Rice Ada is one of the traditional Kerala dishes, usually had as a breakfast or as an evening snack. The very sight of this dish reminds me of my childhood. My grandmother used to make this dish for me and pack it in my school tiffin box. I still recall those days when my tiffin mates and I used to relish it together.This is a perfect dish for kids as it does not contain any allergen, including gluten. It tastes even better when the ada’s are steamed in banana leaf.
- Idiyappam rice flour – 1 and 1/2 cup
- Banana (nendaran) chopped-1/2 cup
- Jaggery (scrapped) – 1 cup
- Cardamom Powder -1/2 Tsp
- Coconut Oil – 2 Tbsp
- Salt – 1 tsp
- Coconut (Scrapped) – 1 cup
- Boiling Water (salt added) – 1 and 1/2 cup
To make the ada dough:
- Add rice flour to a thick bottom vessel.
- Add boiling water to it and mix well.
- Pour 1 Tbsp of coconut oil and mix to a smooth paste.
- Cook on low flame to make it little dry and keep aside.
To make the filling for ada’s-coconut and banana (nendaran) filling:
- Place another pan over low flame and add coconut, jaggery, cardamom powder and mix well.
- Now add the banana (nendaran) and mix well till everything is coated with jaggery.
- Keep aside.
To make the coconut banana (nendaran) filled ada’s:
- Smooth the dough again by adding a Tbsp of coconut oil and kneading it.
- Now divide the dough in to ball size .
- Make 5 balls of dough.
- Now apply oil on press pan.
- Using the press pan roll the ball in to 6” round shape.
- Keep the filling on one half of the dough and fold to a semi circle shape .
- Press the edges.
- Now place the filled ada’s in steamer for 10 to 15 minutes,on medium flame with lid closed.
- The ada’s are steamed.
The ada’s taste better when it is steamed in banana leaf.
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