Photo by Supraja S
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
- 2 cups brown/red/black rice
- ⅛ tsp unrefined salt
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
- 1 cup freshly grated coconut
- ½ cup date paste
- ½ cup finely chopped ripe jackfruit pieces (optional)
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.
- 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)
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.