ELA ADAI

INGREDIENTS 1. Plantain Leaves - 6 to 8 2. Rice flour for batter preparation (Can also use readymade rice flour) 2 cups raw rice Pinch of salt Water to grind 3. For filling POORNAM 1 cup jackfruit pieces (pressure cooked)…This is optional 1 cup jaggery 1/2 cup grated coconut. Preparation Soak the rice for about 4 hours and ground to a very fine paste. Don’t add too much water. Consistency should be like a thick dosa batter.(You may also use Rice flour from stores to avoid the grinding process)Add a pinch of salt and set aside. Now proceed to make the jaggery syrup by dissolving the jaggery in ½ cup water.Strain the impurities before proceeding with syrup.Once it begins to boil, add the grated coconut.( and cooked jackfruit which is optional)Stir till it leaves the sides. Set aside and allow it to cool.This is known as POORNAM for Adai filling Assembling the adai Wilt the banana leaf on slow flame so that it becomes soft.( Ela Vatti Yedukkanam)Grease the banana leaf with a drop of coconut oil.Swirl a small ladle full of batter on the leaf.Then, add a tablespoon of POORNAM,Fold and wrap the leaf and steam cook (like Idly cooking) Steam for about 20 minutes on low heat. Remove and serve hot.