Elayada & Ottada

Elayada is a staple snack in all Malayali households. And like in all Malayali household, this snack used to be made at my place too. And I despised it to the core! Amma loves Elayada, but would refrain from making it much as I disliked it. Today things have changed and I yearn for it!

So many of us dislike a certain dish, only to find years later that we crave for the very same one! Do you have one like that? I guess I’ve many! I used to be a picky eater during my childhood. Amma used to be at wits end try to guess what I would like to eat. Getting back to Elayada, I think I started liking this snack because of it’s nostalgic relevance. The evenings at home, the tea that we had together etc.

Elayada can be made with two kinds of filling, the jaggery one also the sugar filling. I’m adding the recipe of both. I’m adding the recipe and method of making both Elayada and Ottada. Both aren’t very different, the difference is only in the method of cooking. Elayada is steamed, while Ottada is cooked in an earthern vessel.

The aroma of the steamed banana leaf alongwith the rice and coconut filling is just divine! This is my Amma’s recipe. Do try it and let me know how you like it!

Elayada & Ottada

Lejna

A delicious snack, that is also a healthy option.

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Prep Time 15 mins

Cook Time 10 mins

Soaking 3 hrs

Course Snack

Cuisine Kerala Cuisine

Servings 4 people

Ingredients

  

• 1½ cup Boiled rice
• 1 cup Grated coconut
• ¼ cup Jaggery
• 3 tbsp Sugar
• 1 tsp Cardamom powder
• Salt a pinch

Instructions

 

Rice Dough

• Wash and soak the rice for 3 hours. Grind without adding much water to a thick paste.
• If the dough has turned watery, add a little rice powder and knead. Add a pinch of salt while kneading the dough.

Jaggery Filling

• Crush the jaggery a little and add it to a saucepan with 1 tablespoon water.
• Heat the jaggery on low flame till it melts and becomes liquid. Now strain it to eliminate any particles.
• Place it back in the saucepan and heat on low flame stirring slightly till the mixture thickens. Allow it to cool.
• Add half of the grated coconut and half of the cardamom powder to the jaggery and mix well. Keep aside.

Coconut and Sugar Filling

• Powder the sugar and mix it alongwith the coconut and cardamom powder. Keep aside.

Making the Ada

• Take banana leaf almost in a square shape. Wash and dry it well.
• Take half of the ground rice mixture, roughly make a ball and place it on the banana leaf.
• Wet your hands and gently start patting the dough onto the leaf with your fingers. Pat until you have a thin, round rice layer.
• Gently spoon in the jaggery mix and spread it on half of the rice layer, leaving a centimetre around the edges, where you need to seal the Ada.
• Repeat the same process for the coconut and sugar filling.
• Gently fold the banana leaf into half sealing the edges. Gently press the top of the banana leaf.

Elayada

• Bring water to a boil in a steamer. Place the banana leaf with the Ada onto the tray of the steamer and close it. Let it steam for 10 minutes. After 10 minutes open the steamer and touch the surface of the Ada. If it is firm then it's cooked through. Take it out, allow it to rest for 5 minutes, slice and serve warm.

Ottada

• Heat a manchatti, if that's not available you can also use a pan, on low flame.
• Place the banana leaf alongwith the Ada in the manchatti. Close and cook for 5 minutes. After 5 minutes open and cook till the surface starts browning and has a caramelised look from the juices of the filling. Take it out and slice after 5 minutes. Serve warm.

  Be careful not to keep the flame high as that would just burn the banana leaf.

Keyword Ada, Ela Ada, Elyada, Ilayada, Kerala Snack, Ottada