Ela Ada Recipe (also called Elayappam or Ila Ada) is a traditional Kerala sweet made with rice flour, coconut, and jaggery steamed in banana leaves.
Perfect for festivals or as a healthy breakfast. (step-by-step-recipe-video)
About Elayappam Recipe:
Whenever I know the next morning is going to be hectic and I won’t have enough time to make breakfast, I plan ahead with simple recipes that can be prepared the night before.
One such comforting dish is Ela Ada.
Steamed in banana leaves with a filling of coconut and jaggery, this sweet treat makes mornings completely stress-free.
Just steam it at night, and in the morning, all you need to do is serve it with a glass of milk for a wholesome breakfast.
Ela Ada Recipe, also known as Elayappam or Ila Ada, is a traditional Kerala delicacy often made during festivals and special occasions.
It’s basically a rice flour dough stuffed with a sweet coconut–jaggery filling, wrapped in banana leaves, and steamed until soft and fragrant.
The word “Ela” means leaf, and “Ada” means a steamed flat parcel. Together, it beautifully represents this dish where the banana leaf not only holds the filling but also adds a unique aroma to the recipe.
While many people make it as a festive sweet, I personally love it as a quick and healthy breakfast idea for busy mornings.
This recipe is very similar to other regional delicacies like patholi in Goa or valsan in some parts of Kerala, but the essence remains the same – rice flour, jaggery, coconut, and banana leaves.
Serving Suggestion:
Ela Ada tastes best when served warm, straight out of the steamer. You can even enjoy when it gets cold.
I like to enjoy it with a glass of milk in the morning, but you can also serve it as an evening snack with tea.
It’s filling, light, and has a natural sweetness from jaggery that makes it guilt-free.
Storage Suggestion:
Since Ela Ada / Elayappam is steamed, it’s best eaten fresh.
You can prepare and steam them the previous night, store them in the fridge, and just reheat them in a steamer before serving in the morning.
If the weather is not hot you can keep them outside and serve them in the morning without reheating as well.
They usually stay good for about 1 day in the refrigerator.
Pro Tips for Making Ela Ada:
Use soft banana leaves. If they are stiff, lightly roast them over a flame to make them flexible.
Always use fine rice flour for smooth dough.
Freshly grated coconut enhances the taste and aroma.
Make sure to seal the edges of the dough well so the filling doesn’t leak while steaming.
If jaggery has impurities, melt and strain it before using.
Why You Should Make This Recipe:
Perfect for busy mornings – prepare ahead of time.
A healthy alternative to fried sweets.
Traditional Kerala flavor in every bite.
Naturally sweetened with jaggery – no refined sugar.
A wonderful festive recipe, yet simple enough for daily breakfast.
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Ela Ada Recipe
Ingredients
For Stuffing:
- 1 tsp Ghee / Clarified butter
- ¾ cup Jaggery / Gud
- 1 cup Coconut grated
- ¼ tsp Cardamom powder
For Dough:
- 1 cup Rice flour fine
- 1½ cup Water
- 1 tsp Ghee / Clarified butter
- ½ tsp Salt
Instructions
- Roast rice flour lightly and transfer it into a mixing bowl.
- Heat water with salt and ghee. Once it comes to a boil, pour it gradually into the roasted rice flour.
- Mix with a spoon first, then knead into a smooth and soft dough while it is still warm. Keep aside.
- To make stuffing, heat ghee in a pan. Add grated coconut and sauté for a few seconds.
- Immediately add powdered jaggery. Mix well until the jaggery melts slightly and combines with the coconut.
- Add cardamom powder. Mix well and switch off the flame.
- Cut banana leaves into medium squares. Grease lightly if required.
- Take a small portion of dough, flatten it on the banana leaf, place 1–2 spoons of filling, and fold the leaf to seal it.
- Place all prepared parcels in a steamer and steam for about 10–12 minutes.
- Once done, let it rest for a minute, then carefully peel off the leaf and serve warm.
Nutrition
Frequently Asked Question About this Recipe:
What is Ela Ada made of?
Ela Ada is made with rice flour dough stuffed with coconut and jaggery filling, wrapped in banana leaves, and steamed.
Is Ela Ada the same as Elayappam?
Yes, both are the same. Ela Ada is also called Elayappam or Ila Ada in different regions.
Can I make Ela Ada without banana leaves?
Traditionally, banana leaves are used, but if you don’t have them, you can steam in idli plates or use parchment paper for wrapping.
Can I use wheat flour instead of rice flour?
It’s not the traditional way, but yes, wheat flour can be used. The texture and flavor will be different.
Is Ela Ada healthy?
Yes, it is steamed and sweetened with jaggery, making it a healthier option compared to deep-fried sweets.
Can Ela Ada be prepared in advance?
Yes, you can steam them the previous night and consume them the next morning. If you want you can reheat in the steamer again.
Can I make Ela Ada without banana leaves?
Traditionally, banana leaves are used, but if not available you can use parchment paper or idli plates. The flavor will be slightly different.
Why do we roast banana leaves before using?
Roasting softens the leaves, making them easy to fold without tearing, and also enhances the aroma of Ela Ada.
Can jaggery be replaced with sugar?
Yes, but jaggery is preferred because it gives a richer taste and is healthier than refined sugar.
Can I use desiccated coconut instead of fresh coconut?
Fresh coconut gives the best taste and texture, but in emergencies desiccated coconut can be used. Just moisten it with a little milk before using.
How long does Ela Ada stay fresh?
Ela Ada is best enjoyed fresh, but you can store it in the refrigerator for a day and reheat it in a steamer before serving. If the weather is not too hot, you can also prepare it at night, keep it outside at room temperature, and enjoy it the next morning for breakfast.
Is Ela Ada healthy?
Yes, since it is steamed and uses jaggery instead of sugar, it is considered a healthy traditional sweet.
Can I prepare the dough in advance?
Yes, you can knead the rice flour dough ahead of time and keep it covered, but it is always best to use it fresh for soft Ela Ada.
On which occasions is Ela Ada made?
Ela Ada is often prepared during festivals like Onam and Vishu in Kerala, but it also makes a great everyday snack or breakfast.
My Recommended Product:
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