Saturday, December 20, 2008

Pan Pathali ~ Ela Ada

After the successful Ponsa patholi,its time for a simple treat-one of the famous “palaharams” that adorn the small glass almirahs in “chayakkadas” aka small time restaurants,the ela ada which is rice flour packets filled with sweet jaggery-coconut mix.Even though it is a sweet treat,it is often had as a tea-time snack.

I had bought a stack of banana leaves and this one was on my to do list for the longest time.I usually make this during Vinayaka Chathurthi instead if Modaks(which is prepared in a similar manner)as I have trouble shaping the Modaks.This can be steamed in an idli plate too,but then the name Ela ada will cease to exist.I strongly believe that it is the banana leaf which lends that special taste to the ada.

There are various methods to make this ada,while some grind the rice to a paste and then spread the batter on the leaf and place the stuffing,I prefer making a dough using rice flour and then keep the stuffing,it is a lot less messy and easy too!!


Pan Pathali~Ela ada

Ingredients

Rice flour - 1 cup

Hot water – 1-1 ½ cups
Salt-a pinch

For the filling

Grated coconut - 1 cup
Grated jaggery - 1 cup
Powdered cardamom - 1 tsp
Ghee - 1 tsp

Method

Mix the flour and hot water(start with 1 cup water) with a spoon and wait till it cools down bit.Knead into a smooth dough,adding more water if required.

Make the filling-
Melt the jaggery in a saucepan over medium heat.Add the grated coconut and keep stirring till everything comes together.Add a tsp of ghee and powdered cardamom and keep aside till it cools down.
Cut the banana leaves into rectangular shapes.
With wet hands,place a small ball of the rice dough and flatten it,keep spreading the dough till it becomes very thin.
Keep the sweet filling on one side and fold the other half sealing the edges firmly.
Steam in an idli cooker,steamer or pressure cooker without weight/whistle for 10-15 minutes. Serve hot!!

12 comments :

  1. traditional recipes are a treasure indeed...so good to see so many from you...this is a good one too..

    ReplyDelete
  2. ela ada is one of my fav palaharam's divya...and your pic looks soo tempting :)

    ReplyDelete
  3. What a perfect picture. Lovely!

    ReplyDelete
  4. this one tastes like modak? looks cute.. am sure it is yummy too.

    ReplyDelete
  5. Hey, wonderful blog.

    Actually when we make ela ada at home, we make it the night before and let it rest and cool down overnight. It really blends in all the flavours, esp that of the plaintain leaves and gives the ela ada a real special taste.

    ReplyDelete
  6. pan pathali looks very delicious Divya

    ReplyDelete
  7. Wow, I never heard of this recipe Divya..lovely pics too.

    Cheers,
    Siri

    ReplyDelete
  8. Wow... I love this one.. I am missing home badly... :(

    ReplyDelete
  9. The banana leave should really bring some extra flavor for this sweet! Looks really yum!

    ReplyDelete
  10. something new for me.. love everything which is sweet:)

    ReplyDelete
  11. Hi Divya,
    Made zebra cake today. Again the same issue dear :(. With the crust becoming crispy. Rest all seemed to be fine. I have added a post on my blog. Please let me know what you think about it. BTW used few of your tips to prevent a lot of damage from being done. Thanks dear

    ReplyDelete
  12. This is one of my favourite recipe but never i made at home. Looks perfect and delicious!

    ReplyDelete

A blog is not complete without the readers feedback.Please let me know how you liked my post.Thank you so much for visiting my blog.

Love,
Divya.

Related Posts Plugin for WordPress, Blogger...
 
Pin It button on image hover