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The batch is popularly known as KMC 1973.

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Jose Tom's Recipe Collection

Ela Ada: Steamed Sweet Coconut in Rice Flat Cakes

This is similar to the appam we used to get at Calicut. There in the hostel we used to call it ' Valsamma ' though the original name is ' Valsan '. Here we call it ' Ada '.

In US you can make ela ada using parchment paper instead of banana leaves. Ela Ada is a traditional Kerala recipe. It is made of coconut and brown sugar (jaggery), which is layered inside the rice paste.

Later the paste is folded with the banana leaf and steam cooked in an earthen pot or idly mould vessel.Ela ada can be made in wheat and rice flour. Filling just with coconut which is called as “Poovada”.

Making the rice dough

In a pan slightly roast 1 cup of rice flour and keep it aside. Once it is cooled down, add required warm water with salt to make nice dough. Remember it should be in the form of dough and not a batter or watery consistency.

Filling

In a skillet, melt the brown sugar with a tablespoon of water and add the grated coconut. Cook for 5- 10 minutes over medium heat, stirring constantly. When the mixture starts to thicken, remove from the heat and cool to room temperature.

How to make Ela ada

Cut parchment paper into small sizes.

Spread a ladleful of rice dough evenly on the parchment paper; use your hands to spread the rice dough.

Place a tablespoon of sweetened coconut over this and spread it evenly. Fold the parchment paper in the middle and press the sides with to close it well.

Place the parchment paper flat in a steamer and steam the packets for 15 to 20 minutes. I used idly moulds to steam the Ela ada

Remove them from the steamer, peel off the parchment paper, and serve hot with tea.

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