Ela Ada





Ingredients:

For the dough

Roasted rice flour - 2 cup
Coconut oil - 1 tbsp
Water - as reqd



For filling

Jaggiri - 200g
Grated coconut - 1.5cup
Cardmom Powder - 1/2 tsp
Rice flakes(aval) - 1/2 cup(optional)
Banana - 2(optional)
Banana leaves - for wrapping





Method:

Add the boiling water and salt to the rice flour and knead to make a smooth dough .(Same procedure to make idiyappam dough).Keep it aside.
Grate the jaggiri and mix with the coconut.Put a pan on the stove.Add this mixture& stir well.Then add rice flakes small pieces of banana and cardmom powder.Mix well and switch off the stove.Mix well.The main part of the filling is sarkara and coconut.You can make the ada using only this mixture.



On a small piece of banana leaf ,place one rice dough ball,press and spread out on the leaf.Dipping your fingers in water will makes it easy to spread.Spread the filling on top of the rice dough.Fold the leaf in half and press .Make sure the filling does not come out.Steam it for 15 minutes.



Take the steamed ada out of the banana leaf and serve hot :)


Comments

Post a Comment

Popular posts from this blog

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Image
Kumbilappam made with Vazhanayila  Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish. Here goes my mom-in-law's recipe for kumbilappam. Ingredients:  Ripe Jackfruit Bulbs(chopped finely)  - 2cups Jaggery(scraped) - 1 cup(adjust according to your taste) Freshly grated coconut - 1cup Rice flour (roasted) - 2cups. Cardmom (powdered) - 1/2tsp(optional ) Vazhana Ela or Banana leaves - as required. Method: 1 Melt jaggery in 1/2 cup of water.Remove the impurities. 2 Make a smooth paste of jackfruit pieces without adding any water. 3.In a big bowl add jackfruit paste,jaggery syrup and coconut.M
Read more

Murukku

Image
Ingredients: Roasted Riceflour - 2cups Urad dal - 3tbsp Melted Butter - 4tsp Asafoetida  -1/4tsp Sesame seeds  - 1tbsp Cumin seeds -1tsp Fennel seeds - 1tsp Chilli powder - 1tsp(optional) Water as reqd Salt to taste Oil for frying Method: Dry roast urad dal and grind into a fine powder.Mix it with rice flour.Add melted butter and mix well.Add sesame seeds,fennel seeds  cumin seeds,asafoetida,salt and chilli powder.Add required amount of water and make a smooth dough.Dough should not be too stiff or too loose. Stuff the dough into 'murukku press' and press into a butter paper simultaneously coiling them into spirals.Heat enough oil in a pan.Gently take the murukku from the paper and drop in slowly into the hot oil.(be very careful while dropping them).Deep fry it and allow them to cool.Repeat the process till the rest of the dough is done.Cool completely and store it in an airtight container.Serve with tea.
Read more

Vegetable Oothappam

Image
  Ingredients: For Dosa Raw rice - 2cups Urad dal - 3/4 cup Cooked Rice - 3tbsp Fenugreek  - 1tsp Method: Soak the rice , urad dal  and fenugreek overnight(5-6 hrs).Grind them with cooked rice and little water.Dosa batter should be fairly thick.Cover it and keep it aside until the batter ferments. For vegetable oothappam Required vegetables (Grated carrot ,chopped tomato,onion and coriander leaves) Method: Heat dosa tava and drop a big spoon of water.Spread it around,make sure it is little thicker than dosa.Sprinkle generously with the chopped veggies and let it cook.This has to done as soon as the dosa batter is spread and when it is still liquid and not cooked.That helps the veggies to stick to the batter.Flip to cook the other side.Serve with chutney or sambar.
Read more