Palada and Ada Pradhaman are the most loved deserts to end a Kerala feast with . The main ingredient of bath are wafers made of rice flour , known as Ada. Traditionally these the rice ada is made fresh to be used on the same day. Ada Pradhaman and Palada made with fresh ada is definitely a treat. Here is an how I make these , the easy way .
The traditional way of making ada is a bit involved, hence usually reserved only for celebrations. Fresh made Ada has a melt in the mouth quality which is rarely found in the packaged versions. Coupled with the sweet flavored milk it swims in, this indeed is a dreamy desert. Fair warning, indulge in moderation these are sweet and rich and do tend to make you sleepy.
Ada is made with rice flour and is naturally gluten free. This may not be the case with packaged versions. To be fair packaged ada makes life easier, but but with a little bit of planning it can be made at home easily.
Making Ada was a spectacle for us kids. When wedding were conducted at home (years back), the caterers used to set up shop in the yard and make everything fresh for the sadya. There used to be large pots set on wood burning stoves – which in itself was exciting for us kids – the contents of which would be hot and bubbly till the feast is in progress.
The cooks will make a a thin batter of rice flour and spread it on banana leaves. These leaves are rolled, tied, and boiled. After a few minutes in the boiling water the leaf bundles are taken out and unrolled . Once these cool cooled you are left with small pieces resembling broken rice paper. These then go on to make palada or ada pradhaman.
How I make it
I no longer have banana leaves in the backyard. To me it is much easier to treat it as any other steamed dish I would make.
Here the pictures should be self explanatory
- Make a thin batter with rice flour
- spread a thin layer on a flat steamer pan
- Steam for a few minutes
- Cool and slice
Isn’t that easy ??
Here is how to make the Rice Ada
Ada is fresh rice noodles. These are usually used to make kheers like palada or ada pradhaman. traditionally a thin batter of rice four is steamed just set and broken into flat noodle bits. it is gluten free and nut free. Fresh ada adds texture and body to the kheers and has a melt in the mouth quality to it.
- 4 Tbsp Rice Flour
- 1/2 Tsp Sugar
- 1/8 Tsp Ghee a pinch
- Tbsp Water
- Mix rice flour , sugar and ghee. Mix well so that the ghee is absorbed into the rice flour and no bits remain.
- Add water and stir well to form a lump free thin batter .
- Bring water to boil in a covered steamer pan .
Grease the steamer rack. Pour a few tablespoons of batter on it. Swirl to coat evenly to form a thin layer. Steam for 2 to 5 minutes till set. When set the the mix will begin to pull away from the sides.
- Remove From the steamer . Transfer to a cutting board and cut into bits .
- Repeat the process with remaining batter .
- No need to add all purpose flour in the ada batter.
- If you are lucky to have banana leaves handy , line the steamer rack with it to give that authentic feel
- The ada can be air/ sun dried and stored for a couple of weeks.
Use any convenient steamer set up you have – a plate or cake tin on a bamboo steamer , pressure cooker pans and such . All the matters is the the batter should be in a thin layer, about couple of millimeters thick , no more .
If making Ada the same day , transfer the cut pieces to a bowl and pour enough cool water over it to keep it covered . Alternately spread on a flat pan dry and store in an airtight container for a few days .