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Rice Ada
For rice ada, you need
Rice flour - 1 cup
Warm water - As needed
Salt
For filling:-
Sugar or jaggery- As needed
Coconut-1 cup or more
Plantain pieces - 1/2 cup(if desired)
Cut parchment paper into squares(approximately 8 inches sides). Mix rice flour with salt. Knead the flour using warm water to a smooth dough like chappathi dough.
Take a big lemon sized dough ball and put in one end of paper. Pat it out with your fingers held together thinly as shown in the figure. If the dough is sticky, wet your fingers occasionally. For wheat ada, you can use the same measurement of rice ada, only difference in the consistency of dough. It would be slightly looser than the chappathi dough.
You can use different type of fillings for the ada. For wheat ada I think plain coconut would be the best filling. Just put the filling on one side of the pat out dough and fold and press lightly. I made rice ada with coconut-sugar filling and coconut-jafggery-ripe plantain filling.
For filling
Add the desired amount of grated jaggery or sugar to the coconut and mix well. If you want, you can add ripe plantain pieces to it. For little more aroma,you can add some crushed cardamom to the filling and mix well.
Transfer the folded adas into a steamer(I used an idly vessel for steaming purpose) and steam it for 15 to 2o minutes or until well cooked. Take out adas and remove paper. Serve it hot with a cup of tea.
For rice ada, you need
Rice flour - 1 cup
Warm water - As needed
Salt
For filling:-
Sugar or jaggery- As needed
Coconut-1 cup or more
Plantain pieces - 1/2 cup(if desired)
Cut parchment paper into squares(approximately 8 inches sides). Mix rice flour with salt. Knead the flour using warm water to a smooth dough like chappathi dough.
Take a big lemon sized dough ball and put in one end of paper. Pat it out with your fingers held together thinly as shown in the figure. If the dough is sticky, wet your fingers occasionally. For wheat ada, you can use the same measurement of rice ada, only difference in the consistency of dough. It would be slightly looser than the chappathi dough.
You can use different type of fillings for the ada. For wheat ada I think plain coconut would be the best filling. Just put the filling on one side of the pat out dough and fold and press lightly. I made rice ada with coconut-sugar filling and coconut-jafggery-ripe plantain filling.
For filling
Add the desired amount of grated jaggery or sugar to the coconut and mix well. If you want, you can add ripe plantain pieces to it. For little more aroma,you can add some crushed cardamom to the filling and mix well.
Transfer the folded adas into a steamer(I used an idly vessel for steaming purpose) and steam it for 15 to 2o minutes or until well cooked. Take out adas and remove paper. Serve it hot with a cup of tea.
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