Kadalapparippu Ada

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.

. 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.