Ingredients:

• 1 cup ( 200 g / 8 oz ) – raw Rice flour, preferably fresh
• 1.5 to 1.75 cups – water
• 1/2 tsp – Ghee
• 1/4 tsp – salt
• 2 tsp – extra oil
• 6 – Turmeric leaves
• For the filling :
• 1 cup (100 g) – grated Coconut
• 1.25 cups – jaggery, melted and sieved
• 2 pinches -cardamom powder

Method:

1. Boil water(1.5 to 1.75 cups, not more), in a thick bottomed vessel / saucepan. Add salt and ghee.
2. When water starts boiling, add rice flour and mix well. Rice flour should be well mixed with water. Stir continuously. Keep aside for 15 minutes.
3. Add 1 tsp oil to the rice dough and knead well. Divide into 5 lemon sized portions.
4. Wash turmeric leaves. Wipe well with a kitchen towel.
5. Take a turmeric leaf. Keep a lemon sized rice dough portion over it.
6. Keep another turmeric leaf, smeared with oil (with oiled portion facing down) on the dough. Press evenly.
7. Carefully remove the leaf on top. Now you will see a thin layer of rice dough.
8. Keep 2 tsps of coconut jaggery mixture in it, length wise along its centre.
9. Fold into semi-circle and seal the edges tightly .
10. Repeat this process for the remaining dough / filling.
11. Arrange these raw ela adas / pathali in a flat steel bowl and steam in a pressure cooker ( without weight), for 15 – 20 minutes, on a low to medium heat or till done.
12. You will notice a colour change in turmeric leaf. Serve hot.
13. Once the turmeric leaf is peeled, you will get a nice aroma of melted jaggery and turmeric.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya