Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Elai Adai

Traditional 45. Elai Adai recipe

🧺 Ingredients

• 150g (1 cup) fine rice flour (idiyappam flour)
• 240ml water
• 1 tsp ghee (plus more for kneading)
• ½ tsp salt
• 100g (1 cup) freshly grated coconut
• 110g (¾ cup) dark jaggery, powdered
• 2 tbsp water
• 1 tsp cardamom powder
• 1 tsp ghee
• 1 pinch salt
• 8 banana leaf squares (20cm × 25cm), softened over a flame

👩‍🍳 How to make Elai Adai

1. Soften banana leaves (3 mins): Pass each banana leaf square over a medium gas flame for 3–4 seconds per side until it turns from dull to bright green and becomes pliable. Wipe clean with a damp cloth. Grease one side lightly with ghee.
2. Make filling (8 mins, low heat): Heat 1 tsp ghee in a pan. Add grated coconut and sauté 1 minute. Add jaggery powder and 2 tbsp water. Cook on low heat, stirring constantly, until the jaggery melts and the mixture pulls together into a sticky, almost-dry mass that holds shape when pressed — about 5–6 minutes. Stir in cardamom and salt. Cool completely.
3. Make dough (7 mins): Boil water with ghee and salt until rolling. Reduce heat to minimum. Pour boiling water gradually over rice flour in a mixing bowl while stirring vigorously with a wooden spoon — no lumps should remain. When cool enough to handle, knead with oiled palms for 3 minutes into a smooth, crack-free dough. Cover with a damp cloth.
4. Shape and assemble (10 mins): Divide dough into 8 equal balls (about 45g each). Place one ball on the greased banana leaf. Using fingertips dipped in water, gently press and spread it into a thin disc about 12–14cm across. Place 1½ tbsp of filling on one half of the disc. Fold the banana leaf in half to cover the filling. Press edges firmly to seal completely. Repeat.
5. Steam (12–15 mins): Arrange parcels in a steamer without overlapping. Steam over vigorously boiling water for 12–15 minutes. The dough should look slightly translucent when cooked through. Remove and cool 2 minutes before carefully peeling the banana leaf.

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