Ada pradhaman /cooked rice flakes with coconut milk & jagerry

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4

For Ada:

Rice flour /Unakkalari podi : 1 cup

Water : 1/4 cup (may be less or more depending on the rice flour)

Coconut Oil : 2 tablepsoons

Salt a pinch

Banana leaves /Vazhayila : Fresh or frozen for spreading the dough

For Pradhaman :

Jaggery /Sharkkara : 400 grms /1 cup (melted & filtered)

Thin Coconut milk -3rd extract /Monnampal : 2 cups

Semi Thick Coconut milk - 2nd extract /Randaampal : 1 cup

Thick Coconut milk - 1st extract /Thanipaal : 1/2 cup

Ghee /Ney : 2 tablepsoons

Cashew nuts /Kasuvandi parippu : few

Coconut pieces /Thengakothu : few (cut in to small pieces)

Dried ginger powder /Chuku podi : 1/2 tablepsoon

Cardamom powder /Elaka podi : 1/4 tablespoon


  • In a bowl,add the rice flour using water and coconut oil make a soft dough and cover it.
  • Clean and wipe the plantain leaf pieces and spread the oil on the back side of the leaves.
  • Make small balls out of the rice flour dough and spread it as thin as possible.
  • Then start drawing cris cross lines with help of toothpick like grill marks,only smaller cubes.
  • In wide & big pan,add water and allow it to boil, Once it comes to a rolling boil, drop the banana leaves with ada into it and steam the flour batter for 2-3 minutes or till it becomes transparent.
  • Remove from the pan and put it in another container of warm water.
  • Strain it and rinse 3-5 times with cool water thoroughly to remove all the excess stickiness of oil out of it.
  • Boil 1/2 cup of water and add jaggery and keep on stirring till it is fully melted (almost the consistency of honey), strain it and keep aside.
  • Fry separately the coconut & cashews in 1 tbsp of ghee and keep it aside.
    Heat 1 tbsp of ghee in a thick bottomed flat utensil or Uruli (nonstick woks can also be substitute.
  • Add the ada piece and fry for few seconds, add melted jaggery and stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan.
  • Add the 3rd thin milk /monnampal mix well and cook till it becomes thick.
    Add the 2nd semi thick milk/randaampal and stir well until it become thick again.
    Add the 1st thick milk/thanipaal and stir well. Do not boil.
  • Remove from the fire and add the fried cashew nuts and coconut.
    Add the cardamom powder and dry ginger powder and cover the pan with a tight lid for few minutes and mix well.
    Yummy Ada Pradhaman is ready to serve. Serve hot or cold.


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