Kerala Kitchen Special

Amma's Sarkara Ada

Ingredients: For the Ada Rice flour 1 cup Salt 1/2 tsp Water 1 cup A drop of coconut oil (optional) Method:   For the filling... 1. Melt jaggery in 1/4 th cup of water, cool and strain. Heat again till thick and sticky. 2. Add coconut, salt, and powdered cardamom and cuminseeds.(tasty tip:heat the cardamom and cuminseeds together either in a pan or inthe microwave before powdering..this brings out extra flavour and smell) 3. Mix well. For the Ada... 1. Boil water and salt . Add rice powder to the boiling water, all the while stirring briskly with a spoon, till the water dries completely and you get a lumpy scrambled mass of cooked rice flour. Leave to cool 2. When the dough has cooled a bit, scrape onto a thali or a flat surface, and knead well with wet hands(this helps in easy kneading) Warning...don't use too much water on your hands...then the dough will become too sticky!! When fully kneaded, add a pinch of coconut oil on your palms and knead one last time for extra softness. 3. Make medium size balls out of the dough. Take one ball at a time and place it in either a pathiri press or your palm. Press it till it is thin and round . Keep this on a small piece of banana leaf or oil paper. 4. Place 1-2 tsp of the filling in the middle of each ada, then fold in half. Press lightly at the semicircular ends to seal the filling in . Fold banana leaf too on top. Do like this with the rest of the balls.   5. Steam for 15 minutes, and serve hot or cold..personally, I like it hot!!

Read More