Ela Ada

Ingredients:
1cup rice flour( roasted mildly.)
a pinch of Salt
1 cup grated coconut
1/2 cup melted and filtered jaggery / sharkara
Banana leaves for wrapping
2 cups boiling water

Method:
Pour the melted jaggery to a sauce pan and add grated coconut.let it cook for 1 minute in medium heat.

Mix rice flour with salt and  add  required boling water and mix well with a spoon.Once  it becomes warm enough, make a smooth dough just the way you do for making idiyappam .

Cut banana leaves into rectangular shapes and smoothen it by spreading  a drop oil on the leaf. and place a rice dough ball and flatten gently.strech the dough on to the leaf with finger tips and flatten it to very thin.

Spread the jaggery coconut filling on one side and  fold the other half .press the edges gently making sure that it is well sealed , or the filling might come out.

Place them in a steamer or pressure cooker  without keeping the weight, filled with enough water and steam for about 5 to 10 minutes  in medium heat.

Once the Adas are cooked , transfer them to a serving plate  and leave aside for sometime for the steam  to setlle .

Serve warm with the banana wrap itself to get the special aroma and flavour.