Elai Adai
For the Dough
Wash, rinse and soak the rice for 4 hours. Grind to a smooth paste with water (the batter should be neither too thick nor too runny).
For the Filling
Roast the grated coconut in a kadai (Indian style wok) until it turns a light golden brown. Add the date paste and mix well. Add jackfruit pieces (if using) and keep stirring for about a minute. Remove from the heat.
To Wrap
6-8 banana leaves
Preparing the Wrap
Tear the banana leaf from the middle rib of the leaf, each piece should be about 8″ square.
Roast over a flame until the leaf is slightly wilted. (This will enable the leaf to be folded without breaking)
Final Steps
Pour a ladleful of the rice batter on a roasted banana leaf and spread like a small dosa. Place some of the coconut filling to cover half the ‘dosa’. Fold the banana leaf from opposite sides to make a closed packet.
Repeat with rest of the batter and filling. Steam for 10-15 minutes. Enjoy hot or cold.
Elai Adai is a lip smacking sweet dish common in South India. Here is a recipe that has customised this fabulous dish according to SHARAN’s guidelines with no compromise on taste.
Recipe contributed by P.V Narayanamoorthy.
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
Explore Related Recipes
Masala Idli with Spicy Dahi
For Masala Idli Soak urad and moong dals separately for 2 hours (it is better to use half and half
…
Baked Aubergine In Sundried Tomato And Pesto Sauce
In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste.
…
Mint Lemon Drink
In a blender, blend the mint leaves and lemon juice. Add water and add the crushed raisins to the blended
…
