Thursday, 29 September 2011

Rice Laddoo/Parcels


Rice flour 1 cup (can use idiyappam or puttu podi)
Grated coconut ¾ cup
Jaggery ¼ cup, melted
Cumin seeds ¼ tsp (optional)
Cashew nuts and raisins 2 TBSP each (Optional)
Cardamom seeds 2-3, crushed
Salt a pinch
Boiling Water as required
Banana leaf 6-8nos (alternately you can use parchment paper if banana leaves are not available)

Ila ada
Preparation
Cut banana leaf
Place a portion of rice dough on the leaf
Flatten the dough with your fingers






Place the filling onto one half
Fold the leaf
Steam the adas for about 20 minutes















Melt the jaggery at medium heat with little water and once it forms thick syrup, mix the coconut, cashews and raisins and cardamom with it. Stir well and when the mixture becomes dry, switch off the flame. Set aside.
Mix cumin seeds with rice flour. Bring water to rolling boil, add salt. Now add water little by little to the rice flour until it forms to a dough, stirring continuously using a wooden spatula. Allow this to cool for some time and knead well with your hands. Make medium to large sized balls with the dough. Place each ball on the banana leaf and flatten them thinly on to the leaf with your fingertips as seen in the picture.(Dip your fingertips occasionally in water as it helps the flattening easy.) Place a tablespoon or two of the coconut jaggery mixture onto one side of the dough. Fold the leaf from the other side and seal edges. Set aside. Repeat the same with the rest of the dough. Steam cook for 20-30 minutes in an idli cooker or steamer. Switch off flame and take the ada outside and allow to cool for 10-12 minutes before serving. You can either serve it on the banana leaf itself or take it off onto a plate ..Serve warm…

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