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.

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.