Ada Pradhaman

Posted on 8/27/2017


Raw rice - 1 cup
Sugar - 1 cup
Coconuts - 2
Jaggery - ½ kg

For garnishing:

Cashews - ¼ cup
Raisins - ¼ cup
Cardamom - 6
Ghee for frying

Method of preparation

Making the batter for the Ada

1. Soak rice for an hour, and then strain well and dry in a piece of cloth for two hours. After that, grind it to fine powder and sieve through a fine sieve.

2. Now add 2 teaspoons of melted ghee, 2 tsp of sugar and medium hot water to get the consistency of chapathi batter... or cookie batter.

Making the Ada

1. Take plantain leaves and cut them into 6" squares roughly. Hold them on the fire for a few seconds to make them flexible.

2. Boil plenty of water in a big broad vessel. Take lime-sized portions of the batter and spread on the back side of the plantain leaves. Immediately drop in the boiling water.
Do this till all of the batter is used up. When the ada are well cooked, they float.

Alternately, you can steam them 3 or 4 at a time in a steamer. Remove, strain and scrape out the adas and wash in plenty of water; changing the water three or four times to remove the stickiness. Chop fine.

Making of Ada Pradhaman

1. Grate the coconut and keep ¼ cup of the first milk, 1 ½ cups of the 2nd milk and 2 cups of the 3rd milk ready.

2. Heat up a vessel and add ¼ cup of ghee and fry the cooked ada well. Then add the 3rd milk, jaggery and sugar and boil on a medium flame for 10 min.

3. Add the 2nd milk and boil for 5 min. Add the first milk and remove at once from the stove; stirring thoroughly. Add 1 tsp of cardamom powder and mix well. Add fried cashews and raisins.

The first milk is the milk extract that you strain out from the coconut the first time you beat it in the mixer with water. You shouldn't use too much water this time. Then, the coconut from which the first milk has been extracted is beaten in the mixer again with more water to get the second milk. Put that aside and then extract the third milk.

Disclaimer: Statements and opinions expressed in the article are those of the authors and written by them; the author is solely responsible for the content in this article. does not hold any responsibility for them.

Express your comment on this article

Submit your comments...
Disclaimer: The views expressed here are strictly personal and does not hold any responsibility on them. We shall endeavour to upload/publish as many of the comments that are submitted as possible within a reasonable span of time, but we do not guarantee that all comments that are submitted will be uploaded/published. Messages that harass, abuse or threaten other members; have obscene, unlawful, defamatory, libellous, hateful, or otherwise objectionable content; or have spam, commercial or advertising content or links are liable to be removed by the editors. We also reserve the right to edit the comments that do get published. Please do not post any private information unless you want it to be available publicly.

When Nostalgia Strikes…

At my primary school, there was a cent percent sure question for the general essay category, either
Reshmy Krishnakumar


Greetings… A True Wish from Heart

Have you ever wondered if a greeting is truly an expression of good wishes while you were flooded u
Jisha Subin Jagdish


When Onam comes twice

There is a mood of festivity and mirth in the air. Malayalees gear up to celebrate Onam with family
Reshmi Naveen


Onam – A Different Thinking

The much awaited Onam festival of this year is getting nearer and the preparations are on the way i
Satheesh Varijakshan, Gulf Bank, Kuwait


A Tradition kept Safe, Onavillu…

This years’ summer vacation, I had gone to Thiruvananthapuram as part of get-together of a group, t
Malavika Krishna.K, IIK Young Reporter


Nostalgic Pookalam

Onam, the festival of culture and heritage is a commemorative event celebrated in the state of Kera
Shreya V Arun, IIK Young Reporter


Onam – the Festival of Joy

Onam is a very popular festival celebrated in the southern part of India, in Kerala. When Onam is r
Arathi Sasidharan, IIK Young Contributor