Wednesday, 6 March 2013

Chakka Ada

This is ma second post with jackfruit. You might be wondering if am not cooking anything else at ma home other than jackfruit. is the season of Jackfruit in Kerala and here it is called as "Chakka". Though am not a great fan of it, I like to have it if it is processed. My Mom and Aunt are ardent fans of this fruit. Keralites prepare umpteen dishes with this single fruit, using the raw one and ripe fruit.

Chakka ada is something that is usually prepared at everybody's house in Kerala. We can either have it for breakfast or can also be prepared as an evening snack for tea.

My mom brought some jackfruit preserved in jaggery syrup for me and we prepared chakka ada with that. So, here I share this recipe with you.

Happy cooking :-)

Jackfruit : 2 Cups
Rice flour : 2 Cups, roasted
Cardamom : 5 -6 Nos, powdered
Ghee : 1 Tbsp
Grated coconut :1 Cup
Hot water : As required
Salt : To taste
Plantain leaves : As required

For syrup
Jaggery  : 250 g
Water : 1 Cup

Melt jaggery in a cup of water and strain it for the syrup.
Cook jack fruit in the syrup till it turns mushy.
Add salt to the rice flour and mix well.
Make it into a dough (Little looser than chapati dough) with adequate hot water.
Add coconut to the dough and mix well.
Turn in the cooked jackfruit, powdered cardamom and ghee. Mix well with your hand.
Cut plantain leaves in to long rectangular pieces. Brush them with little ghee. Spread the dough on the leaves as thin as possible. Fold it into three. 
Complete this procedure till you use up the entire dough.
Steam it for 20 minutes.

Unfold it & enjoy!!!!
Ritu J. Rose

If you have the leftover syrup, adjust the water accordingly. Too much of water will make it sticky and leave it undercooked.
You can use black jaggery because it is nutritious and also adds colour to the ada.


Related Posts Plugin for WordPress, Blogger...