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 !
Method of preparing ada by using ground rice batter and steaming .
grind the rice to a smooth batter thicker than idli batter.
or paper towel.
apply a thin batter coating on the leaf,
with some water and steam the banana leaves prepared with rice batter.
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 .
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.
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.
appears shiny and translucent.
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.
and will not take long.
Method of preparing the rice ada by
applying a layer of the rice dough on the greased banana leaf.
rice flour if available instead of soaking and grinding.
layer on the leaf and make the marks to enable easy cutting of the cooked ada
after it is removed from the boiling water.
we have applied a layer of the dough .
slide into the hot water, becoming shining
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.
and using jaggery and coconut milk.
and aromatic, set aside.
pieces and lightly sauté them.
melt in another pan with little water and after straining the impurities by
filtering, boil it.
melted jaggery to the cooked first the thin coconut milk
till it boils gently and thickening
leaf and either steam cooked or dropped in hot water like dal dhoklis.
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
ada at home.
fresh ly prepared rice ada. The consistency and the creaminess of the payasam
is definitely better this way.