Ela Ada/ Rice Cake with Coconut Filling

I am super happy that it’s for such a dynamic person like Kavi and her lovely space..
Student life and cooking is like an oxymoron to me..At least that was the case with me…
Even now my mom says she can’t believe that I am having a cooking blog.
Being the youngest and the laziest in the family I have always kept a safe distance from the kitchen.
The only time I enter was when my mom cooks some super yummy dish and the smell draws me there!

My laziness aside, I am soo impressed at Kavi..such a young age and already on a cooking Spree..You rock gal!
 So today I am going to share a Kerala delicacy called Ela Ada .
We usually make it for Onam festival and have it as our breakfastJ
Ela means Leaf and banana leaf in particular here and Ada is something like a steamed rice cake.
Coconut sweetened with jaggery, Flavored with cardamom is used as filling .
You can play around and add in nuts, banana etc to the filling as per your creativity
As I have a big bottle of Jackfruit preserve, I have added that for added flavoring. But that is totally optional.

Ela Ada/ Rice Cake with Coconut Filling
  • 1 Cup Rice flour
  • 5-6 Cubes Jaggery
  • 2  Cups water
  • 1/2 Cup coconut
  • 3 tbpsn Jackfruit Preserve/Chakka Varatty [Optional]
  • 2 Cardamoms
  • Heat the water in a pot, once it comes to boil add the jiggery and simmer until the Jaggery is melted
  • I added some Chakka varatty /Jackfruit preserve to hot water at this stage as my mom had got me a bottle of Chakka varatty  from home.
  • Stir well until it is well blended
  • Add about 1- 1 1/2 Cup of this hot water to the rice flour.
  • Using a spoon or ladle mix it well until it mixed well. Let it cook down a bit, now knead lightly to form a soft dough
  • [You can add more water/rice flour to adjust the consistency]
  • To the remaining water in the pot, add the coconut and crushed cardamom.
  • Sauté on high flame until all water is absorbed.
  • Do place the cleaned banana leave over low flame for a second so that the leaves are softened and does not crack when you fold .
  • Take a small piece of Banana leaf, add about a small golf size portion of the dough and flatten it lightly to form a small poori
  • Add a spoonful of coconut mix in the center and fold the leaf and seal the sides.
  • Repeat the same for remaining dough
  • Gently place the Ada on a steamer and steam for 10 minutes.
  • Let it cool down a bit and have it warm.


  1. Hey Ramya..what a fabulous presentation of pretty ela adas...So heartfelt..Who can resist these ?

  2. Amma makes this and I love this...

  3. Delicious yummy Ada...lovely traditional method....

  4. I love this very much .So tempting

  5. Such an awesome dish, very tempting..

  6. wow. nicely prepared. looks awesome

  7. Wow,ramya..This is super treat for me...Luv this ela ada :)

  8. Adipoli ela ada my weakness. Amma use to make with chakka varatti.

  9. Definitely yummy for tummy,awesum pics..n wonderfull presentation.

  10. Love these. Here in goa they are made in turmeric leaves.I love it .

    1. Really? Made of turmeric leaves? That's awesome! Indeed, turmeric benefits in many ways.



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