Ela Ada

Ela Ada (valsan), a typical Kerala sweet recipe, traditionally made of rice floor. Grated coconut mixed with jiggery (brown sugar) is filled inside the rise dough, which is layered on a banana leaf. It is then steam cooked in an idly maker or steamer. In this preparation here I used wheat flour instead of rice flour, but the rest of the steps remain same.

For 7 Adas


  1. Wheat flour  (Or rice flour) : 2 cups
  2. Water (May vary for rice flour) : 1 ¼ cup
  3. Salt a pinch

For filling:

  1. Grated coconut  : 2 cup
  2. Aval (rice flakes ) :  ¼  cup
  3. Jaggery :  1 cup
  4. Cardamom powder : ¼ T-sp
  1. Banana leaves


  • In a bowl add the wheat flour, salt and add little water at a time and make a soft dough (little looser than chapati dough).
  • In another bowl, add the aval and sprinkle some water and mix it.
  • Then add the jaggery , coconut and cardamom powder and mix it.
  • Wash the banana leaves and wipe it with a kitchen towel.
  • Divide the dough according to the size of the banana leaves.
    ( I got frozen banana leaves, so most of the leaves are broken, I had to cut it into 7 different sized balls).
  • In the center of the leaf place the dough and flatten it with fingers, dip the hands in between for making flattening easy avoiding the dough sticking the fingers.
  • Then layer the filling (see the pic) and fold the leaf.


  • In a steamer add enough water and allow it to boil.
  • Once it’s boiled well, place the adas and wait for cooking it . Typically takes 15-20 minutes.
  • Can see the color of the leaves changed .
  • Switch off the stove and wait for the steam to settle, before taking the adas out.



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