Elai Adai

Ingredients

Vazhai Elai ( Banana Leaf), Ghee, Rice flour, Oil and salt ( a pinch)

For the stuffing: Grated Coconut, Jaggery, Cardamom Powder.

Optional: Jackfruit slices cut into small pieces

Method

To prepare the stuffing

In a pan add 1/2 cup of water and jaggery powdered 1 cup. Heat and when jaggery melts strain it and put it back in the pan. Then add grated coconut 1 cup and mix well till we reach perfect consistency. The mixture should not get stuck to the pan , the water absorbed and mixture should be dry.Add cardamom powder and a little ghee.

To make the adai

Dry roast the rice flour. Then take water in a pan . ( 1&1/2 cups of water for 1 cup rice flour) Add a little oil and a pinch of salt. When water boils , switch off the gas and slowly add the rice flour without forming lumps. Make a smooth dough.

Take a banana leaf cut off the middle vein and then cut the leaf into 4 pieces.

Wash the leaves and lightly heat it over a flame or on a tava for a few seconds to make it soft( it helps in folding the leaf) . Apply ghee on the leaf. Take rice dough. Make a ball and spread with hands thinly on the leaf.

Take a small part of the coconut stuffing and keep on one side of the leaf.

Fold the leaf and seal the edges

Take a pressure cooker and steam it on a vessel for 5-10 minutes.

Open the leaf. Remove the adai from the leaf. Cut into half and serve.

Note: If you are adding jackfruit slices then reduce the quantity of jaggery as jackfruit is also sweet .The rice flour has to be soft and when you spread it on the leaf make it thin especially the ends so that it gets cooked well. Any ready made rice flour can be used.

Asha Ravichandran