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Easy Method To Make Rice Ada For Payasam

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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 .

How To Make Rice Ada For Kerala style pradhamans and payasams

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.

Traditional Version 

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

How To Make Rice Ada For Kerala style pradhamans and payasams

  • 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

How To Make Rice Ada For Kerala style pradhamans and payasams

Ada For Payasam

By Syama
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. 
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 30 mins
Course other
Cuisine Indian
Servings 1 C

Ingredients
  

  • 4 Tbsp Rice Flour
  • 1/2 Tsp Sugar
  • 1/8 Tsp Ghee a pinch
  • Tbsp Water

Instructions
 

  • 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 .

Video

Notes

  • 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. 
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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 .

How To Make Rice Ada For Kerala style pradhamans and payasams

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