Ela Ada

Ingredients

Rice Flour: 1 cup

Water: 1 ¼ cups

Salt: needed

Grated Coconut: 1 cup

Grated or crushed jaggery: ½ cup

Banana Leaves: needed

Method Of Preparation

Boil the water with salt.

Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

Take handful dough and place it on the banana leaf

Spread the dough with your wet fingers. Spread some grated coconut and jaggery on the dough.  Fold the leaf in half and press it slightly. Steam it to about 10-15 minutes. 

Poovada

HAPPY ONAM TO ALL

Ingredients

Rice Flour (Ari Podi/Pathiri Podi): 1 cup

Water: 1 ¼ cups

Grated Coconut: 2 cups ( Approx)

Grated Jaggery: 1 cup (Approx.)

Salt: needed               

Method Of Preparation

In a bowl add water and enough salt and put on flame.

When water boils add rice flour to it and stir well and lower the flame and continue stirring for 2 minutes and switch off the flame.

When it is slightly cooled knead well without lumps. Take time and knead it well till you get it very soft.

Take lemon sized balls from it and roll to 1/2 “ thick chappathi (you can use pathiri press to make this)

Take the chappathi and keep on your palm and add little grated coconut and little jaggery to it.

Fold it into a crescent  shape (fold into half) and seal the edges and make impression with fingers at the sealed edges ( you also get poovada maker in the market).

Do the same process with the rest of the dough.

Take the steamer and arrange the prepared poovadas and steam to about 10-15 minutes.

Switch off the flame and open the steamer and take out the poovadas only after it is slightly cooled so that you can get it neatly.

OR you can also deep fry the poovadas in oil.

Rice Dumplings Payassam

Ingredients

Rice Flour: ½ cup

Water: ½ cup

Salt: needed

Coconut Milk: ½ cup + 2 cups ( ½ cup thick milk and 2 cup second milk or thin one)

Shallots: 5

Sugar: ¼ cup (or needed)

Coconut oil: 2tbsp

Cardamom: 3

Method of Preparation

Heat ½ cup water and salt.

When it boils add rice flour to it and stir continuously (as we do for pathiri).

Switch off the flame after 1minute.

Knead it to form smooth dough by touching the hands in water. (Knead it while it is bearable hot)

Make small balls out of it and keep aside.

Heat the 2 cups coconut milk by adding sugar to it.

When boils, add the rice balls to it.

Keep in low flame to about 15-20 minutes.

Then add the ½ cup coconut milk to it and switch off the flame. Add crushed cardamom to it.

Heat oil in a pan and add shallots, when turns brown add this to the prepared rice dumpling paayassam.

Note: You can steam the dumplings and straight add into 2 cups thick coconut milk.

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Spicy Rice Dumplings

Ingredients

Rice Flour: ¾ cup

Shallots: 10

Grated Coconut: ¼ cup

Cumin seeds: 1tsp

Salt: needed

Water: ½ cup

Marinating

Shallots: 10

Red chilli powder: 1tbsp

Dry red chilli: 4

Coconut oil: 1tbsp

Salt: a pinch

Coconut oil: for shallow frying

Method of Preparation

Grind coconut by adding shallots and cumin seeds without adding water.

Heat water in a bowl by adding salt and grinded coconut paste.

When it boils add the rice flour to it and stir well for 1 minute and switch off the flame.

Transfer this into a wide plate and knead the dough thoroughly while it is hot itself by touching the hands in water. (Don’t add water while kneading just touch the hands in water to avoid sticking)

After kneading make small oblong balls out of it.

Steam these balls for 15-20 minutes in a steamer and keep aside and let it cool.

For marinating, grind shallots, dry red chilli, chilli powder to a coarse paste.

Add this grinded paste to a bowl; add coconut oil and a pinch of salt to it.

Mix well with hand and add the cooled rice oblong balls to it and mix well.

Keep it aside for 1 hour.

Heat a non stick pan, add 4-5 tbsp oil and shallow fry the rice balls in low flame till the outer part becomes reddish brown and crispy.

Very delicious snack is ready to serve.

Tips: Don’t deep fry it.

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Ari Pathiri

Ingredients

Rice Powder: 1 cup (it should be very fine powder to get better result)

Water: 1 cup

Salt: needed

Rice Flour: for dusting

Method of Preparation

Heat water in a bowl by adding salt.

When water starts to boil, add rice flour little by little, stirring continuously.

Put in low flame for 1-2minutes by stirring continuously.

Switch off the flame. Transfer it to where you are going to knead the dough.

While it is warm only, start kneading the dough. (If needed touch in water while kneading, but don’t use oil)

Take time and knead it thoroughly till it is very smooth.

Take small balls from the dough and roll it on the rolling pin to form thin round pathiri by dusting with some rice flour (same as we do in chappathi)

Heat a pan, when it is heated well, put in medium flame and place the pathiri on it.

When it is slightly heated, turn over the pathiri, then when bubble starts coming, turn to the other side again, when it puffs up, take it out.

Do the same way till you finsh the dough.

Tips: 1.Use very fine rice flour (I mainly use “Nirapara” brand)

          2. Take Time and knead the dough

          3. While rolling in the rolling pin, if u get flower like edges, then the dough has not kneaded properly and have to knead it again.

         4. Make thin pathiris and get it cooked with 3 turns (many turnovers will make it hard)

         5. Don’t use oil while kneading, just wet your hand in water (don’t use more water, just a touch is enough)

        6. Knead the dough while it is warm only

        7. Put in medium flame so that you will get pure white pathiris without brown spots.

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