Haldi panna pathali (Ada made with turmeric leaf covering)
This is the first time I'm preparing pathali / ada with turmeric leaf. It is very difficult to find Turmeric leaf in Chennai. Today I spotted this opportunity - a vegetable vendor selling a bunch of them. I grab them immediately and ventured for the preparation of ada.
The entire home and especially the kitchen was filled with nice aroma of turmeric. Those steamed adas / pathalis were so tasty like never before. This is the first time I'm preparing pathali / ada with turmeric leaf. Now I realize why so many of you asking whether the ada was prepared in turmeric leaf or not. Thanks for suggestion.
Ela Ada is traditionally a popular snack in all communities and regions across Kerala. Its taste at the same time simplicity makes it the best choice for all occasions when one think of a traditional snack. Ela ada can be made with a variety of fillings - like coconut and jaggery, flattened rice ( aval or poha) etc - each with minimum ingredients.
A simple variety of Ela Ada / pathali is featured here. All one need is rice flour, jaggery and turmeric leaves. It makes a dish which is very delicious in taste.
Makes : 5
Serves : 2 - 3
1 cup ( 200 g / 8 oz ) raw rice flour - preferably fresh
1 1/2 - 1 3/4 cups water
1/2 teaspoon ghee
1/4 teaspoon salt
2 teaspoon extra oil
6 turmeric leaves
For the filling :
1 cup (100 g) grated coconut
1 1/4 cups jaggery (melted and sieved)
2 pinches of cardamom powder
Mix all the ingredients well and keep aside. Do not sprinkle water. It should be a thick coconut - jaggery mixture.
Boil water in a thick bottomed vessel / saucepan. Add salt and ghee. When water (1 1/2 to 1 3/4 cups - not more than 1 3/4 cups) starts boiling add rice flour and mix well. Rice flour should be well mixed with water. Stir continuously. Keep aside for 15 minutes.
Add 1 teaspoon oil to the rice dough and knead well. Divide into 5 lemon sized portions.
Wash turmeric leaves. Wipe well with a kitchen towel.
Take a turmeric leaf. Keep a lemon sized rice dough portion over it. Keep another turmeric leaf smeared with oil (with oiled portion facing down) the dough. Press evenly. Carefully remove the leaf on top. Now one will see a thin layer of rice dough. Keep 2 teaspoon coconut - jaggery mixture in it length wise along its centre. Fold into semi circle and seal the edges tightly .
Repeat this process for the remaining dough / filling.
Arrange these raw Ela ads / Pathali in a flat steel bowl and steam in a pressure cooker ( without weight) for 15 - 20 minutes on a low to medium heat or till done. One can notice a color change in turmeric leaf.
Serve hot. Once the turmeric leaf is peeled, one will get a nice aroma of melted jaggery and turmeric.