Elai ada is made as an offering on Uthradam and Thiruvonam day to Lord Vamana and the King Mahabali. Today being Atham, the beginning of Onam festivites and also being Ganesh Chaturthi, I made this delicacy as an offering to Lord Ganesha. Elai ada can be made with rice flour also. The method for making it with rice flour is the same as that of making the Modak covering posted earlier. The method posted today uses ground rice, I find Ada made this way softer and tastier.
Recipe Adapted from: Ammupatti's thought
Fresh grated coconut: 2 cups
Jaggery: 1 and 1/2 cups
Cardamom powder:1/2 tsp
Raw rice: 1 cup
Parboiled rice: 1 cup
Vegetable oil: 1 tbsp
Banana leaves- I used 9 pieces ( 8x8 inch pieces)
Salt: a pinch
Soak the rice for 5 hours and grind to a thick smooth paste. Add the salt . It should be of spreading consistency. Add the oil to this paste and mix well.
Make a syrup using the jaggery. Now strain this syrup and add the coconut to it this. Keep stirring and cooking until all the water is absorbed. At this stage add the ghee and stir till the contents leave the side of the pan. Remove from fire and add cardamom powder.
Trim off the tough side of the leaf, run the leaf quickly over a flame to soften it and make it more pliable. When it changes from dull to shiny, it is soft enough.
Now take each leaf, spread a ladle full of rice flour as a thin layer. Now, spread 2 tbsp of prepared filling on top of this layer, but covering only about ¾th of the layer. Fold the banana leaf into half, place it in a steamer. Repeat for all the leaves, and steam for 25-30 minutes. When it is done, the Ada should not stick to the leaf when opened.