Happy's Cook

Monday, August 21, 2017

Chakka Ela Ada Recipe | Ela Ada | Elai Kozhukattai with Jackfruit & Coconut | Elai Adai

Elai Adai is one of my favorite snacks that is made in my hometown. I was planning to click Ela Ada during my last vacation to India since finding jackfruit and Banana leaf is really hard in Sydney. However, I missed it and recently, to my surprise I spotted banana leaf and jackfruit in Indian shop. I grabbed both of them immediately since I had few recipes in mind. Jackfruit can be skipped if you couldn't find it. Let us move on to the recipe:   
Ingredients:
For the Dough: 
Rice Flour or Idiyappam Flour - 1/2 Cup
Ghee - 1/2 tsp 
Water - 1 Cup
Salt - as required
For the filling: 
Jaggery Syrup - 1/2 Cup(from 1/2 cup powdered jaggery)
Grated Coconut - 1/2 Cup
Jackfruit - 1/2 Cup(finely chopped)
Cardamom Powder - 1/2 tsp 
Ghee - 1 tsp
Method:
To prepare the jackfruit & coconut filling:
1. Dissolve the powdered jaggery in 1/4 cup water by heating it. Then filter the impurities. In a wide pan, heat the jaggery syrup, chopped jackfruit and grated coconut.  Add the cardamom powder, ghee and keep stirring until it thickens.
2. Switch off the flame when everything combines together and water content is completely evaporated. Meanwhile, prepare the dough for the outer covering. (check the dough making process towards the end of this recipe). Now, wash and dry the banana leaves. Cut it into small sized pieces(squares) and wilt the leaves by showing it on direct flame. For wilting, just move the banana leaf over the flame so that every inch of the leaf is touched by the fire. This is done for the easy folding of banana leaf.
3. Take a small ball of dough, place it above the banana leaf and spread it with your fingers gently as shown below. If it is sticky apply oil or water while spreading. Now, add a heaped spoon of filling on one side.
4. Close the filling with the other side along with the banana leaf such that a semi circle is formed. Seal it well and place it on the steamer. Repeat the same process until the entire dough and filling is finished.
5. Cover the steamer and steam it for 10 to 12 mins. I used my bamboo steamer. You can also use Idli pot or cooker for steaming.
To prepare the dough for the outer layer:
1. In a nonstick pan, mix the items under 'For the dough' and cook it on low flame. Stir continuously to avoid lumps. 
2. When it reaches a dough consistency, switch off the flame. Allow it to cool for a few minutes and when it is hand bearable knead it well. Keep it covered.
Serve the yummy Adai/Kozhukattai hot/warm.
Points to remember:
  • Thicken the jaggery syrup to some extent before adding the jackfruit and coconut. So that coconut and jackfruit is not over cooked.
  • If you want to make it during non jackfruit season then you can skip jackfruit. Just make the filling with coconut.
  • The same elai kozhukattai can be made with other fillings like Channa dal and Ellu.  
Warm Regards,
Happy's Cook - Divya

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