Chowwary Ela Ada

Ingredients

• Rice flour – 1 cup
• Hot water – about 1 cup, as needed
• Salt – a pinch
• Coconut oil – 1 tsp
• Grated coconut – 1 cup
• Jaggery – ¾ cup, grated
• Sago / chowwary – ¼ cup
• Cardamom powder – ½ tsp
• Banana leaves – 6 to 8 pieces

Method

1. Rinse and soak the sago for about 1 hour, then cook in a little water until fully tender. Drain excess water and cool.
2. Melt jaggery with 2 to 3 tablespoons water, strain if necessary, then return it to a pan.
3. Add coconut and cooked sago to the jaggery and cook over low heat until the filling is moist but no longer watery. Add cardamom and cool completely.
4. Mix rice flour with salt. Pour in hot water gradually and mix with a spoon, then knead when cool enough to handle. Add coconut oil and make a soft, crack-free dough.
5. Wash and wipe banana leaves, then briefly pass them over low flame or hot water so they become flexible without tearing.
6. Place a small dough ball on each leaf and press with wet fingers into a thin oval. Spread filling over one half, leaving a clean border.
7. Fold the leaf over and press the edges gently. Steam for about 10 to 12 minutes, until the rice dough looks set and pulls cleanly from the leaf.
8. Rest 2 to 3 minutes before opening. Classic Kerala ela ada usually uses coconut-jaggery filling without sago; chowwary is an added variation here.