Ada Pradhaman is one of the classic desserts in a grand Sadhya and no Sadhya is ever complete without the presence of this dessert. This dish sports a classic traditional preparation with elaborate preparatory steps that should be carefully followed. This is unique and awesome with Ada pieces blended in a mixture of jaggery and coconutmilk. It is relished and enjoyed by all age groups, kids as well as elders alike. You can explore a detailed and well illustrated Ada Pradhaman dish here that can be easily prepared at home.
For preparing dessert, soak unakkalari in water for 30 mins. Later, strain it.
When it becomes dry, grind it to a very fine powder.
:- Make sure you don¦t have any lumps in the powder.
Place the plantain leaves directly on the gas flame till the colour changes.
:- This is done to make the leaves more flexible and more aromatic.
Add coconut oil, 100 gm of jaggery(diluted in water) to the finely powdered rice and mix well.
Add sufficient water and knead the whole thing very well.
:- You can check the consistency by dropping a portion of the dough from your hand. It should not be too thick or too thin. The consistency should be that of dosa batter.
Pour the batter through your hands very thinly on the plantain leaves. Roll them and tie them up on both sides with the plantain threads/strings.