Thursday, 17 December 2009

Kadalapparippu Ada (Bengal Gram and Coconut Parcels)


This is one recipe that I wanted to post quite long time back. I made it during Ramadan, and mis-placed the recipe ( I forgot where I scribbled down the recipe). I Have been searching for this precious recipe for many days actually.....Just found it today!phewww....

Kadalapparippu Ada is not a very common snack that’s made all around in Malabar areas, but it is one of my family’s favourite tea-time snacks especially my dearest dad’s and mine. These are normally made during iftar (breaking of fast) or to serve guests arriving home during evenings. The preparation method is some what like Sukhiyan, but substituting channa dal for moong dal and sugar for jaggery. Like Sukhiyan, this can also be dipped in batter and then deep –fried until golden to get a crispy outer covering and a rich coconut and dal filling in..Yummm.... I personally like it this way, and prepare them this way whenever I feel like having them. But traditionally it is made by using the rice dough, flattening the dough on a banana leaf, enclosing the filling in and steam-cooking it along with the leaf to infuse the wonderful aroma of the banan leaf. Since I couldn’t find the banana leaf, I used the baking paper instead. I prepared this way exclusively for the blog. It is a bit time consuming to prepare the traditional way using the dough, but to make it easier we dip it in batter and fry it in oil, like we do for Sukhiyan. It takes much less time when you prepare this way, but more oil....If you want to prepare this Ada and want to fry them instead of steaming, please refer the Sukhiyan recipe for the outer coating’s (batter) recipe. It is exactly the same.

Here I have made huge ones to finish up the process fast, you may make smaller ones. Smaller ones look better as well.

Kadalapparippu Ada (Bengal Gram and Coconut Parcels)
Makes 15- 17 large ones

Ingredients:

For the filling:
½ cup (100g) channa dal (Kadalapparippu)
1 ½ cup (150g) freshly grated coconut
¾ cup – 1 cup granulated sugar (adjust depending on the sweetness required)
1 tsp Ghee/clarified butter
1 small shallot sliced
½ heaped tsp cardamom powder
A good pinch of salt

For the rice dough:
2 ½ cup rice flour (unroasted)
2 ½ cup tap water
¾ tsp salt or as required

Preparation:
A) For the filling:
1.wash dal and cook until soft, not mushy. Cooking can be done in pressure cooker (I do it).

2. In a large frying pan, add coconut and sugar and simmer for few minutes until the sugar is completely melted. When the sugar is melted completely, you should be able to see bubbles appearing in the grated coconut. Make sure that the sugar is completely melted.

3. At this point, add the cooked dal and stir well. Cook until all the water from the sugar is vaporised and the mixture can be formed into balls.

4. Sprinkle a good pinch of salt over the filling and stir well. Add cardamom powder and stir well too.

5. In another pan/kadai, heat ghee. Add the sliced shallot and fry till slightly golden. Add it to the coconut and dal mixture and stir well. Cover and keep aside.

B). For the rice dough:

1 .In a large bowl add rice and stir in the salt. Gradually add in water and mix well until you get a smooth dough that you can shape into balls.

C). Assembling:


1. Divide the dough into 15 – 17 portions and equally divide the fillings. Cut 2 square shapes from baking paper. Shape the dough into balls and flatten them into discs. Spoon a heaped tablespoon of the filling on half of the disc leaving 2 cm from the circumference.

2. Fold the other end of the disc using the baking paper to form a semi-circle parcel sealing all the ingredients in.

3. Steam-cook them along with baking paper for about 5-10 minutes until cooked. Once the dough is cooked, it will be firm to touch. Carefully lift the Ada along with the baking paper and let it cool. You can also try placing the ada directly without the baking paper, but I was scared that it would stick to the steamer, so placed along with the baking paper. You may steam 2-3 at the same time depending on the size of the steamer.

4. Repeat the process with the rest of the dough. Best served warm.

Note:
1. As I have mentioned earlier, if you are preparing like Sukhiyan, make orm the filling into lemon sized balls. Dip the balls in the batter and deep fry them.

2. The filling and dough stays in fridge upto 4 days if not touched by hand. The filling can be eaten as it is as an evening snack or filled. Try making them fresh, since it doesn’t taste good when cold and reheated later on.

24 comments:

Sailaja Damodaran said...

very tempting....nice click

Superchef said...

ada has always been coconut and jaggery stuffing..this looks delicious too!

Ushnish Ghosh said...

Dear Shabs
Iftar reminds me of my great time in Kuwait with my Muslim friend, with whom I stayed for a year.
This is a nice dish, would like t0o eat someday. Actually some thing similar I used to eat in Orissa, The outer cover and coconut Jaggery inside were rapped in Turmeric leaves and then steamed. It used to give a turmeric fragrance.
Somoo of Oriya food will throw some light.
Have a nice day

Divya Vikram said...

Looks just yummy!Healthy snack..

Anonymous said...

nothing beats the flavor from the banana leaf!! infact, whenever we make upma when we're in india, my dad wraps the upma in the leaf for sometime before eating.the differnce in taste is amazing!!

--fais

Tina said...

Its a new recipe to meeeee....Sounds great dear...

Priya said...

Such a droolworthy ada, looks fantastic..love the filling..

Sreelekha Sumesh said...

adipoli..mouthwatering pics..

Latha said...

Wow lovely stuffing for adas...will try it for sure.

Saju said...

wow..this looks so nice..njangalude avidem oru typr ada undakum but i think it has no kadalaparipp just coconut and sharkara and some flavorings..
ivide ippo bayangar food control an..doc paranju fatty and starchy foods limit cheyyan..pakshe enth cheyyana..control il nilkande..ippo no rice at all baki okke melle melle korach verunnu..
:(

kothiyavunu said...

oh this looks lovely and tasty..nice recipe shabs!! kidilan aayittundu.

meeso said...

It sounds delicious! It's such a nice looking sweet :)

Swathi said...

shabs,

It looks good, i will try this one.If you get time can you post recipe for chicken biriyani.

swathi

Duchess of Tea said...

My darling I wish you and yours all the joy, love, hope, blessings, peace, laughter, miracles, good health and boundless wealth during this holiday season and always.

Love & Hugs
Duchess

Ammu said...

Delicious & tempting dish.

Shabs.. said...

Sailaja, thx dear...

superchef, Yeah i love that ada a swell....but this is one from kannur side muslims..:)

Ushnish....turmeric leaves sounds new to me..:)we almost everytime use banana leaf for such ada, but Iam not a fan of leaf so much!

Divya.....hmmm, not so healthy sinc elot of sugar, but definitely tasty:)

FAis:)....even my dad loves the flavour of banana leaves:)

tina, yeah...i know its new to many....even my hubby came to know about after i made it...lol....

priya, thanks for ur lovely commnets dear..

sree, thx....try cheythu nokku...

latha, let me know once u try them...:)thx for ur compliments dear..

saju...that ada we also make....with coconut, jaggery , some cardamom and chukku podi and sometimes cumin powder....this is another version..:)...ethu dr paranjaalum enikku chilappo ithokkey control cheyyan paada:)

sanghi, thanks...

meeso..:)

Swathi....let me know how it turned for u dear...I have few recipes of biriyani, i will try to post them for u when i prepare them next time:)

Duchess,thanks for all the greetings....i wish u the same...:)

Hugs,
shabs...

FoodLovers said...

Very well Presented shabs ...

Prajusha said...

ithu adipoli. kadalaparippu ondulla ada aadhyamayitta kanunnathu.
thanks
prajusha
www.icookipost.com

Aruna Manikandan said...

Lovely Presentation dear....
Looks very tempting...
Wish I could have one

Faiza Ali said...

Thanks for your comments on my post,dear. Yes, those fresh cranberries are tart. You can find them at Sainsburys.

Mallugirl said...

hey don't u make this filling with maida..pallada?
by the way, came to find out abt ur chicken .. how did it turn out? 3 lb is pretty big. did it take a long time to cook? how did u fry the outside or did u just broil it?i always go for the smaller one for the frying ease.

shifa firoz said...

love the adas dear :) in my place we dont make much.. but in ponani, my hubby's place they make a lot of adas.. :)

Pavithra said...

Wow this is new dish for me looks so so tempting..

Anonymous said...

Interesting blog as for me. It would be great to read something more about this theme. Thank you for sharing that information.

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