Gothambu / Wheat Ottada

Wheat Ottada can be served during breakfast or at snack time.

INGREDIENTS:

• Wheat flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to Wheat flour and make a dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Ottada

Ottada can be served during breakfast or at snack time. Ottada is a traditional food, ada wrapped in banana leaf roasted in 'cheena chatti'. The smell of roasted banana leaf takes me back to my childhood days.

INGREDIENTS:

• Roasted rice flour  - 2 cups
• Grated coconut - 1cup 
• Sugar - 1/2 cup
• Salt to taste
• Water  - As required to make dough
• Banana Leaves

PREPARATION METHOD:

• Mix the Grated Coconut and sugar for filling.
• Add Water and Salt to rice flour and make a dough like chappathi dough.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf using finger tips and little water. 
• Put a some coconut mix and spread it in one half of the ada.
• Fold the banana leaf in half. 
• Heat a Pan / Thava / Chatti.
• Put each ada in it and sprinkle some water.
• Cover it with a pan and cook in medium heat.
• Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.

Ilayappam / Ila Ada

Ilayappam  /  Ila  Ada is a tasty sweet snack wrapped in banana leaves and cooked in steam .

INGREDIENTS:

• Rice Flour -2 cup
• Grated Fresh Coconut -  1  cup
• Jaggery - ½  cup
• Ghee -1 tsp
• Salt - a pinch
• Boiled water - required to make dough
• Plantain Leaves

PREPARATION METHOD:

• Roast the rice flour lightly. 
• Add Boiled Water and Salt to rice flour and make a soft dough like chappathi dough.  
• Allow to cool the dough. 
• Grease banana leaves with little ghee.  
• Add little water to jaggery  and boil make a thick syrup. 
• Add the grated coconut to it and cook for 2  minutes and let it cool.
• Make the dough into small balls.
• Flatten the dough on a rectangular banana leaf  as thin as possible using finger tips (use little water).
• Put a spoonful of coconut mixture on it and spread it in one half of the ada.
• Fold the banana leaf in half and fold the the edges to seal. 
• Continue the same process with rest of the dough. 
• Steam the ada in a steamer till cooked. 
• Remove the banana leaves when it cools completely.

Adapradhaman

Pradhaman stands first amoungst all dishes in a traditional Kerala Sadya.
Rice Ada can be used to prepare a very delicius Payasam, otherwise known as Ada Pradhaman or Rice Ada Poridge.

INGREDIENTS:

• Rice Ada -200gm
• Gaggery -500 gm/ 1 lb
• Ghee - 4 tbsp
• Cashew nut - 10 nos
• Coconut cuts - 2 tbsp
• Thick Coconut Milk - 2 cup
• Sesame seed - 1 tsp
• Cumin seed - 1 tsp
• Raisin -2 tbsp

PREPARATION METHOD:

• Add Ada to 3 cup of boiling water.
• Cover the vessel and allow to remain for 15 minutes.
• Wash Ada in cold water and drain it.
• Put 2 tbsp ghee in a pan.
• Add AdA in it and saute for 3 minutes.
• Mix Jaggery in water till dilute it.
• Filter jaggery and add the jaggery to Ada and saute it. 
• Once the Ada cooks in jaggery, add coconut milk.
• Turn off the stove.
• Heat the remaing Ghee in a pan.
• Fry Coconut cut in brown colour.
• Fry Cashew nut, Raisin, cumin seed, sesame.
• Add this seasoning to the payasam.

Recommended Combination:usually in Sadya Ada Pradhaman is served with Pappadam and Pazham.