In my earlier post I have shown the preparation of Paal ada Prathaman , a rich tasty payasam from Kerala using pasta flakes instead of the usual rice flakes as that was the outcome of non availability of ready rice flakes at home. So decided to try with Pasta flakes.
How ever am not so comfortable in tampering with a rich authentic dish of Kerala so casually and calling it Paal Ada Prathaman, ! it can be called a rich pasta kheer at best.
To make amends as it seems again by a request of one of the members of a food group , I was asked to ,post a recipe of the preparation of the rice flakes at home from scratch.,
Even I was stunned at the simplicity of the procedure though I have made it several times in the past and then relying completely on the ready dry rice flakes sold in the stores as Rice ada or Paal ada rice flakes.
I was baffled myself, why I had quit this preparation at home.The Pasta Payasam was unnecessary after all , though delicious !
1 or 2 small banana
Method of preparing ada by using ground rice batter and steaming .
Wash & soak the rice in water for 2 hours.
Drain the water and
grind the rice to a smooth batter thicker than idli batter.
Add the pinch of salt and mix well.
Wash clean and wipe the banana leaves till dry with a cloth
or paper towel.
Smear little coconut oil on the right side of the leaf and
apply a thin batter coating on the leaf,
Take the idli cooker
with some water and steam the banana leaves prepared with rice batter.
Steam for 10 minutes
approx, then remove from cooker., cool it and you can remove the cooked ada
which comes off easily from the leaf, when cooled, cut into pieces .
Now this is already
cooked so your payasam will be ready in few minutes.
Another method of cooking the rice batter is by dropping the banana leaf
straight into hot water instead of steaming in idli cooker.
Here you need to apply the batter on the greased banana leaf
and drop into very hot water kept ready and roll boiling on the stove, slide
the leaf in such a manner that it wil immerse completely.
Within minutes you will see the rice ada gets cooked and
appears shiny and translucent.
That is the time to remove from the hot water, completely
drain it and wash 3 to 4 times in cold water to remove the stickiness and the
oil and then keep on a plate to cut to small pieces.
Now the ada pieces are ready to be cooked into the payasam
and will not take long.
Method of preparing the rice ada by
applying a layer of the rice dough on the greased banana leaf.
In this method you must make a small soft dough of very good
rice flour if available instead of soaking and grinding.
Add salt and little water to make a smooth dough.
Take a banana leaf, grease on the right side, apply a thin
layer on the leaf and make the marks to enable easy cutting of the cooked ada
after it is removed from the boiling water.
Keep a wide pan with sufficient water on a roll boil and drop the banana leaf on which
we have applied a layer of the dough .
Within minutes you will see the ada getting cooked and will
slide into the hot water, becoming shining
Remove the banana leaf and the cooked ada from the hot water
and quickly rinse with cold water to remove the stickiness and the oil , do
this 3 to 4 times till they are completely non sticky and keep on a plate. Cut
into smaller pieces for making the payasam.
Now to make the Ada Pradhaman using the prepared rice flakes
and using jaggery and coconut milk
1 cup thick coconut milk .
1 cup thin coconut milk obtained by grinding coconut second
Pinch of dry ginger powder
Some fried cashewnuts and raisins.
1 tbsp finely cut coconut pieces.
Heat the ghee in a pan and fry the cashews and the raisins. Keep aside on a plate.
Toast the finely cut coconut pieces and when it turns golden
and aromatic, set aside.
Add the cooked ada
pieces and lightly sauté them.
Keep the jaggery to
melt in another pan with little water and after straining the impurities by
filtering, boil it.
Add the strained
melted jaggery to the cooked first the thin coconut milk
Keep the flame on a medium heat and cooked for 10 minutes
till it boils gently and thickening
Now add the fried cashews,raisins,dry ginger powder,cardamom
Add the toasted coconut pieces also.
Lower the flame and add thick coconut milk.
Just when some fine small bubbles appear on the thickened payasam, switch off
Serve this Ada pradhaman either warm or chilled.
Usually the rice is soaked , ground smooth in a blender and batter applied on a banana
leaf and either steam cooked or dropped in hot water like dal dhoklis.
But you can also reduce the effort by making a smooth rice
dough by using little water, salt and good quality of rice flour, applying a
layer of the dough with palms evenly over the greased leaf and making marks on
them as shown in the pic, dropping them in hot water or steam cooking them.
this method only if you have very good quality of rice flour at home otherwise soaking
and grinding method is recommended. I used the rice flour as I have very good
quality of pure white flour available , so I did not soak and grind the rice
Both procedures are explained as this is how most people will prepare the rice
ada at home.
Although ready rice flakes are available in the stores, nothing can beat and match the
fresh ly prepared rice ada. The consistency and the creaminess of the payasam
is definitely better this way.