Carrot Vazhayila Ada / Kerala Style Steamed Carrot and Rice Dumplings. Great recipe for Carrot Vazhayila Ada / Kerala Style Steamed Carrot and Rice Dumplings. #morningbreakfast A twist to the very traditional and popular Kerala sweet dish! These little wonders are made of rice parcels with the addition of carrots, coconut and jaggery and then steamed in banana. Carrot Vazhayila Ada / Kerala Style Steamed Carrot and Rice Dumplings #morningbreakfast A twist to the very traditional and popular Kerala sweet dish!

Mostly ada is made out of some flour and stuffing inside. An extra zing twist to the healthy & popular dumplings that are well enjoyed with a cup of hot tea! Vazhayila Ada is a very healthy and tasty dish which can be had as an evening snack. You can have Carrot Vazhayila Ada / Kerala Style Steamed Carrot and Rice Dumplings using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Carrot Vazhayila Ada / Kerala Style Steamed Carrot and Rice Dumplings

You need 2 cups of Rice flour.
It's 1 of Carrot grated.
You need 1 cup of Coconut grated.
Prepare 1 cup of Jaggery powder.
It's 1 tsp of Cardamom powder.
It's As needed of Ghee.
You need 1-2 of Banana Leaves.
It's As needed of Water.
You need To taste of Salt.

It is a traditional kerala evening snack; having authentic aroma and taste. It is one of the most famous desserts in Kerala and can be found in. Here is the recipe for easy Rice Flour & Coconut pancakes made on a griddle. There are so many traditional Kerala dishes made using Rice Flour and Coconut, some of which are Appam, Palappam, Kallappam, Vatteyappam, Indriyappam, Ada, Orotti, Ottada, Elayada and so on.

Carrot Vazhayila Ada / Kerala Style Steamed Carrot and Rice Dumplings step by step

Boil water in a large saucepan. Dissolve the powdered jaggery in the boiling water and filter the impurities. In a large pan, add the jaggery syrup and the grated carrot and cook for 5 mins. Add the cardamon powder, ghee, and grated coconut and mix well. Keep stirring until the sauce thickens. Remove from flame and keep aside. In a large bowl, add rice flour and salt. Add boiling water and mix well using a wooden spatula. Allow this to cool slightly and knead well to form a smooth dough..
Divide the banana leaves into 2 halves. Take a lemon sized portion of the prepared dough and place it onto a the banana leaf and flatten it using your fingertips to form a thin and even layer of dough on it. If the dough sticks to your fingers, dip your finger tips in water or oil while spreading the filling. Add a scoop of the prepared filling to the middle of the dough layer and fold over the other half to form a parcel..
Press the sides gently to seal the edges. Repeat the process with the rest of the dough. Place the parcels in a steamer and steam for about 10 to 12 minutes. Allow it to cool slightly and serve with a hot cup of tea/coffee..

These pancakes are like a thicker version of the Malabar special Orotti or Ottada and are sweetened. Meen Pollichathu - Kerala style Meen Pollichathu cooked in coconut oil covered with banana leaves - vazhayila. Traditionally done with karimeen - pearl spot fish. Anthony Bourdain during his trip to Kerala compared the technique of cooking the fish in banana leaf to the classic french technique of fish en papillote (fish steamed in. Thoran is a Kerala style, coconut-based vegetarian stir fry dish made from whatever fresh vegetables are in season - cabbage, carrot, beans, beetroot, leafy vegetables or a combination of veggies.