Foods served in banana leaves are often regarded as most nutritious. When considering the benefits of using banana leaves instead of plates, we can surely say that they are naturally available and the most eco-friendly choice. Studies indicate that banana leaves have certain antimicrobial properties, which aid in preserving food items without contamination, in contrast to synthetic packaging materials. Moreover, food items wrapped in banana leaves are more flavorful since the leaves can elevate the overall taste.  Exploring the culinary traditions using banana leaves reveals their importance, which spans various cultures, especially in tropical regions such as South India and Southern Asia. The most common cooking method involves wrapping the food item in banana leaves and either steaming or grilling it, which enhances the taste of the food item with a distinct aroma and flavour. Here is a delectable recipe prepared using banana leaves.  Elayada or Elayappam Elayada, also known as Elayappam, is a traditional South Indian sweet recipe. In many South Indian temples, this food item is offered to the god and served as ”prasad”. Additionally, this dish is prepared as a customary practice during traditional festivals in South India. Let us explore the basic recipe of Elayada. Ingredients Rice flour – 1 cup Jaggery powder – ½ cup Grated coconut – 1 cup Cardamom powder- 1 tsp Dry ginger powder – ½ tsp Salt – a pinch Banana leaves  Water Wash the banana leaves, remove the middle stem, and cut them into square pieces. Mix the rice flour with water and make a batter without any lumps. Heat the pieces of banana leaves over the flame to make them soft and pliable.  Heat a bowl with a thick bottom and add very little water (about ¼ cup). Mix the powdered jaggery and allow it to melt. Let it boil until you get thick jaggery syrup. Mix grated coconut, cardamom, and dry ginger powder. Combine all the ingredients thoroughly until a thick mixture with no water content forms.  Place two tablespoons of the prepared rice batter onto the leaf. Spread it evenly to create a thin layer. Place the coconut jaggery filling in the centre of the rice batter. Wrap the banana leaf carefully to prevent any spillage of the ingredients. Bring the water to a boil in the steamer, then steam the wrapped elayada for 30 minutes. Carefully remove the cooked elayada from the steamer and unwrap it. Experience the delightful fragrance of cooked rice, jaggery, cardamom, and the aroma of steamed banana leaf that enhances the dish’s flavour. Use poha (flattened rice) and jaggery mix, banana, jackfruit, and jaggery mix as alternative fillings instead of coconut jaggery mix.