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ILAYADA For Onam


By niya's world (Visit website)









ILAYADA For Onam


ILAYADA (Patheli in Konkani / Saraswath Cuisine )

ILAYADA is traditionally a popular snack in all communities and regions across Kerala. Its taste at the same time simplicity makes it the best choice for all occasions when one think of a traditional snack. ILAYADA can be made with a variety of fillings - like coconut and jaggery, flattened rice ( aval or poha) etc - each with minimum ingredients.

A simple variety of ILAYADA is featured here. All one need is rice flour, jaggery and a banana leaf. It makes a dish which is very delicious in taste.

Makes : 6
Serves : 3

Ingredients

1 cup ( 200 ml / 8 oz ) raw rice flour - preferably fresh
1 1/2 cup (300 ml 12 oz ) water
1/2 teaspoon ghee
1/4 teaspoon salt
2 teaspoon extra oil
1 banana leaf ( washed and cleaned ) ( Cut banana leaves into 15 cm x 15 cm square pieces). One can make appoximately 8 pieces from a banana leaf of normal size.

For the filling :

1 cup grated coconut
1 1/4 cup jaggery
2 pinches of cardamom powder

Mix all the ingredients well and keep aside.

Method

Boil water in a thick bottomed vessel / saucepan. Add salt and ghee. When water starts boiling add rice flour and mix well. Keep aside for half an hour.

Add 1 teaspoon oil to the rice dough and knead well. Divide into lemon sized portions.

Take a piece of banana leaf. Keep a lemon sized rice dough portion over it. Keep another piece of banana leaf smeared with oil ( with oiled portion facing down) the dough. Press evenly to form a thin circle of rice dough of appoximately 12 cm diameter. Carefully remove the leaf on top. Now one will see a thin circle of rice dough. Keep 2 teaspoon coconut - jaggery mixture in it length wise along its centre. Fold into semi circle and seal the edges tightly - such that the outer covering is the banana leaf which was placed initially.

Repeat this process for the remaining dough / filling.

Arrange these raw ILAYADAS in a flat steel bowl and steam in a pressure cooker ( without weight) for 15 - 20 minutes on a low heat or till done. One can notice a color change in banana leaf.

Serve hot. Once the banana leaf is peeled, one will get a nice aroma of melted jaggery.




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