One of the most favourite dishes of a traditional Malayalee feast (Sadhya) is Payasam (http://en.wikipedia.org/wiki/Kheer). Among hundreds of Payasams, Ada Pradhaman or Palu Ada payasams have a universal appeal. While the key ingredient of such payasams –
can be found in readymade form these days, what if you could make them at home
just as easily? There is nothing that can replace homemade food coated with
love, passion and care. Ada
Traditionally such adas are prepared in plantain leaves according to AR. Being from the place known as cultural capital, I ought to believe him (also, most of the time he is right ;))
However, it is not always easy to get plantain leaves in the city. But don’t let that hamper the spirit of making these adas. Interestingly, aluminium foils found in most stores does the trick.
Read on for many more shortcuts.
Raw Rice - 1 cup (could be any kind like Ponni, I used Sona Masoori)
Salt - to taste
My Way of Making
1. Soak rice in water for about an hour. Drain the water and grind the rice to a smooth batter like it is done for idli or dosa. You might find particles of rice still present if not ground to the required consistency.So keep checking until you get a smooth consistency.
2. Using a spoon spread a thin layer of the batter onto the aluminium foil sheets. Fold the sheets in a way that the batter does not ooze out from the sides. Steam them for about 10-12 minutes. Continue the same with the rest of the batter.
3. Once cooled, cut them into bits that could be later used to make payasams.
4. This stays for upto a week under refrigeration.
1. Before using it for payasams, just steam the ada for two to three minutes so that they turn soft again unlike the readymade adas from the shop where you need to cook them all over again.
2. If the ada seems sticky, sprinkle cold water and wait for few seconds before you start cutting them