Step-by-Step Instructions

1. 1.Prepare the Poha and Sesame Seeds

   Dry roast 1 cup of poha (flattened rice) in a pan over low heat until it becomes crisp. Transfer the roasted poha to a bowl. In the same pan, dry roast 1 cup of sesame seeds over low heat until they turn golden and fragrant. Transfer the sesame seeds to the bowl with the poha.

2. 2.Melt and Strain Jaggery

   In a separate pot, add 300g jaggery and 1/2 cup water. Cover the pot and melt the jaggery over low heat. Once the jaggery is fully melted, strain the syrup into a clean pan to remove any impurities.

3. 3.Cook the Filling Mixture

   Add 3 cups of grated coconut to the strained jaggery syrup. Mix well. Cook this mixture on medium heat, stirring continuously, until it thickens and the liquid evaporates, forming a cohesive mass. This process ensures the filling is not watery.

4. 4.Combine Filling Ingredients

   Add the previously roasted poha and sesame seeds to the thickened coconut-jaggery mixture. Mix thoroughly. Then, add a pinch of salt and 1/2 teaspoon of cardamom powder to the mixture. Mix well to combine all ingredients. Finally, add sliced almonds (or other desired dry fruits) to the filling and mix. Continue cooking for a short while until the mixture is dry and well combined. Set the filling aside to cool completely.

5. 5.Prepare Turmeric Leaves

   Select fresh, large turmeric leaves. Wash them thoroughly under running water to remove any dirt or debris. Ensure they are clean and ready for use.

6. 6.Prepare the Rice Dough

   In a mixing bowl, combine 2 cups of rice flour with a pinch of salt and a little oil. Mix these dry ingredients together. Gradually add water and knead the mixture into a soft, pliable dough. The consistency should be similar to that used for making pathiri (rice flour flatbread).

7. 7.Spread Dough and Add Filling

   Take a small portion of the prepared rice dough and roll it into an elongated shape. Lightly grease your hands with oil. Place the elongated dough on one half of a turmeric leaf and gently press and spread it thinly and evenly across the leaf. Then, place a generous amount of the prepared sweet filling on the center of the spread dough.

8. 8.Fold the Ada

   Carefully fold the turmeric leaf over the filling, ensuring the dough covers the filling. Press the edges gently to seal the dough and filling securely inside the leaf. Repeat this process for all the remaining turmeric leaves and dough.

9. 9.Steam the Ada

   Arrange the filled and folded turmeric leaves in a steamer basket. Place them in a single layer or stacked, ensuring there is enough space for steam to circulate evenly. Cover the steamer basket with a lid and steam for approximately 30 minutes over medium heat until the leaves change color from bright green to a duller, yellowish-green, and the dough is cooked through.

10. 10.Serve Manjal Ela Ada

    Once steamed, carefully remove the ada from the steamer. Unpeel the turmeric leaf to reveal the soft, aromatic Manjal Ela Ada. The sweet and fragrant ada is now ready to be served and enjoyed.