📝 Ingredients:
For the dough:
- Rice flour – 1 cup
- Boiling water – ~1 cup (adjust as needed)
- Salt – a pinch
- Coconut oil – 1 tsp (optional, for softness)
For the filling:
- Grated coconut – 1 cup
- Jaggery – ¾ cup (or to taste)
- Cardamom powder – ½ tsp
- Ghee – 1 tsp
Others:
- Fresh banana leaves – cut into small rectangles (about 6×6 inches)
- Water for steaming
👩🍳 Preparation:
🍯 Step 1: Make the sweet coconut filling
- Heat a pan, add jaggery and a little water (2–3 tbsp).
- Once the jaggery melts and slightly thickens, add grated coconut.
- Cook till it becomes semi-dry and sticky.
- Add cardamom powder and a little ghee. Mix well and let it cool.
🍚 Step 2: Prepare the dough
- In a bowl, add rice flour and a pinch of salt.
- Pour in boiling water little by little and stir using a wooden spoon.
- Once it cools a bit, knead into a soft dough (like chapati dough).
- Apply a bit of coconut oil to make it smooth.
🌿 Step 3: Assemble the ada
- Slightly warm the banana leaves over a flame to soften them.
- Take a small ball of dough, place it on the leaf, and flatten it evenly into a thin round (like a mini dosa).
- Place 1–2 tbsp of the coconut-jaggery filling on one half.
- Fold the leaf over to cover and seal the edges.
🔥 Step 4: Steam the ada
- Arrange all folded banana leaf parcels in a steamer.
- Steam for 10–15 minutes or until the ada is cooked and the aroma fills the kitchen.
- Remove from steamer, cool for a few minutes.
🍽️ Serve:
Enjoy warm, as is. No side dish needed. Can be stored in the fridge for 1 day and steamed again.
