Aug 26, 2012

Onam Ada / Poovada

Onam Ada / Poovada

Ela Ada 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. Ela ada can be made with a variety of fillings - like coconut and jaggery, flattened rice ( aval or poha) etc - each with minimum ingredients. It is known as Patheli in Konkani cuisine.

A simple variety of Ela Ada / patheli is featured here. All one need is rice flour, jaggery (also without coconut) and a banana leaf. It makes a dish which is very delicious in taste. Basic recipe from Vanitha Magazine. Vanitha is recommending 1/4 cup grated coconut and sugar instead of jaggery.

Makes : 5

Serves : 3 - 5


1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) raw rice flour - preferably fresh

3 well ripe bananas (335 g), mash well and keep aside

5 – 6 tablespoon melted and sieved jaggery (or sugar)

1/4 cup (4 tablespoon ) grated coconut (optional)

¼ teaspoon cardamom powder

1 teaspoon oil

1 banana leaf ( washed and cleaned ) ( Cut banana leaves into 15 cm x 15 cm square pieces). One can make approximately 8 pieces from a banana leaf of normal size.


In a wide bowl, mix mashed well ripe bananas, rice flour, oil and melted and sieve jaggery or finely grated organic jaggery. Mix all the ingredients finely with thick tablespoon and make soft mixture. It should not be like atta dough. It is very soft in consistency. Sprinkle cardamom powder and keep aside.

Clean banana leaf. Smoke this leaf on flame for a few seconds so that it becomes flexible and easy to fold.

Cut banana leaf into 7 - inch square pieces. We required 5 pieces for 5 onam adas.

Take a piece of banana leaf. Keep a lemon sized rice - jaggery portion over it. Gently spread the rice - jaggery mixture (with the help of thick tablespoon or a flat spatula) to form a thin circle of approximately 10 - 12 cm diameter. Now one will see a thin circle of rice – jaggery mixture. Fold into semi circle and seal the edges tightly (see the above photo).

Repeat this process for the remaining dough / filling.

Arrange these raw Onam ads / Patheli 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 / well cooked. 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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