Ela Ada / Valsan (Steamed Rice Pancakes With Coconut & Jaggery Filling)

Here is the recipe…

Add salt to rice flour and mix well. Add boiling water, gradually, to the rice powder and mix using a wooden spatula/spoon. Once the mixture cools down a bit, knead with your hands to make a soft and pliable dough…

Step 1 - Ela Ada
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Combine grated coconut and grated jaggery…

Step 2 - ela Ada
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Grease the wilted leaves lightly with coconut oil or ghee. Place big lemon size balls of dough on the leaves and spread it thin using your finger tips. Make sure to dip your finger tips in water while doing this. Place some filling on one side of the rolled out dough and fold from the other side and press lightly…

Step 3 - ela Ada
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Once the water starts boiling in the steamer,place the adas and cook on high flame for 8-10 mins. Open the steamer and see whether the ada is separated from the leaves, then it's cooked…

Step 4 - ela ada
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Recipe goes..

Ela Ada
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Ela Ada / Valsan

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Course: Breakfast, Tea Time Snack
Cuisine: Indian, Kerala, South Indian
Servings: 4
Author: Maria Jose Martin

Ingredients

  • 3/4 -1 cup Rice flour (I used roasted rice flour)
  • 1 -1 1/4 cup Boiling water (refer notes)
  • Salt
  • 1 cup Grated coconut
  • 1/3 cup Grated jaggery (refer notes)
  • Banana leaves

Instructions

  • Add salt to rice flour and mix well. Add boiling water, gradually, to the rice powder and mix using a wooden spatula/spoon. Once the mixture cools down a bit, knead with your hands to make a soft and pliable dough. Cover the dough with a wet kitchen towel to prevent it from drying out.
  • Combine grated coconut and grated jaggery.
  • Clean the banana leaves with a wet towel. Place the cleaned leaves over gas flame, flip the sides in between, to wilt the leaves slightly. This will prevent the leaves from breaking while folding. It's better to use leaves without the middle stem.
  • Grease the wilted leaves lightly with coconut oil or ghee. Place big lemon size balls of dough on the leaves and spread it thin using your finger tips. Make sure to dip your finger tips in water while doing this.
  • Place some filling on one side of the rolled out dough and fold from the other side and press lightly.
  • Once the water starts boiling in the steamer, place the adas and cook on high flame for 8-10 mins. Open the steamer and see whether the ada is separated from the leaves, then it's cooked.
  • You can also cook it on Dosa pan. heat the dosa pan on medium-high heat, once the tawa is really hot, reduce flame to lowest and place the ada on tawa. Cook both sides for 3-4 mins, each

Notes

You can also add crushed cardamom to the coconut jaggery mixture.
The qty of jaggery can be adjusted to suit your sweetness level.
If you are steaming, make sure not to crowd the steamer with adas. If you are making large qty, steam ada in batches. Also the cooking time for ada varies depending on the thickness of adas and how much adas you've placed in the steamer.
You can also use banana in the filling along with coconut and jaggery or use Chakka Varattiyathu (jackfruit preserve) as the filling.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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11 thoughts on “Ela Ada / Valsan (Steamed Rice Pancakes With Coconut & Jaggery Filling)”

  1. Maria, hello from US. I check up on your site whenever I need a recipe. Thanks for your wonderful recipes. Ela ada is one of my favorites. Can I steam them in aluminium foil instead of ela? Any idea? Would love to hear from you. Tc

    Reply
  2. i love this one…. i too have only eaten this home made, except for this one time from this restaurant at the beginning of market road(near menaka junction,ekm). It was truly yummy.. you should try that one the next time u r thr.

    Reply

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