JAGGERY - 3/4 CUP

firstly, in a pan heat 1 tsp ghee, ¾ cup jaggery and 1 cup coconut.

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COMBINES WELL

saute for 5 minutes or until jaggery melts completely.

2

MOIST MIXTURE

the stuffing need to be sticky and aromatic.

3

CARDAMOM POWDER

now add ¼ tsp cardamom powder and mix well

4

RICE FLOUR - CUP

firstly, roast 1 cup rice flour on low flame for 5 minutes.

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COOL COMPLETELY

transfer to the bowl and cool completely.

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WATER - 1. 5CUP

in a saucepan take 1½ cup water, 1 tsp ghee and ½ tsp salt.

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BOIL - 2 MINUTES

get to a boil for 2 minutes

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BOILING WATER

pour the hot water over flour and mix using a spoon.

9

MIX WELL

dust with wheat flour and start to roll gently.

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SOFT  DOUGH

knead to a smooth non-sticky dough by greasing little ghee to hand.

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BANANA LEAF

firstly, warm the banana leaves so that it will easy to fold.

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GHEE - 1 TSP

grease the leaf with ghee. you can alternatively use baking pape

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FLATTEN SLIGHTLY

take a ball sized dough and flatten over a banana leaf

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SPREAD UNIFORMLY

place a tbsp of prepared stuffing and spread uniformly.

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SEAL SIDES

fold half and seal the sides by pressing gently.

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STEAM  - 5 MINUTES

place in a steamer and steam for 15 minutes or until it is cooked completely

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READY TO EAT

inally, elayappam / ela ada is ready for prasadam

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