There’s something deeply comforting about traditional recipes wrapped in nostalgia and the aroma of banana leaves. One such gem from Kerala cuisine is Ela Ada – a steamed rice flour dumpling filled with sweet goodness and encased in fragrant banana leaves. Today, I’m sharing my special version of Ela Ada made with nutty sesame seeds, molten jaggery, and a hint of cardamom for that divine touch.

Made with simple ingredients and no refined sugar, this is a guilt-free, wholesome snack that’s perfect for breakfast, tea time, or even a post-meal treat.

🌾 Ingredients – Simple, Clean, and Nourishing

For the dough:

1 cup rice flour (finely ground, roasted if needed)
1 tbsp ragi flour (finger millet – for added nutrition & a beautiful earthy taste)
A pinch of salt
1 tsp ghee
Hot water (enough to make a soft dough)

For the filling:

3 tbsp white sesame seeds
½ cup grated jaggery (adjust to taste)
3–4 green cardamom pods – seeds crushed or powdered
1 tsp ghee

Extras:

Fresh banana leaves (cut into medium-sized rectangles)
A steamer or idli pot

🥣 Method – Love in Every Layer

1. Prep the Banana Leaves

Wash and lightly warm the banana leaves over a flame to make them pliable. This prevents tearing and helps wrap the Ada snugly.

2. Make the Dough

Mix the rice flour, ragi flour, and salt in a bowl.
Pour in hot water little by little, stirring with a spoon until it comes together.
Add a spoon of ghee and knead into a soft, pliable dough once it’s cool enough to handle. Cover with a damp cloth to prevent drying.

3. Prepare the Filling

Dry roast sesame seeds in a pan until they start popping.
Add ghee and jaggery to the pan and let it melt.
Stir in crushed cardamom seeds and mix until combined. Remove from heat and let it cool slightly.

4. Assemble the Ela Ada

Take a banana leaf and lightly grease it with ghee.
Spread a small portion of the dough onto one half of the leaf – flatten with fingers into a thin round disc (wet hands help!).
Spoon in the filling onto one side.
Fold the leaf over to form a semi-circle and seal the edges by gently pressing.

5. Steam to Perfection

Place the prepared Adas in a steamer and cook for about 10–12 minutes.
You’ll know they’re done when the banana leaf turns a pale olive color and the aroma fills your kitchen!

🍃 Why This Ela Ada is Special

Sesame seeds add a nutty crunch and richness.
Ragi flour brings in extra nutrition and depth of flavor.
Banana leaf steaming infuses the dumplings with a smoky, earthy aroma that’s simply unmatched.
Refined sugar free – sweetened naturally with jaggery.

📝 Tips & Variations

You can replace sesame with grated coconut or crushed peanuts for a different texture.
Don’t skip warming the banana leaves – it makes all the difference.
Want a vegan version? Skip the ghee or replace with coconut oil.

📸 Serving Suggestions

Enjoy your warm Ela Ada with a cup of chai or filter coffee. Unwrap the leaf slowly, breathe in the aroma, and savor every bite – it’s a sensory experience in itself.