Ela Ada is one of the traditional Kerala delicacy and it is normally made using roasted rice flour, coconut and jaggery. However, variety of stuffing can be used while making this elai adai. I have already shared Chakka(Jackfruit) Ela Ada. This is one of my most favourite naalu mani palaharam and it tastes delicious with a cup of chai. 
Ingredients:For the Dough:Roasted Rice Flour or Idiyappam Flour - 1 CupWater - approximately 1.5 CupsSalt - as requiredFor the filling:
Powdered Jaggery(Sarkarai) - 1/2 Cup
Coconut - 1/2 Cup
Ghee - 1 tsp
Cardamom Powder - 1 tsp
Method:
1. In a wide pan, heat the jaggery with one tablespoon of water. When the jaggery dissolves, add the grated coconut. Along with this add the ghee, cardamom powder and keep stirring until it thickens. Switch off the flame and keep it aside.
2. Meanwhile, bring water to boil. In a mixing bowl, add the rice flour, salt and give a quick mix. Now add the boiled water gradually to the rice flour and mix it with a spoon. Add water till the dough comes together completely.
3. Finally, knead it with your hand until smooth and soft dough is formed(be careful the dough will be very hot). The dough should be moist and should not stick in your fingers. 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. Grease the banana leaf with little oil. 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. 
4. Now, add a heaped spoon of filling on one side. 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 15 mins.
Serve the yummy Elai Adai when it is hot/warm.
Points to remember:
- I used store bought idiyappam flour. You can also use fine roasted rice flour for making this elai adai.
- You can use any stuffing of your choice. I have tried jackfruit coconut jaggery filling, ellu filling, and Channa dal filling.
- Adjust the jaggery based on your prefered sweetness.
Happy's Cook - Divya
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