I want to know the preparation of 1) Adai pradaman of kerala 2) Akkaravadisal?

For making the batter for ada:-

First method:-
1)Soak rice for 1 hr, strain very well and dry in a cloth for 2 hrs.

2)Grind it to a fine powder in a mixer grinder and sieve through a fine sieve.

3)To this, add 2 tsp melted ghee, 2 tsp sugar & medium hot water to get the consistency of dosa batter.

Second method:-
1)Soak rice for 1 hr, strain & grind very fine adding water little by little.

2)Add 2 tsp melted ghee & 1 tsp maida & make it to the consistency of dosa batter.

For making ada:-
1)Take plantain leaves & cut them into 6鈥?squares roughly.

2)Show them on the gas for a few seconds to make them flexible.

3)Boil plenty of water in a big broad vessel like pressure cooker.

4)Take 2 tbsp batter and spread on the back side of the leaf.

5)Roll it and tie with strings on both ends and immediately drop in boiling water.

6)Do this, till the whole batter is used up.

7)When they are well cooked, they float on top.

:- Alternately, you can steam them 3 or 4 at a time in a steamer.

8)Remove, strain and scrape out the adas and wash in plenty of water 3 or 4 times changing the water to remove the stickiness.

9)Chop fine.

For making coconut milk pradaman:-

1)Grate the coconut & take 录 cup of 1st milk, 1 1/2 cups of 2nd milk and 2 cups of 3rd milk.

2)Heat up the vessel.

3)Add 3rd milk, jaggery and sugar and boil on a medium flame for 10 mins.

4)Add 2nd milk and boil for 5 mins.

5)Add the 3rd milk and remove at once from the stove, stirring thoroughly.

6)Add 1 tsp of cardamom powder and mix well.

:- Home made ada is very soft & well worth the trouble of making.


Akkaravadisal

Ingredients : Rice(1 cup), Green gram(1/2 cup), milk(4 cups), jaggery(1 1/2 cups), ghee(4 spoons), saffron(1 pinch), cardomom(2-3 pods), nutmeg powder(1/2 spoon), cashews(10-12), raisins(a handful)

Pressure cook the rice and the green gram in milk.(in the exact same way as you would cook plain rice, milk being the replacement for water).

In a non-stick pan, melt the jaggery.
It should reach a bubbly sticking consistency.
Pour the cooked rice in it, add the ghee and keep stirring.
When it mixes well, let it simmer for 5-6 minutes.
Dissolve saffron in a spoon of milk.
Add this saffron, cardomom, nutmeg powder to it.
Roast cashews and raisins in ghee and add to the mixture.
Mix well.

Akkaravadisal is considered a speciality. It is not made very often...getting the right taste and consistency requires practice.