Pan Pathali ~ Ela Ada

After the successful Ponsa patholi,its time for a simple treat-one of the famous “palaharams” that adorn the small glass almirahs in “chayakkadas” aka small time restaurants,the ela ada which is rice flour packets filled with sweet jaggery-coconut mix.Even though it is a sweet treat,it is often had as a tea-time snack.

I had bought a stack of banana leaves and this one was on my to do list for the longest time.I usually make this during Vinayaka Chathurthi instead if Modaks(which is prepared in a similar manner)as I have trouble shaping the Modaks.This can be steamed in an idli plate too,but then the name Ela ada will cease to exist.I strongly believe that it is the banana leaf which lends that special taste to the ada.

There are various methods to make this ada,while some grind the rice to a paste and then spread the batter on the leaf and place the stuffing,I prefer making a dough using rice flour and then keep the stuffing,it is a lot less messy and easy too!!

Pan Pathali~Ela ada

Ingredients

Rice flour - 1 cup

Hot water – 1-1 ½ cups

Salt-a pinch

For the filling

Grated coconut - 1 cup

Grated jaggery - 1 cup

Powdered cardamom - 1 tsp

Ghee - 1 tsp

Method

Mix the flour and hot water(start with 1 cup water) with a spoon and wait till it cools down bit.Knead into a smooth dough,adding more water if required.

Make the filling-
Melt the jaggery in a saucepan over medium heat.Add the grated coconut and keep stirring till everything comes together.Add a tsp of ghee and powdered cardamom and keep aside till it cools down.

Cut the banana leaves into rectangular shapes.
With wet hands,place a small ball of the rice dough and flatten it,keep spreading the dough till it becomes very thin.
Keep the sweet filling on one side and fold the other half sealing the edges firmly.
Steam in an idli cooker,steamer or pressure cooker without weight/whistle for 10-15 minutes. Serve hot!!

Tweet