Ada Pradhaman

Ada Pradhaman

Ingredients

Short grain rice(Unakkalari)250 gm
Jaggery- /50 gm
Ghee-200 gm
Coconut oil- 50 gm
Cardamom(Elakka)-10 gm
Coconut-3 nos
Plantain leaves(Vazha ela)-8 pieces
Cashewnuts 50 gm
Raisins(Onakkamunthiri)- 25 gm

Procedure

1) Soak unakkalari in water for 30 mins.
Later, strain it.

2)When it becomes dry, grind it toa very
fine powder.

Make sure you don’t have any lumps in
the powder.

3)Place the plantain leaves directly on
the gas flame till the colour changes.

  • This is done to make the leaves more
    flexible and more aromatic.

4) Add coconut oil, 100 gm of
jaggery(diluted in water) to the finely
powdered rice and mix well.

5) Add sufficient water and knead the
whole thing very well.

-You can check the consistency by
dropping a portion of the dough from
your hand. It should not be too thick or
too thin. The consistency should be that
of dosa batter

6)Pour the batter through your hands very
thinly on the plantain leaves. Roll them
and tie them up on both sides with the
plantain threads/strings.

7)Boil water in a big vessel.

8)Place the tied plantain leaves filled
with ada batter, in the boiling water for 30
mins.

9)Remove from the hot water and strain it.

10)Pour cold water over it and make it

Cool.

11) Take out the adas from the leaves and
place them in a strainer.

12) Dissolve jaggery in a pan (preferably
Urali).

13)Cut the ada into fine pieces.

14)When the jaggery solution thickens
add the ada pieces.

14)When the jaggery solution thickens,
add the ada pieces.

15)Stir well and add ghee in between.

16) Grate the coconuts and extract 2
cups of thick coconut milk, 4 cups of
thin coconut milk and 8 cups off very thin

COconut milk.

17)When the payasam gets reduced, add
8 cups of very thin coconut milk and mix
well. Allow it to thicken.

18)When the ada gets cooked and the
payasam gets reduced, add the 4 cups of
thin coconut milk and mix well.

19)When it too gets reduced and
thickens, add the 2 cups of thick coconut
milk

20)Add powdered cardamom and mix

21)Heat it through.

  • Do not boil.

22)Fry the cashews and raisins in ghee.

23) Add it to the payasam and mix well.

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