The weekend that is coming up is going to be a busy one, what with Varalakshmi Vratam, Onam and Raksha Bandhan all being celebrated within a day or two of each other.
While I had ambitious plans of posting separate recipes for each festival, I finally settled on making just two desserts; Ada Pradhaman and Palada Pradhaman. The basic ingredient for these two recipes is Ada or Palada, which are essentially steamed flakes made with rice flour paste. You get readymade ada in abundance, but I decided to make ada at home.
Today, I am posting just the procedure for Homemade Ada. I will post the recipe for Palada Pradhaman tomorrow.
You will find more recipes for Onam on this post about Onasadya.
How to Make Homemade Ada for Ada Pradhaman and Palada Pradhaman
Makes: 1 Cup Ada
Soaking Time: 2 Hours
Cooking Time: 1 Hour
- Rice – 2/3 Cup
- Salt – 1/8 tsp
- Coconut Oil – A Few Drops
- Banana Leaves – 2
Method to Make the Rice Batter
- Soak the rice in 1.5 cups of water for 2 hours.
- Drain the water.
- Grind the rice with very little water to form a thick paste.
- Add just enough water while grinding such that the paste drops off the spoon.
- Add salt and mix well.
Method to Make Homemade Ada or Palada Pradhaman
- Cut each banana leaf into 4 equal portions. Discard the spine.
- Using just 1-2 drops of coconut oil, grease the surface of the banana leaf.
- Spoon some batter onto the oiled surface and spread into a thin layer.
- Carefully roll the banana leaf and tie it up with a string.
- Repeat with the remaining banana leaf pieces.
- Place the banana leaf rolls in a steamer and steam for 10 minutes.
- Turn off the heat and let the steamer cool for 10 minutes.
- Open the steamer and takeout the banana leaves.
- Open the banana leaves and let them cool to room temperature.
- Cut the Ada into small pieces.
- You can also make ada with rice flour. If you do, just dry roast the flour for a few minutes, let the flour cool and then mix with water and salt to form a very thick slurry. I made one batch this way and it turns out perfectly fine.
- Your batter should not run-off the banana leaf. If it does, add some roasted rice flour to it to thicken the flour.
- You can also use butter paper in place of banana leaf.