Raagi Ilayada recipe
Whenever I get banana leaves I made ilayada, as my son loves
eating it. Ila means leaf and ada means a flattened rice dumpling( tried my
best in explaining). It’s usually made using fine rice flour but today gave it a
twist by adding raagi flour (finger millet flour). My daughter loves raagi in
any forms and since its healthy and rich in nutrients I thought of giving it a
go. Hence the experiment and product was yummy and as soon as I finished making
the adas it just got vanished.
Alright, so when it comes to the recipe
Ingredients for the outer covering
Fine roasted rice flour – 1 cup
Fine roasted raagi flour- 1 cup
Hot water – 2 cups
Salt – 1.5 tsp
Oil – 2 tspn
Method
Mix all the ingredients with a fork and cover it and let it
to come to room temperature so that you can knead well. Once a little warm
knead well until soft dough is formed.
For the filling
Grated coconut – 2 cups
Jaggery syrup – ½ cup
Cardamom powder – a pinch
Method
In a thick bottom kadai or wok add the ingredients for the
filling and stir well until it reduces to a thick consistency. You don’t have
to stir for too long either.
Assembling
Once the rice- raagi dough and filing is ready you could proceed with making adas.
Take a small square portion from the plantain /banana leaf
and take a small portion ( size of a big lemon) of the dough and flatten it to a circle on the leaf by
wetting your fingers in between, once well spread put the filling in the centre
and cover the leaf midway. Slightly press on the sides so that the semicircle
is sealed well.
Repeat the process with the rest of the dough.
Keep the steamer on the stove and steam these adas for about
15 mins. If you steam for longer time, the adas dries out and breaks. Hence just
keep a check of time.
That’s it; serve it hot or room temperature.
No words to describe the aroma of the ada as it gets steamed
in banana leaves and the sweet filling adds to it grace.
You could use turmeric leaves for the same.
Thanks
Chaithanya
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