How to make ada in banana leaf for ada pradhaman | Onam Sadhya Recipes

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Ada prathaman is one of my favourite onam sadhya recipes so this year wanted to give a try at home. I am so happy to welcome each festival well in advance for blogs sake and learning new recipes that I have never thought I would. I first mailed Bharathy asking about how difficult it is to make ada at home....Because usually the first time I try any new dish I somehow feel to try it from the scratch...and may be after that I take the short route ;) Thanks so much Bharathy for all the tips you gave and for also motivating me to go ahead with home made ada.

I tried making this ada last week but cudnt make ada pradhaman with it the same day and click it so ended up making milk payasam with it :) So made ada pradhaman 2 days back with readymade store bought ada. Though the store bought ones equally serves the purpose I felt the homemade ones are best!

You can check my ada pradhaman recipe here

Homemade Ada for Ada Prathaman Recipe
Recipe Reference : Spicy Chilly
Makes 1 cup
Ingredients:

• Rice - 1/2 cup
• Salt - a pinch
• Banana leaf - 3 to 4 small sheets

Method:

1. Soak rice in water (add water just to immersing level) for 1 hour. Drain the water and grind it in a mixer until smooth by adding water little by little.

2. The batter should resemble dosa batter so while adding water be very careful. Now spread a thin layer of the batter on the banana leaf. You can slightly saute the banana leaf in fire to make it stiff, I didnt do this but it was all fine.

3. Roll it tight and carefully and tie with the string and steam cook it for 10-12mins like we do for kozhukattais.

4. The water droplets on the banana leaf and the tenderness of it will make sure that the ada is cooked well.Carefully open it, sprinkle cold water if its sticky.
5. Cool down completely then cut into small bits. You can cut them down even more tiny like the ones we get in shops. Now your ada is ready, wait for my next post for the ada prathaman recipe

My Notes:

• Homemade ada tastes best, though the store bought ones are equally good.If you are using homemade ada then its just enough to add it directly to the paysam, only for store bought ada you need to add in boiling water to make it soft.
• Its best to use it fresh but can make and store it a day before. Steam it for few mins to make it soft again before using it for the prathaman -Bharathy gave this idea but havent tried this yet.
• I made in small batch as this is the first time I am trying,you can double the recipe.