By Deepali Verma
April 8, 2024
A popular evening snack in Kerala is this steamed ada. On Vishu, this is the ideal morning meal to savour. Make your own with simple steps to follow.
For the filling 250 gms jaggery ½ cup water 2 tbsp ghee Half banana 1 tbsp cashew 1 tbsp raisins 1 cup grated coconut ½ tsp cardamom powder ½ tsp cumin powder ½ tsp dried ginger powder For the batter 1 cup roasted rice flour 1 ½ water 1 tbsp coconut oil Salt as required
Blend together the rice flour, water, coconut oil, and salt in a skillet. Heat the mixture until it boils. Be sure to stir constantly until the mixture thickens. If the batter is thick and well combined, then turn off the heat.
In a pan, heat the ghee. Preheat a pan and roast the cashews, raisins, and bananas finely diced. Save them for a later time.
In a saucepan melt jaggery with half a cup of water to make syrup. Mix the grated coconut. Bring to a boil and simmer until the water has evaporated. Then, combine the powders of dried ginger, cumin, and cardamom. Proceed to include the roasted cashews, raisins, and bananas. Toss everything together well.
Once the batter has cooled, give it another good stir with your hands to smooth it out. Scoop out some batter, add 1 teaspoon of butter, and set it on a plantain leaf. Divide into little patties. In the middle, put some filling. Fold the leaf. Steam them for a minimum of 20 minutes to cook.