1 cup wheat flour
1 cup coconut
2 nos elaichi
1 cup jaggery melted and strained
To prepare the filling, melt jaggery in a pan.
Add shredded coconut and nicely drain it.
When it's nicely dry, add crushed elaichi and switch off the gas.
Keep it aside to cool.
In another vessel, add the wheat flour, some water and salt and prepare a soft dough. Lightly toast the banana leaf, take a lemon-sized dough, and spread it on the leaf. You can dip your fingers in water while spreading the dough.
Put a portion of the filling on the dough and gently fold it.
Place this prepared adas inside an idli vessel and steam for 15-20 minutes.