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how to make mango dessert /mango patholi/(ela(i)ada(i)

Total Time40 mins



  • Mango - 1/2 cup cut into pieces
  • Jaggery - 1/4 cup
  • Coconut scrapping - 3/4 cup
  • cardamom powder 1/2 tsp
  • Ghee - 1 tbsp


  • Rice flour idiyappam flour - 3/4 cup
  • Salt to taste and 1 tbsp of ghee
  • Banana leaves some cut pieces


For stuffing:

  • First add jaggery ina pan sprinkle some water and when it dissolves filter and bring back to boil.
  • Add mango pieces to it.
  • Mash it when cooking it will come to a jam consistency.
  • Now add coconut and mix till it forms a solid mass and keep on stirring at the end add some ghee and cardamom powder and switch off the stove.
  • Stir thoroughly and let it cool.


  • When the stuffing is cooling add rice flour in a bowl with salt add needed water and make a very soft loose dough.
  • Add ghee at the end and knead till smooth and keep ready.


  • Cut the banana leaves as shown with some stem left in it.
  • apply ghee to the surface of banana leaf and add a ball of dough and spread out the mixture.
  • Now keep some stuffing into it and close from the stem side so that it will stick properly.
  • Close and seal along the edges of the dough and make sure it is properly closed.
  • Now make the same procedure with all the leaves till we use up all the stuffing.
  • Heat up a steamer or a idli pan arrange these patholi's and steam for 10 minutes in medium flame.
  • Hot patholi's(elai adai) are ready to be served.


Ela ada's should be steamed in medium flame so that it is cooked properly.
Amount of jaggery can be added according to your taste.
Ghee added to the stuffing makes the dish more flavorful.
Even the ghee added to dough makes the dough soft and will prevent from drying.
You can use any vegetable steamer or a idli cooker to steam patholi's/ela ada.