Wednesday, October 12, 2011

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!!


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