Poovada (പൂവട) Ela Ada

In Kerala, Poovada is prepared in vazhayila ( plantain Leaf) as Naivedyam for Onathappan on thiruvonam day. This is the first snack we get to taste on that day as prasadam. Along with the coconut  jaggery filling,  a thoughtful sprinkling of the  white "Thumba poovu" make the ada further more special and auspicious. I follow this.

Poovada can be prepared either by steaming it or by roasting it in an earthen vessel. It is interesting to note the flavor of filling mixture also changes with region. In some places, Riped bananas and rice flakes are also added while making this ada. Offer this poovada with utmost devotion to Thrikkakara appan and pray for the well being of all in this earth. Happy Onam.

Ingredients:

Roasted Rice Flour   1 cup

Ghee 1Tsp

Boiled water 1/1/2 or it varies depending on the rice flour you take.

Salt as required

For the filling:

Grated Coconut 1 cup

Jaggery Syrup or sharkkara pani  3/4 cup

Cardamom powder  1/4 Tsp

Plantain Leaf for making the ada

Preparation :

Melt Jaggery in a heavy bottomed vessel adding very little water. strain it to remove the impurities and again heat it to get the thick syrup. This can be stored in refrigerator and use it whenever in need.

In a hot pan pour 3/4 cup jaggery syrup. once its boiled add grated coconut. stir continuously. Switch off the stove when it get the right consistency. Not thick nor thin. Keep the mixture aside.

To a mixing bowl, Add rice flour, Ghee and salt. Pour boiled water and mix well with a spatula, cover it and let it rest for five minutes,  Now need the dough well to get a smooth texture,

Take the clean plantain leaf and place a lemon sized dough on the Centre  of the leaf. Flatten it using your fingertips to form a thin even layer. Dipping your finger tips in a bowl of water will ease the process (My mother used to do this). Take one tablespoon of filling and spread it on to one half of the flattened dough, Now fold the leaf in the middle and seal the edges by gently pressing it. Steam those adas in a steamer for 15- 20 minuets. Delicate melt in the mouth poovada is ready. Aroma and taste is unique since we prepared it in the leaf. 

Useful Tips: 

• While making the dough, always knead nicely to get a soft smooth texture also add 1 Tsp ghee.
• Dip your finger tips in water while spreading the dough on the leaf this will avoid sticking.
• You can use variety of fillings as per your choice. Always you can replace sugar with jaggery too.
• While pressing and evenly spreading the dough make it as thin and flattened  as possible to get an ela ada which is delicate and melts in the mouth 

video courtesy :Bubbly