Ila Ada

There’s something almost sacred about opening an Ila Ada. That moment when the banana leaf peels back to reveal a thin, soft rice layer wrapped around a warm, sweet coconut filling – it’s like unwrapping a memory. Steamed, fragrant, and impossibly nostalgic.

While it was once a quiet homemade snack – passed down through generations and made in the early hours of the morning – today, Ila Ada has found its place in tea shops and small hotels too, neatly stacked on glass shelves or served warm with a glass of chai. And somehow, even with that shift, it hasn’t lost its simplicity.

The filling is almost always a mix of grated coconut and jaggery, often perfumed with a bit of cardamom. But in many local versions, especially across parts of Malabar, a handful of aval (flattened rice) is added to the mix – giving the filling a soft, chewy body that holds the sweetness beautifully. It’s a simple twist, but it makes the ada heartier and somehow even more comforting.

The outer layer – a thin sheet of rice dough – steams gently inside fresh banana leaves, absorbing their earthy aroma. That scent alone is unmistakable. Sweet, green, and a little smoky from the steam. There’s something grounding about it, something that instantly takes you back to childhood kitchens and monsoon evenings.

Ila Ada may not be dressed up or overly spiced, but it doesn’t need to be. It’s a dish that speaks softly and lingers long. Whether eaten in silence with morning tea, or grabbed warm from a tea shop shelf, it brings with it the kind of comfort that only Kerala’s traditional snacks can offer.

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Quick

Ila Ada

Author: Ushadevi Cooking Method: Grilling Cuisine: Kerala Courses: Breakast, Dinner, Snacks, Sweets & Desserts

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Rice powder (appam powder)
• 1 cup grated Coconut
• ³⁄₄ cup Jaggery
• ¹⁄₄ teaspoon Cardamom powder
• 1 teaspoon Ghee, Hot Water and Salt as required
• Salt as required

Instructions

1. Melt jaggery with a small amount of water.
2. Strain the jaggery syrup to remove any impurities.
3. Mix the strained jaggery with grated coconut and cardamom powder.
4. Add a pinch of salt to the mixture and keep it aside.
5. In a bowl, mix rice flour with hot water and a little salt to make a thick, soft batter.
6. Cut banana leaves into square pieces.
7. Lightly heat each leaf over a flame for 2 seconds to make it flexible. Do not burn it.
8. Take a handful of batter and flatten it gently on the banana leaf, similar to a dosa.
9. Place a spoonful of the sweet filling on one side of the batter.
10. Fold the banana leaf in half to cover the filling. Tuck the edges if needed.
11. Steam the prepared ada for about 10 minutes.
12. Remove from the steamer and serve warm. Your ela ada is ready.