in the same way as Eid-ul-Fitr, the only difference is the sacrifice of an animal in the name of Allah, by all who can afford to do so. The day before Eid, while the people attending Hajj meet up at the mount of Arafa, all other Muslims fast from dawn to dusk. For more information on this Eid and the traditions, you can refer here.For the post that I did prior to Eid-u-Fitr, I had expressed in so much detail how our Eid in Dubai used to be. It would be the same for this Eid as well. In that post, I had mentioned that there is a specialty called Ada that we normally make every Eid. Last Eid, I made it a point that I stood with umma, took down the recipe by hand and took a few clicks here and there for my reference. This Eid, I am making it a point to share it with all of you. For us, Eid is not complete with the morning breakfast of this ada and chicken cutlets. I will share my recipe for the cutlets hopefully very soon. I do want to continue this tradition as much as it will be possible by me in the future, even if my umma goes back for good. Some traditions, that we need to close a bit close to our hearts so that we have something to tell our kids as well…
You will see me out of action on my blog for the next three days, mainly because it is public holidays over here, which means I will be at home with the family cooking, applying henna, having fun being with my relatives, etc. Even once the holidays are over, I may go a bit slow, thanks to a tightly packed personal schedule till the end of this month. But then, I guess I cannot stay away from my blog baby for too long so I will keep peeping in here and there. If I am not able to visit your blogs, please do bear with me, as I will miss all the action happening at your places as well. Do keep visiting and coming over to leave your wonderful comments… Enjoy!!! 🙂
Ela Ada - Steamed Rice Cakes with Coconut Jaggery Filling
Ingredients
- 30 badam leaves/ banana leaves for steaming the adas, nicely washed and patted dry
- For batter:
- 1 1/2 cup pachari/ dosa rice
- 1 cup matta rice
- 5-6 shallots peeled
- 1 tsp fennel seeds
- Salt to taste
- 1 1/4 cup rice flour
- Water
- For filling:
- 2 large coconuts grated
- 300 gm jaggery grated
- 5-6 shallots sliced
- 1 tsp fennel powder
Instructions
- Wash and soak the rice in water for a minimum of 8 hours.
- Drain and grind with little water, along with shallots, fennel seeds and salt to a thick mixture. Pour into a large mixing bowl and leave to set for an hour.
- Now add a cup of rice flour and mix with your hand to get a pliable dough. If it is too runny, add the remaining rice flour and mix again. The dough should be soft, non-sticky and very easy to handle. Set aside.
- In a saucepan, melt the jaggery. Add in the coconut, shallots and fennel powder and mix well. Cook for a few minutes till the mixture gets well incorporated. Allow to cool.
- To make the adas, take a ball of dough, big enough that is normally used for chappathi.
- Spread it on the leaf till you have covered the leaf. Ensure that the spread is not thick, otherwise the adas wouldn't taste good.
- Spoon in some of the coconut mixture just enough to fit in, do not over stuff. Close the sides and nice press the edges to seal. Repeat with till all the leaves are done.
- Steam the ela adas in your idli steamer or a big vessel for 15-20 minutes. The time to stop would be when you can easily peel off the leaf from the ada, it would come out neatly without leaving any stains on the ada.
- Spread the adas on your countertop and allow to cool completely before storing in an airtight container.
- Serve with a cup of chai for sure!!!
Nice rice cakes……….Perfectly made.
x❤x❤
http://indianveggiesbhojan.blogspot.in/
thank u so much subha…
just finished lunch feel to have this some
thank u so much babitha…
Really love your words about tradition and how much important you are giving to that…thank you for sharing this wonderful recipe
thank u so much resna…
my favourite, mouth watering dear
thank u so much jeya…
Oh my favorite 🙂 I just want to grab that plate..
thank u so much rekha… 🙂
Interesting recipe, looks tasty & tempting. Eid Mubarak to you 🙂
thank u so much ambreen…. 🙂
Hey Eid Mubarak to you and family! We hardly make ada, so this brings back fond memories for me too 🙂
thank u so much jehanne… hope you'd a lovely Eid… 🙂
Yummy & my fav:) we also make these on a turmeric leaf & I love them.
thank u so much sharon… 🙂
Eid mubarak to you and your family dear… Ela Ada looks delicious and yummy Rafee.. Thanks for sharing 🙂
thank u so much nilu… hope you'd a wonderful eid as well… 🙂
Super má..,Very well cooked….
thank u so much ushadee…
Oh my favorite! we make it slightly different though and omit fennel and shallots. Badam leaves!that is interesting this time when I go home I shd try that.We generally make on plantain leaves.
here, getting plantain leaves is tricky, only get during vishu n onam, so then umma replaced them with badam leaves and have been doing for quite some time… thanks a lot dear…
delicious n my fav.. 🙂 Eid mubarak to u n family
thank u so much sangeetha… 🙂
Eid Mubarak to you and your family. Love the addition of shallots in cover and filling. I will try this version.
My new website Zesty South Indian Kitchen
thank u so much swathi…
Eid -Al -Adha wishes to you & your family. Ela Ada is new to me. Looks very traditional.
thank u so much asiya…
Eid mubarak wishes to u and your family sis. Those ela ada are just inviting me..
thank u so much akka…
Beautifully done. Looks delicious.
thank u so much sona…
Eid mubarak ada looks wonderful
Eid Mubarak to you too akhila… thanks a lot…
Favourite of all at home(except me), badam leaves sounds interesting, we always make it only in the plantain leaves and mostly only the sweet version with coconut, jaggery, banana and cardamom. This is slightly different, will try it:)
thank u so much priya… 🙂
Eid Mubarak.Ada looks delicious and wonderful
thank u so much…
Eid Mubarak rafee….ela ada simply delicious.
thank u so much shaami…
Eid mubarak!!..this steamed rice cake look yummy..we make something very similar to this its called Pan Moori but we steam it in Turmeric leaves.
thank u so much gloria…
looks so interesting and yummy…new dish for me…
thank u so much bhawna…
My favorite,makes me hungry
thank u so much suja…
Eid Mubarak to you and family Rafee.(I am sorry I couldn't sneak here or anywhere for sometime now.Quite busy with life stuff.)
The 'ela' here is something I haven't tried so far dear.Hope that taste heavenly.I love ila ada anytime.Nostalgic in a big way !
thank u so much dhyuthi… i can really understand, i'm moving thru a similar phase now… 🙂
Oh Ada! Why do you have to tempt me so lady 😉 I want one now 🙂 We make a bit different though. We don't put shallots or Fennel in ours 🙂
thank u so much priya… 🙂
Eid ul Adha to you and your family.
I am finding the steamed rice cakes so tempting. Delicious way to celebrate the festival.
thank u so much dear…
v used to have this alot wen my aunty was alive…
thank u so much arthy…
Interesting…I didn't know that we could make adas in badam leaves too. Anyways I love ela adas!!!!
thank u so much shibi…
The Ada looks scrumptious ! and Enjoy your festival !
thank u so much reni…
Love this steamed cakes, Rafeeda. I make a similar one which I boil in cardamom infused milk(recipe on the blog).
Eid Mubarak, my friend.
thank u so much lail… eid mubarak to you too…
This is my favourite. Perfectly made.
Thank u so much nandoo…