• Saras roasted rice powder- 2 cups
  • Cardamom powder- ¼ teaspoon
  • Cumin powder- ¼ teaspoon
  • Grated Coconut- 1 cup
  • Banana – 1 big
  • Jaggery- ½ cup
  • Jaggery water-1 to1½ cup
  • Ghee- 2 teaspoon
  • Salt to taste
  • Banana leaves (heat treated)- five to six pieces cut in rectangle shape.


Method of Preparation

Take 2 cups of Saras roasted rice powder in a bowl. Pour one teaspoon of ghee and salt to
taste. Make a loose batter by slowly adding enough jaggery water. Make sure that there are no

Now start prepare the filling. In a bowl mix one cup of grated coconut, ¼ teaspoon of
cardamom powder, ¼ teaspoon of cumin powder, ½ cup of jaggery and a pinch of salt.
Take a heat treated banana leaf and sprinkle some ghee. Pour a small amound of rice batter
over the leaf. Spread some fillings over the batter and fold the leaf along its length. Roll its sides to
avoid leakage. Repeat the process with the remaining batter.

Place a steamer on the stove. Pour some water. When it boils place a steel plate in the
steamer and put the Valsan/Ilayadas on the plate. Close the steamer and cook for 15 to 20 minutes.
Your Ilayada/Valsan is ready now.