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Elai Adai

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

For the Filling

  • 1 cup freshly grated coconut
  • ½ cup date paste
  • ½ cup finely chopped ripe jackfruit pieces (optional)


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.


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