Ela adai is a delicacy that can bring many nostalgic memories. This is another sweet, which in my home, is usually prepared in the summer months when jackfruit is available in plenty. The filling for the elai adai is prepared using ripe jackfruit bulbs.
In Kerala, elai adai is served in many small tea shops/hotels through out the year. When jackfruit is out of season, aval (beaten rice)/banana takes the place of the main ingredient. This is the first time I am trying with banana filling.
To prepare the filling
I used the Nenthrapazham variety which is a speciality of Kerala. I haven't tried with any other variety of banana.
Ripe bananas - 2 Powdered
Slice the banana into bite sized cubes. Heat a kadai. Add a teaspoon of ghee. Transfer the banana cubes. Cook till they turn soft.
You can prepare the filling before hand and refrigerate.
For the outer covering
Add salt to rice flour and mix well. Make a well in the center and slowly add hot water. Mix with a spatula. Add enough water to get a soft dough.
Wash and wipe dry the banana leaf. Run it over the flame and you can notice the color change. This makes the leaf more manageable.
Grease a leaf with oil. Take a lemon size of the rice dough. Pat into a circle of 3 inch diameter. Take a spoonful of the filling and place it on one half of the circle.
Fold the leaf such a way that the other half covers the filled one. Repeat with rest of the dough.
I used my MW Idli maker for steaming them. I could steam 3 at a time.
Steam for 7 minutes. Adjust the timing according to your MW and size of the adais you make.
Yummy elai adai is ready.
I am going to make this often since the process is simple and easy when compared to the so called traditional ones, though I will rate them the highest.