Steamed Kayada -popular malabar iftar snack made using rice flour and banana.
Recipe Source:Ummi Abdulla-Malabar Pachakavidhi
Prep Time: 10 minutes+ soaking time .
Cooking Time: 20 minutes
Makes: 20 to 24 ada
- Pachari/raw rice- 200 gms( 1 cup)
- Jaggery,grated/powdered – 200 gms( 1 cup + 1/3 cup)or to taste
- Water – 1/4 cup
- Palayankodan pazham/mysore banana – 10 to 12 ( 450 to 500 gms)
- Grated coconut- from half of a coconut(about 1.5 cups)
- Banana leaves,cut into 10 to 12 cms pieces – as required
Wash and soak the rice in plenty of water for about 2 hours.In a pan,melt the grated jaggery along with 1/4 cup water.Strain to remove impurities ,if any ,allow to cool and set aside until required.
Drain the water completely and spread rice on a clean kitchen towel and allow it to dry for about for about 5 to 10 minutes.Transfer it to a blender and grind to form a fine powder.
Sieve it through a fine mesh sieve and remove the leftover grains.Set aside.
In a bowl mash the banana well using a fork to form a smooth mush.Set aside.
In a mixing bowl combine together melted jaggery,rice powder ,mashed banana and grated coconut.Mix well to form a thick pourable batter.
Take a piece of banana leaf and shape it into a cone(as shown in the picture).Fill the cone with the prepared dough.
Press the open edges together and fold over to cover .
Place in the steamer with the folded edges facing downwards.Steam till cooked ,for about 20 to 25 minutes.Cool slightly and serve.
- The colour of the ada depends on the type of jaggery used.
- Adjust the quantity of jaggery according to your taste.
- You can also use bay leaf /vayana ela instead of banana leaf ,if available.
- 1 cup = 250 ml