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 were made and used on the same day. The process of making Ada was a bit involved , hence usually reserved only for celebrations. The fresh made Ada has a melt in the mouth quality. 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.
Now a days packaged dry Ada is available, but with a little bit of imagination it can be made at home easily. I love the taste and texture of fresh Ada . It is rarely matched by the prepackaged varieties. Traditionally this is how it is made . First a thin batter of rice flour is spread on banana leaves . These leaves are rolled, tied, and steamed or boiled . After they are cooked the leaf bundles are taken out and unrolled . Once cooled you are left with small pieces resembling broken rice paper. Here is how I make these at home .
If you are lucky to have banana leaves handy , line the steamer rack with it to give that authentic feel . Lets get started…
Mix rice flour , sugar and a pinch of ghee in a bowl . All the ghee should be absorbed by the flour . No bits of ghee should be visible . Add enough water – about double the quantity of flour by volume – and stir to make a thin lump free batter .
Grease a steam pan and pour a few tablespoons of batter in it . Swirl the pan to spread the batter evenly to form a thin layer . Transfer to a steamer and steam covered for 2 to 5 minutes until set . 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 .
Once cooked removed from the steamer rack and cool for 1 minutes . At this time you can either invert it on to a cutting board or gently peel it off the pan and transfer .
Use a knife or pizza wheel to cut it into small pieces .
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 .
Now that you have the fresh Ada lets it is time make Palada or Ada Pradhaman