Vegan Ela Ada

Enjoy this authentic Kerala delicacy made with rice flour, jaggery and coconut filling, and loads of love. You may have come across many kinds of dumplings, but this South Indian dumpling might come as a pleasant surprise for you. Ela Ada has all the ingredients to warm your soul and leave you wanting more. I hope you enjoy making this as much as I did.

What is Ela Ada?

Ela Ada (in Malayalam: Rice dumplings) is a traditional delicacy in Kerala – a region in the south of India. They are rice pockets stuffed with a filling of cooked jaggery and grated coconut. These rice pockets are steamed in banana leaves and served as the perfect dessert during festivities.

The traditional recipe requires the use of jaggery. When I filmed the reel for my Instagram, I used molasses and brown sugar instead. It was my special twist to this heart-warming dessert. Ela Ada is one of the most celebrated desserts prepared in Kerala and this delicacy is often enjoyed during special occasions and festivals. Most of the Indian desserts have an overdose of trans-fats and sugar. Ela Ada is one of the healthiest desserts you will ever find because it is steamed and not fried in oil. The use of fresh coconut, jaggery, and milk makes this dessert an explosion of flavors on the taste buds.

It is enjoyed and relished in most parts of the country but in different variations of the same. For example, these dumplings are steamed in turmeric leaves, in Goa, which imparts a very special flavour itself.

Ela Ada being held in hands

Inspiration for Ela Ada

Ela Ada takes me back to my childhood. We would often visit Kerala during our vacations . My brother and I would spend time playing and eating with my cousins. My uncle would get these delicacies parcelled from a local shop and distribute them to us. We would wait patiently for him to come home, so that we could relish these pockets of joy with a cup of chai or milk.

I miss hogging on such delicacies, especially Dosa with Chutney for breakfast, and Ela Ada for our evening tea-time snacks. Ever since I have moved to France, I often reminisce about those good old days and miss being back in my native place.

So, here’s my attempt to recreate my favourite dessert. Enjoy!

How to Make Ela Ada (Tips and tricks)

Prepping the Banana leaf

Ela or Banana leaf is used to wrap these dumplings which add a distinct flavour and smell to the Ela Ada. It’s great if you have access to fresh Banana leaves. It’s alright if you don’t. You can wrap them in parchment paper and it will turn out more than perfecto. If you do get your hands on some Banana leaves, here’s how you prepare them. Gently run each leave over a low flame on both sides and cut them into medium-sized squares (roughly 15 cm*30 cm). The heat makes the leaf flexible and easier to wrap the dumplings.

Let’s Dough it!

This step is optional: roast the rice flour on low heat for 5 minutes because it gives nuttier flavour or skip to the next step.

For the dough, add boiling water to the bowl of rice flour and mix using a wooden spoon. Let the mixture cool down and then knead it into a soft dough with your hands. The dough should have the right consistency so that you can roll them easily. You will need the practice to get the right consistency. Check out my video here to understand it better.

Filling for Ela Ada

Jaggery: Ideally, the filling is made from jaggery. No jaggery? No problem. I had no jaggery at home so I had to improvise while filming the reel. I have used a combination of brown sugar and molasses to make the filling.

Fresh Coconut: Ideally fresh coconut is used for this recipe. You can easily substitute it with a combination of desiccated coconut and coconut milk.

Molasses being poured into the caramelised brown sugar

Start by carmelising brown sugar in a pan. Add the coconut milk (if subbing), soy milk, molasses, and water to dissolve. Continue to mix till it thickens. Add the fresh or desiccated coconut and crushed cardamom. Now switch off the heat, mix well with a wooden spoon and let it cool. The consistency should be dense and mouldable. If you wish, you can roast the desiccated coconut or grated coconut on medium heat before adding it to the brown sugar and molasses mixture but I prefer it unroasted.

Let’s make the Ela Ada

Take a banana leaf or parchment paper and grease it with oil. Place a lemon size dough on the leaf and pat the dough to flatten it. The flattened dough should be the size of your palm. Place the coconut filling on one side and lightly spread it using your fingers. Fold the leaf over the dumpling to form a semi-circle-sized pocket. Seal the sides by gently pressing. Steam them for about 15 minutes or until cooked completely. Remember to place the Ela Adas one over the other in the steamer so there is even distribution of steam. Do a taste test before you serve. If you prefer, you can also serve them cold.

The Ela Adas are ready to be served with some piping hot chai !

Pro-tip

• Adjust the sweetness as per your taste.

• It will take you a bit of practice to get the right consistency.

If you like this recipe, check out other desserts from my page:

• Easy Vegan Kulfi (Indian Ice cream)

• Healthy Vegan Laddoos

• Vegan Cardamom Snickerdoodle Cookies

Ela Ada Recipe

Ingredients1x2x3x

• 1 cup Rice flour
• 1 1/2 cups Water
• 1/2 cup freshly grated coconut (or desiccated, in which case, add 100 ml coconut milk)
• 1/4 cup organic brown sugar + 1 tbsp molasses or 1/4 cup jaggery (if you have access to it)
• 100 ml plant milk (I used soy milk)
• 1 tsp freshly crushed cardamom or pre-powdered
• 5 squares Banana leaves about 20×20 cm or 8×8 inches
• Oil to grease the banana leaves

Instructions

• Optional: Roast 1 cup rice flour on low heat for 5 minutes for a nuttier flavour (or skip to the next step).
• Begin by boiling water in a pan. In a bowl add the rice flour and the boiling water, gradually.
• Pour the water while mixing the rice flour gently using a wooden spoon.
• Once the mixture cools down, knead with your hands to make a soft dough and set aside.
• To a fresh pan, add brown sugar and heat it until it starts to caramelise.
• Then add the plant milk (soy and coconut if using), molasses and water to dissolve it all. Bring it to a mouldable consistency, takes about 5-10 minutes.
• Add the grated coconut and crushed cardamom. Switch off the heat and mix well.
• For the next step, warm the banana leaves over an open flame so that it becomes flexible.
• Grease the leaf with oil.
• Take a ball sized dough and flatten over a banana leaf.
• Place 1-2 tbsp of the stuffing and spread on one side of the dough.
• Fold from the other side and seal the sides by pressing gently.
• Place the Ela Ada in a steamer and steam for 15 minutes until it is cooked completely.
• Serve warm or cold as per your liking.

Don’t forget to tag @beextravegant if you make this and follow for more amazing recipes. Cheers!

Other Indian Recipes For You:

Here’s an Indo-Chinese-inspired chilli garlic noodles recipe that you can try on a cold chilly afternoon. I am obsessed with this dish and I cannot stress the fact that this here is the comfort food you’ll need today.

Inspiration for Chilli Garlic Noodles: India’s favourite cuisine (Indo-Chinese)

Indian-Chinese food dates back to the 1700s when the Hakka traders from China settled in Calcutta – the then capital of British India. Kolkata, or Calcutta was one of the first cities in India to start an Indo-Chinese restaurant. Chinese immigrants who moved to India for work opportunities started cooking their food. They used locally sourced ingredients and customizing it to the Indian palate. Eventually, this Sino-Indian cultural fusion spread all around the country like wildfire. As the years went by, people began experimenting with different ingredients and christened each dish in an Indianized manner. Dishes like the Gobi (cauliflower) Manchurian or Schezuan fried rice are localized only to India and not to the Chinese culture.

This cuisine has been subtly adapted to the Indian palette to suit the fiery tastes. It includes a variety of ingredients, an explosion of flavors, Chinese sauces, and spices that makes the cuisine super appetizing to eat. Thus, began the birth of a line of dishes that made a beautiful impact on every Indian’s heart. I want to bring this beautiful amalgamation of India and China onto your plates.

Why is Indo-Chinese food so popular?

The exquisite Indianness and unique cooking style infused in this cuisine makes it so spectacularly popular. We also love eating anything that feels familiar. This cuisine was built on very specific regional flavors and ingredients and is the perfect Indian interpretation of Chinese foods. Ingredients like Paneer (Indian cottage cheese), potatoes, cauliflower, spring onions, cabbages, bell peppers, etc are used to create dishes with a Chinese twist. Thus, dishes like Veg Manchurian, Spring rolls, Schezwan noodles, Manchurian soup, Gobi Manchurian, Chilli Paneer, and many more came into existence. Indians and spices have a special unbreakable bond. We love anything that makes our tongue feel like it’s on fire. Trust me!

Indo-Chinese dishes satiate the cravings for spicy foods quite perfectly. Spices, condiments and aromatics like garlic, chilies, MSG, soy sauce, Worcestershire sauce, and vinegar give the dishes that extra zing which will make you go for a second helping.

Here’s my version of Chilli Garlic Noodles that has the right amount of spice and an overdose of yumminess.

How to make some Delicious Chilli Garlic Noodles ( Tips and Tricks)

Prepping the Noodles

I used Wheat noodles here but you can use of buckwheat noodles or rice noodles too depending on your choice. Make sure, though, to prep them according to their respective cooking methods.

The trick behind getting the right texture for wheat noodles: cook the noodles to 70% doneness before draining. It gets cooked further once the noodles are added to the wok along with the other ingredients. If you cook them completely while boiling, you will be left with soggy, overcooked noodles completely ruining the dish.

Red Chilli Paste

The red chilli paste is the secret behind the spice, reddish tint, and vibrancy of this dish. If you love spicy food like me, then make a large batch of this homemade chilli paste. Store it in an air tight container in the fridge. You can use this paste in other dishes as well. Pour it into soups, use it as a spread for sandwiches, use it as a marinade or add some vegan mayo to make a quick dip for your nachos etc.

I made a fresh batch of red chilli paste for this recipe. Soak the dried Kashmiri red chillies (easily available in any indian store) in hot water for 15-20 minutes till the chillies soften up. Grind it into a fine paste with garlic and water to maintain a paste like consistency.

Vegetables

You can use any vegetable that catches your fancy – zucchini, cauliflower, green peas, french beans, mushrooms – ANYTHING! I am sticking to carrots, bell peppers, capsicums, scallions, and cabbage. Before you get chopping, let’s run over the thumb rule – the thinner the better. We also want our vegetables to be in a similar size since we are cooking with thin noodles. The reason we cut them uniformly is to ensure an even cooking rate. Hence, get your chef’s knife out and julienne the heck out of these veggies.

MSG

Monosodium glutamate (MSG) is a flavor enhancer that is has been used in Asian cooking for ages. It imparts a pleasant savoury taste or umami to dishes. You can definitely skip it if you don’t wish to use this ingredient.

Making the Chilli Garlic Noodles

As the name Chilli Garlic Noodles suggest, this dish here has loads and loads of garlic – because we’re obsessed.

Check out other recipes from the blog:

• Easy Chana Masala(Vegan and Gluten-free)
• Easy One Pot Daal Recipe (V, GF)

Delicious Chilli Garlic Noodles

Ingredients1x2x3x

• 1 Pack Wheat noodles or gluten-free option
• Water for boiling the noodles
• 2 tbsp Vegetable oil
• 8-10 Kashmiri dried red chilies
• 3 tbsp Garlic (minced)
• 2 cloves Garlic (chopped)
• 3 tbsp Garlic minced
• 1 tbsp Ginger minced
• 2-3 Green chillies sliced (optional)
• 1 Carrot julienned
• 2 cups Red green, and yellow bell peppers julienned
• ½ cup Shredded cabbage
• 1 tsp Soy sauce
• ½ tsp Sugar
• 1/3 cup Scallions sliced
• 1 tsp Rice Vinegar
• Fresh coriander leaves a handful
• Salt to taste
• ½ tsp MSG optional

Instructions

• Boil noodles according to instructions on the packet.
• Once boiled, drain the water and rinse in cold water.
• Drizzle oil to coat the noodles and to avoid sticking.
• Set the noodles aside
• Prep the Chilli Garlic paste by soaking the Kashmiri red chillies in hot water for 10-15 minutes. Let it cool and set aside.
• Transfer to a blender with 2 garlic cloves and blend it into a fine paste.
• Add some water to occassionally to get a paste like consistency. Keep aside.
• Set a wok on medium heat and add oil. Once the oil is hot enough add minced garlic & ginger and saute for 1-2 minutes
• Then, add the red chilli paste prepared before hand and cook until the oil separates
• Now add the green chillies and chopped veggies while sauteing them continuously
• Once the veggies have softened down a bit, add soy sauce & sugar.
• Sauté on high flame for 1-2 minutes
• Add MSG (if using) for a delicious umami flavour
• Add boiled noodles, scallions, fresh choppped coriander and vinegar
• Stir & toss well on high flame for a minute
• Serve it hot in your favourite bowl

Here’s how you can make soft, supple, and healthy homemade Roti. Enjoy this everyday Indian flatbread with a variety of different side dishes that can be easily scooped up. Follow the steps through and you can have hot Rotis on your plates in no time.

It came as quite a shock to me that people abroad consider Naan as the staple food for Indians. I will lose some marbles if one more person tells me that Naan bread is a staple dish for us Indians. Don’t get me wrong. Naans taste great and go amazingly with certain dishes. But they shouldn’t represent Indian foods. Essentially because naans are made in LARGE hot clay ovens or tandoors only found in restaurants. It seems uncomplicated but owning a tandoor is not as easy as it sounds. The maintenance itself will drill a hole in the pocket. Secondly, Naan requires leavened dough prepared with all-purpose flour and atta flour.

Since Rotis are unleavened bread and don’t require kneading and proofing, it is consumed every day. People have it three times a day with side dishes like Palak Paneer (Vegan) or Chana Masala .

What is Roti?

People from different parts of the globe consume a variation of this everyday staple Indian bread. This polyonymous dish is called many things in India – Rotis or Phulkas or Chapatis.

Rotis are made by mixing wholewheat flour, known as atta, salt, and water into an unleavened dough (also called A tta ). The salt is optional. Many households don’t put the salt in while kneading the dough. Once the dough is ready, it’s flattened out with a rolling pin. These flattened dough pieces are cooked on both sides on a heated pan or Tawa . The dough flattening requires a little bit of talent and lots of practice.

You can prep the dough in advance and store it in the fridge for up to a day or two. You can make other dishes like Paranthas using wheat dough or Atta. Paranthas are like Rotis but they are stuffed with a filling e.g. Tofu Stuffed Paranthas and Gobi (Cauliflower) Paranthas .

What is the difference between Roti and Chapati?

Wheat is the second most-consumed grain in India. It is essentially had in the form of unleavened flatbread called rotis, chapatis, or phulkas. Rotis and Chapatis are not very different. They are both prepared in the same manner except Rotis don’t require oil. But for Chapatis, we apply a layer of oil before cooking them on the pan. In the north of India, we call it Roti. The very same Rotis are called Chapatis in the south of India.

Inspiration to make Roti

Roti is an integral part of Indian cuisine and feels like home for many of us. I grew up eating rotis or chapatis on a regular basis. Making the roti or chapati with wheat flour makes it a rich source of Vitamins like B, E, and minerals like copper, zinc, iodine, manganese, silicon, potassium, calcium, and other minerals salts. Rotis are an amazing source of complex carbohydrates and fiber that provides you with enough energy to last you the whole day. We must include a nutritious balance of fibers, vitamins, and minerals in our food to have a balanced meal. The one thing I miss about home is my mum’s hot Rotis.

Many people misunderstake Naans to be the staple bread of India. But I want people to know that the Indian cuisine has a lot more to offer than just Naan breads and tikka masala (cringe). So here I am with an easy peasy Roti recipe.

How to make Roti? (Tips and Tricks)

Rotis are the simplest bread to make and can be made within minutes. Historically Rotis or Chapatis were made by forming small dough balls and slapping them in between the palms of the hands to get a nice round shape. But now we have the mighty rolling pin to do that job for us. Here are a few tips and tricks to get you through the roti-making process.

How to knead atta dough?

Prepare the dough by adding the atta flour, salt and water. The salt to flour consistency should ideally be 1% by weight. Once you get the hand of it you can eyeball it as per your taste. Keep in mind to slowly add the water and knead until everything comes together. Usually, some recipes call for long tedious kneading claiming this will make the roti softer and build a good gluten network. But in reality, gluten networks form by themselves if you let the dough sit. So just knead enough to bring the dough together and then cover it. Let it sit for 30 min and you will be left with a soft, supple dough. It’s as easy as it gets.

Things to keep in mind while making the dough

1. Keep an eye on the flour to water ratio. If you add too much water then the dough will become gooey and messy.
2. Sprinkle some water if you feel the dough is a little too hard to work with. Mix it well until the flour is well combined.
3. Do not don’t listen to all those people trying to tell you to knead for at least 15 minutes. Listen to the scientist 😉 Bring the dough together and let it rest.
4. Poke the ball of dough with a finger to form a soft dimple. The dough is ready if the dough looks supple and holds the shape for a few seconds. If the dimple looks stretchy and wet, then you need to add more flour and knead again.

Rolling the Roti:

Roti making is a skill that requires patience and lots of practice. The more you make them, the better they will get with each roll. The most important step is to get the the rotis evenly thick. This ensures optimum puffing up of the roti. Don’t worry! It wasn’t easy for me to get the evenness at first, neither the round shape. I got better with lots of practice. It is totally up to you whether you want to add salt or oil while kneading the dough. I don’t add it because my mum never did.

How to cook Roti?

Rotis should be toasted on both sides in a pan or Tawa over fire on high heat for a couple of minutes until done on both sides. If you don’t have fire, use a cast iron skillet at 70% heat and cook your rotis in them. THATS KEY.

How to make roti without fire stoves: Use a cast iron skillet at 70% heat. Cast Iron skillet will keep the temperature consistent and help the roti puff up making it light and yummy.

Why doesn’t my Roti puff up?

Make sure you roll out the roti to an even thickness. Most times rotis don’t puff up because there are uneven sides to it when you roll it out. They should ideally puff up if its even on all sides. If they don’t puff up on the pan, place them over an open flame for a few seconds.

If they still don’t puff up then it has to do with the dough (too sticky or dry). So don’t worry, there is a learning curve to this technique. You can practice it a bunch of times until perfect.

Now, you can go ahead and enjoy these soft, yummy, hot Rotis with Daal or sabzi (veggie side dishes).

Indian flatbread or Rotis

Ingredients1x2x3x

• 2 cups Atta flour or whole meal wheat flour
• 3/4 cup water 75% hydration (best for beginners)
• 3/4 tsp salt about 1% of the flour

Instructions

• Mix the flour and salt.
• Slowly add water and knead until everything comes together.
• Cover and let rest for about 30 mins to let the gluten structures form.
• Poke the dough to check for consistency
• Break out a piece of the dough and roll it out into a round shape.
• Heat a pan on high flame. Cook the flattened circle for a couple of minutes until cooked on both sides.
• If you are working with flame, flip the roti on to the flame. Once its cooked on once sid, flip to cook the other side. It should puff up easily.
• Serve hot and steaming.

Notes

Ela Ada Recipe

Ingredients1x2x3x

• 1 cup Rice flour
• 1 1/2 cups Water
• 1/2 cup freshly grated coconut (or desiccated, in which case, add 100 ml coconut milk)
• 1/4 cup organic brown sugar + 1 tbsp molasses or 1/4 cup jaggery (if you have access to it)
• 100 ml plant milk (I used soy milk)
• 1 tsp freshly crushed cardamom or pre-powdered
• 5 squares Banana leaves about 20x20 cm or 8x8 inches
• Oil to grease the banana leaves

Instructions

• Optional: Roast 1 cup rice flour on low heat for 5 minutes for a nuttier flavour (or skip to the next step).
• Begin by boiling water in a pan. In a bowl add the rice flour and the boiling water, gradually.
• Pour the water while mixing the rice flour gently using a wooden spoon.
• Once the mixture cools down, knead with your hands to make a soft dough and set aside.
• To a fresh pan, add brown sugar and heat it until it starts to caramelise.
• Then add the plant milk (soy and coconut if using), molasses and water to dissolve it all. Bring it to a mouldable consistency, takes about 5-10 minutes.
• Add the grated coconut and crushed cardamom. Switch off the heat and mix well.
• For the next step, warm the banana leaves over an open flame so that it becomes flexible.
• Grease the leaf with oil.
• Take a ball sized dough and flatten over a banana leaf.
• Place 1-2 tbsp of the stuffing and spread on one side of the dough.
• Fold from the other side and seal the sides by pressing gently.
• Place the Ela Ada in a steamer and steam for 15 minutes until it is cooked completely.
• Serve warm or cold as per your liking.