Easy to make evening snack with a traditional touch. I should say this Ela Ada/ Chakka Appam is so tasty and a must try dish. I love the banana leaf flavour in the outer covering and the jackfruits fruity taste combined with the cardamom and coconut really tastes delicious and a feels like a treat for a sweet tooth. You can have this as a snack or breakfast or even used as a dessert.
Easy to make dish, if you have roasted rice flour at home. You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice soak the rice for two hours and grind as a thick paste by adding minimum water and add some salt and spread on the leaf and follow the same instructions.
INGREDIENTS:
Raw rice- 1 cup (or) Roasted Rice flour/ Appam powder- 1 cup
Salt- to taste
water- 1/2 cup
Banana Leaf/ Vazhanayila/wax paper- 6 pieces
Filling:
Chakka Varatti- 1/4 cup
Jaggery, grated- 1/4 cup
Coconut, grated- 1/2 cup
Cardamom powder- 1/4 teaspoon
Salt- pinch
PROCEDURE:
Easy to make dish, if you have roasted rice flour at home. You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice soak the rice for two hours and grind as a thick paste by adding minimum water and add some salt and spread on the leaf and follow the same instructions.
INGREDIENTS:
Raw rice- 1 cup (or) Roasted Rice flour/ Appam powder- 1 cup
Salt- to taste
water- 1/2 cup
Banana Leaf/ Vazhanayila/wax paper- 6 pieces
Filling:
Chakka Varatti- 1/4 cup
Jaggery, grated- 1/4 cup
Coconut, grated- 1/2 cup
Cardamom powder- 1/4 teaspoon
Salt- pinch
PROCEDURE:
- If you are starting from Rice flour soak a cup of raw rice for an hour or two and powder it and pass through appam podi sieve and get the fine powder.
- Roast the flour in a heavy bottom pan till you get the roasted aroma of the flour.
- In a bowl add the chakka varatti, grated jaggery and mix well with spoon without any small pieces jaggery exists.
- Now add the grated coconut and cardamom powder and salt; mix well and keep aside.
- In another bowl add a cup of roasted rice flour/ appam powder and add normal water little by little till you get the chapathi dough.
- Then add little more water to make a pliable dough (thick clay clay form but should not stick in hands)for easy spreading.
- Divide the dough into small 4-5 lemon sized balls.
- Cut the banana leaf from midrib around 15-20 cm length and width.
- Spread the balls into round shape on the banana leaves as a thin layer. Dip the fingers in water and spread if needed.
- Keep a tablespoon full of filling and lightly spread the filling on one side and close with the other side.
- Heat water inside the idli steamer and allow water to boil.
- Spread the ela ada evenly over the idli steamer base plate. If you think water enter inside keep onemore idli plate above and spread the ada.
- Close with a lid and steam for about 10-15 minutes till the ada cooks properly.
- The rice flour cooks and the colour of the white shade changes.
- If the ada cooks you can able to peel the banana leaf from the ada easily from both the sides.
Note:
- You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice, soak the rice for two hours and grind as a thick paste by adding minimum water. Add some salt and spread on the leaf and follow the same instructions.
- Adjust the jaggery and coconut level according to your taste.
oh it is raining chakka here... such yummy adaas...
ReplyDeleteso tempting and perfect!
ReplyDeletelovely
ReplyDeletelove all the jackfruit recipes you posted & this surely is yumm too
ReplyDeletewow..my all time favourite snack....yummy...
ReplyDeleteSo tempting they are, who can resist to this fruit rich ela ada..
ReplyDeleteTasty snack....
ReplyDelete