Elayada - Traditional Kerala Snack (Rice cake with coconut and jaggery filling)

Elayada - Traditional Kerala Snack (Rice cake with coconut and jaggery filling)
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Elayada - Traditional Kerala Snack (Rice cake with coconut and jaggery filling) 
Elayada or Ottada is a breakfast item very famous in Kerala. For non-Keralites, it is rice cake with coconut and jaggery filling in it. The name may vary by region, but the ingredients will essentially be the same regardless of it. This is yet another yummy and healthy dish, as it is steamed and there is no oil involved in the preparation. These days it has become a very rare dish we prepare at home, and mostly resort to Hotels to have a bite. There are many variants of this especially in places where plaintain leaf is unavailable. I used to make Kozhukatta with the same ingredients as Plaintain leaf (Vazhayila) was unavailable earlier. I still prefer the Elayada version of it, since the steamed plaintain leaf adds more flavour to the already yummy dish.
Rice Flour - 2 cups (I used Nirapara Pathiripodi. You can use plain rice flour also)
Water - 1 cup
Cummin - 1/2 tsp
Coconut - 3 cups (shredded)
Jaggery - 5 cubes
Cardamom - 7
Plaintain Leaves - 2 big leaves (this will yield 8 Elayadas at a time, and then it can be reused for the preparation of the
next batch)
Salt - as needed
Preparation Method:
1. Powder Cardamom in a mixer. If you have cardamom powder readymade, you can use it. (Tip: To get cardamom powdered finely, add a little sugar to the mixer, and grind them together. You wil get a fairly fine powder of cardamom)
2. Scrape the jaggery and then mix it with the coconut. Now, add the cardamom powder and keep it aside.
3. Heat 1 cup water in a bowl. Add salt and cummin to it, and allow it to boil. Once boiled, simmer the stove, and add the rice flour gradually. Take care not to put the whole rice flour at a stretch as it may form lumps, which will be time-consuming to break-down.
4. Once you put all the flour in, switch stove off, and then mix it well, so that it forms a dough like the atta dough.
5. Now, cut each Plaintain leaf, into 4 pieces. For this, first cut the leaf into 2, through the middle stem. Now cut, each part into 2 more pieces.
6. Wash the pieces very thoroughly as there may be worms and spiders underneath the leaf usually.
7. Spread the leaf on a flat surface. 
8. Now make balls of the dough. The size should be like that of a tennis ball. Place them in the middle of the spread leaf, and spread it with the hands, by pressing it down and pushing it to the sides in a round. Make it as thin as you can. Thickness will reduce the taste of the Ada.
9. Once it is evenly spread out, put 1 tbsp coconut-jaggery mixture, in one half of the spread rice. Now close the Ada, by starting to do it from the other half. After closing, make sure to press the sides so that they stick well, and prevent the coconut and jaggery from spilling out.
10. Keep an Idli steamer or Steam Pot on the stove. Pour enough water in it.
11. Now place the Elayada in it, and steam for 10 minutes.
12. Once the time is up, remove the steamer from the stove, and pull out the Elayada.
13. Keep it aside to cool down. Thats it, tasty Elayada is ready. You can eat it as a breakfast item or an evening snack. It is healthy and very-filling as well.