Save This sweet and satisfying Ela Ada Coconut Banana Fritters recipe brings together traditional South Indian flavors in a delightful fusion treat. The tender rice flour exterior gives way to a luscious filling of coconut and banana sweetened with jaggery and fragrant cardamom—creating the perfect balance of textures and tropical flavors that work beautifully for a special dessert or afternoon snack.
I first discovered this fusion recipe during a cooking workshop in Kerala, and it has become my go to impressive yet simple dessert when hosting friends. The combination of crispy edges with the sweet filling never fails to bring smiles to the table.
Ingredients
- Rice flour: Creates the perfect tender wrapper with just the right amount of chew. Look for finely ground varieties for the smoothest texture
- Fresh coconut: Provides authentic tropical flavor and texture. If unavailable, unsweetened desiccated coconut soaked in warm water works in a pinch
- Ripe bananas: Should have plenty of brown spots for maximum sweetness. The riper the better for this recipe
- Jaggery: Adds complex caramel notes that regular sugar cannot match. Select blocks that are dark brown and fragrant
- Cardamom powder: Brings floral aromatic notes that elevate the filling. Grind your own from fresh pods for the most vibrant flavor
- Cashews: Offer delightful crunch and richness. Toast them lightly before adding for enhanced nuttiness
- Coconut oil: Reinforces the tropical flavor profile and creates beautiful golden edges. Choose virgin coconut oil for the most pronounced coconut aroma
Instructions
- Prepare the dough:
- Combine rice flour and salt in a mixing bowl, then gradually stream in hot water while stirring continuously. The water must be nearly boiling to properly gelatinize the rice flour, creating that signature elastic texture. Knead gently until you achieve a soft, pliable consistency similar to play dough. Cover immediately with a damp cloth to prevent drying.
- Create the filling:
- Heat a saucepan over medium heat and add all filling ingredients. Cook while stirring constantly to prevent scorching, especially as the jaggery melts. You'll notice the mixture thickening slightly after about 3 minutes, and the fragrance of cardamom will bloom in the warmth. Remove from heat when the mixture holds together but remains moist. Allow to cool until just warm to the touch.
- Shape the fritters:
- Divide dough into 8 equal portions and flatten each into thin circles about 4 inches in diameter. Work on banana leaves or parchment paper to prevent sticking. Place approximately 2 tablespoons of filling in the center of each circle, leaving a half inch border all around. Fold the dough over to create half moon shapes and firmly press the edges to seal completely.
- Cook to golden perfection:
- Heat coconut oil in a nonstick skillet until shimmering but not smoking. Place the fritters seam side down first to ensure they seal properly. Allow them to cook undisturbed for 2 to 3 minutes until the bottom develops a golden brown color with crispy edges. Flip gently and cook the second side until similarly golden. The contrast between the crisp exterior and soft interior is the hallmark of perfectly cooked fritters.
Save The cardamom in this recipe is truly transformative. My grandmother always said cardamom is to Indian sweets what vanilla is to Western desserts. I remember watching her carefully crush the pods between her fingers before adding the seeds to her special desserts. That fragrant memory inspired me to feature cardamom prominently in this fusion creation.
Traditional vs. Modern Preparation
While traditional ela ada is typically steamed in banana leaves, this fusion version incorporates pan frying for a delightful textural contrast. The steaming method produces a softer, more delicate wrapper, while the pan frying creates those irresistible crispy edges that many modern palates prefer. If you want to experience the traditional preparation, simply wrap your filled dough in banana leaves and steam for 8 to 10 minutes until the dough is cooked through. Both methods honor the essence of the dish while offering different textural experiences.
Make Ahead and Storage Tips
These fritters maintain their quality remarkably well when stored properly. After cooling completely, place them in an airtight container with parchment paper between layers to prevent sticking. They will keep at room temperature for one day or refrigerated for up to three days. To reheat, warm them in a dry skillet over medium low heat for 2 minutes per side until heated through. The texture remains surprisingly good, though the edges will soften slightly from their original crispness.
Seasonal Adaptations
Summer version Use ripe mangoes instead of bananas for a brighter tropical flavor
Save These crispy, golden fritters are a delightful treat packed with tropical flavors—perfect for any occasion.
Recipe FAQ Section
- → Can I use brown sugar instead of jaggery?
Yes, brown sugar can be substituted for jaggery if desired, offering a similar level of sweetness and moisture.
- → Is it necessary to use banana leaves for shaping?
No, you can use parchment paper as an alternative. Banana leaves impart a traditional aroma but are not required.
- → Can these be made gluten-free?
Yes, use certified gluten-free rice flour to ensure these parcels remain free from gluten contamination.
- → What’s the best way to serve them?
Serve these warm, either as a sweet snack or light dessert. Enjoy with tea, or add a drizzle of honey or maple syrup on top.
- → How can I make these parcels less sweet?
Reduce the amount of jaggery or sugar in the filling and add more coconut or banana to balance flavors.
- → Are cashews and raisins essential for the filling?
No, these are optional. Skip them for a simpler version, or swap with other nuts and dried fruit if preferred.