 
When I went grocery shopping on the week end, all of a sudden I found Banana Leaf in the rack. As soon as I saw them, I started insisting on buying them. My hubby was skeptic as to their usage. But due to my insistence, yielded to buying them. Only condition - I should not waste them out. 
So dear friends, all this week you will see items made in Banana Leaf. The dish that I making today is Ela Appam or Ela Ada ( Ela stands for Leaf in Malayalam). It is made very commonly on our household as a 4pm evening snack. I called up my mom today morning just to get the recipe correctly and made them and they turned out awesome!!!

Ela Appam or Ela Ada or Sweetened Ada in Banana Leaf

Ingredients:

Banana Leaf ( I guess you can use aluminium foil instead. But will miss out the authentic taste)
2 cups Rice Flour
Jaggery
2 cups grated coconut
Water 
2 pinches of Elaichi (Cardamom) Powder

Prepping:

Step 1: 

The Banana Leaf as you know is very stiff and tears easily. So as per my mom, I roasted the banana leaf for a minute on the gas stove. Result: Banana leaf becomes softer instead of being stiff.

A picture after banana leaf is roasted.

Step 2: 

Roast the rice flour for around 3 min.

Step 3:

Heat water in a pan and add jaggery to the pan. Melt the jaggery. The quantity of jaggery determines the sweetness of the adas. Make sure you melt enough jaggery pieces.

Filter the jaggery water through a sieve to remove the impurities. 

Keep the filtered jaggery water back on the stove and add the grated coconut and mix well.  

Once the coconut is mixed well with the jaggery, switch off and add the cardamom powder and keep the pan closed for 5 min. 

Method of Preparing:

Step 1: 

Boil water in a pan. 

Note: Water should really boil over.

Step 2:

Slowly, add boiling water to the roasted rice flour and mix using a spoon or spatula. Make the dough. It should not be sticky. 

A pic of the dough:

Step 3:

Now take a portion of the banana leaf and apply a small quantity of the dough on the banana leaf. Press the dough well and make it thin. Spread the dough all over the banana leaf. Dip your fingers in water if necessary. This will also prevent the dough sticking to the fingers. 

Now apply a spoon of jaggery filling on the middle of the dough as shown in the pic. Spread it. Make sure the filling is not applied on the edges of the dough. 

Then fold the banana leaf as shown below. Press the dough and spread it if possible.

Now close out the ends of the banana leaf as shown in the pic. 

Reverse:

Repeat till your stock of the dough or jaggery filling or  banana leaf  is over :)

Step 4:

Steam the Ela Adas in a steamer ( Idly cooker) for 10 - 15 min. Serve hot as a yummy snack. 

Sending the recipe to the event "Spotlight - Show your best creation" hosted by Chandrani of Cuisine delights and started by Indrani.