Ela Ada or steamed rice sweet delicacy - Kerala's oldest traditional rice-based snack made with rice, coconut and jaggery steamed in banana leaf.
A perfect reminder of a bygone agrarian era when the elements of earth was worshipped, thanked and heavily relied upon for the next harvest bounty. This sweet is deeply rooted to the culture and history of the land. It is made with few ingredients that are indigenously available. Be it a divine prasadam to please the deity or as a festive dessert for breakfast, or a cozy everyday evening snack with tea you are sure to love it!
I am extremely pleased to see the new generation picking up Ada as a healthy steamed snack, excellent option as a wholesome, naturally gluten-free option. It is safe to say that this traditional Kerala sweet that serves as a symbol of nostalgia, family bonding, and the agrarian lifestyle of Kerala is seeing a revival and won't be fade out soon.
There is something magical about opening a freshly steamed banana leaf. The warm, sweet aroma that escapes instantly transports me back to my childhood, where simple ingredients are transformed into unforgettable delicacies. One such timeless recipe is Ela Ada, also known as Elayada—a soft rice flour parcel filled with sweet coconut and jaggery, wrapped in banana leaves, and gently steamed.
Ela ada significance :
Paddy is the ancient and predominant crop of the Kerala region. It plays an integral part in the shaping of the land's culture and religious beliefs. The freshly harvested bounty is offered to their respective deity by the farmers as a mark of respect and thankfulness. Sweet and savory rice dishes are made for the pooja/ prayer and after the rituals the offering is distributed among the devotees.In traditional Hindu religion food offered to the deity is called neivedyam, during the pooja (prayer). This offering is regarded as pure and sacred.
Ela ada is an offering in many temples like Guruvayoor. Commonly in Krishna and Ganapathy temples ada nevediyum is a very important offering. The method of making rice base may vary but everything else remains same. The flavorings like salt and cardamom may not be added in some places.
For Onam rituals - Three un-fired mud or clay obelisks/ Mador. Madevar are placed near or at the center of the concentric floral carpet (pookalam) or on the side on banana leaf on a decorated wooden plank,during the final days of the harvest festival Onam. The symbolic representation of the yearly homecoming of Lord Vishnu (in the Vamana avatar) and King Mahabali. The is placed before the main entrance of the home on the ground. A small offering of flower, fruit (banana) and food (like Ela ada (poovada) or unniappam or ari payasam) is made. The family then consumes the fruit and food as prasadam after the prayer.
Why You'll Love This Recipe :
- Authentic Kerala recipe
- Naturally gluten-free
- Steamed, not fried
- Soft and chewy texture, perfect for people with braces
- Rich coconut and jaggery filling gives a nutty flavor
- Beginner-friendly
- Perfect for breakfast, tea time, or festivals
Ingredients :
Steps for making ela ada :
Melt the jaggery in half cup water and sieve with a fine mesh. Some may have sand particles due to how it is procured.
Use dark South Indian jaggery for deeper flavor and color. Cardamom adds distinct flavor and aroma to the sweet.
Once cooked keep the dough covered to prevent drying. Once the dough starts hardening you won't be able to spread.
Make sure the banana leaf is thoroughly washed. Wipe with a clean soft cloth the smear some ghee .Use the tips of the fingers to spread the dough evenly on the banana leaf.
Use a wide steamer pot and spread and stack the parcel so it cooks evenly.
Variations:
- Chakkavaratti Ela Ada- Fill with Kerala-style jackfruit preserve for a rich seasonal treat.
- Banana Ela Ada - Add mashed ripe banana to the coconut filling for extra sweetness.
- Aval Ada - Mix flattened rice (aval) with the coconut-jaggery mixture.
- Ragi Ela Ada -Replace part of the rice flour with ragi flour for added fiber.
- Coconut Sugar Version - Use coconut sugar instead of jaggery for a different flavor profile.
Frequently Asked Questions :
The dough may not have enough hot water or may have been over-steamed.
Can I make Ela Ada without banana leaves?
Yes. You can steam it on parchment paper or turmeric leaves, but banana leaves provide the authentic aroma and flavor.
Yes, when made with rice flour and traditional ingredients.
As the leaf get heated the natural oils in the leaf releases a delicate aroma that adds a subtle fragrance to the rice and coconut filling. This traditional cooking technique has been used in Kerala for centuries, enhancing flavor without any artificial ingredients.
Serving Suggestions and storage :
Ela Ada is usually served as a prasadam after a traditional prayer ritual. It is also made as an everyday snack served during evening tea /snack time.
- A hot cup of Kerala chai, filter coffee or black tea
Storage and reheating : Nothing beats freshly made ada but if you really have to then -
- Refrigerate in an airtight container for up to 3 days.
- Steam for 3–5 minutes before serving to restore its soft texture.
- Ela Ada can also be frozen for up to 2 months. Thaw and steam before serving.
Other traditional recipes to try :
Ela Ada
Ingredients
- 1 cup Rice powder glutenous rice (pathiri powder)
- 1.5 cups water
- 1 pinch Salt
- 1 tsp Coconut oil
- 1 cup Grated coconut
- 5-6 cubes Jaggery
- 4-5 pods Cardamom crushed freshly
- 1-2 tsp Ghee
Instructions
- Heat the jaggery adding half glass water. Cook on low heat just until all the pieces to melt completely. Sieve the mixture with a fine mesh.Discard the last few spoons it may have sand particles.
- Return melted jaggery back to the pan and grated coconut and stir continuously until the mixture thickens, cook on low heat..Add ghee and cardamom powder towards the end. Mix well and remove from heat. The mixture should become thick but not hard.
- Add the rice powder, salt, coconut oil and water. Stir until no lumps remain.
- Heat this mixture on a heavy bottom pan on low to medium heat. the mixture should gradually thicken. This ensures the rice gets glutenous and spreadable. Mixture should have most of the water content evaporated. Remove from heat and keep it fully covered.
- Take a small piece of fresh banana leaf smear a small amount of ghee on the entire leaf. Spread a handful of rice dough in a very think layer. Keep some water in a bowl dip finger in the water and spread the dough if the dough is dry and sticking to the fingers.
- Keep a tsp or two of the filling in half of the dough without going too much to the edges. Now fold the leaf into half like a packet and seal the edges softly with finger so the filling does not come out.
- On a steamer spread and lay all the Ela ada. Steam on high heat for 15 minutes. Remove the steamer from heat keep the pot for few minutes to cool.
- Remove each Ela ada carefully when slightly warm from steamer and serve immediately.
Notes
- Use freshly grated coconut for the best flavor.
- Do not overfill the parcels.
- Fresh banana leaves provide the best aroma.
- Steam only until cooked to avoid a dry texture.
Ela Ada is a beautiful reminder that the simplest ingredients often create the most memorable dishes. Wrapped in fragrant banana leaves and filled with sweet coconut and jaggery, this traditional Kerala delicacy has been cherished for generations. Whether you're celebrating Onam, sharing a family recipe, or introducing someone to Kerala cuisine for the first time, Ela Ada is a recipe that brings warmth, nostalgia, and authentic flavor to the table.
If you try this recipe, I'd love to hear how it turned out. Leave a comment below, share your favorite variation, and don't forget to rate the recipe!
- Traditional Kerala Ela Ada wrapped in banana leaf
- Homemade Elayada with coconut jaggery filling
- Banana leaf steamed rice parcels
- Authentic Kerala steamed sweet
- Soft Ela Ada served on banana leaf
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