VAZHAYILA ADA / Rice Parcel in Banana leaf

Kerala Diaries part 5/5

Talk about Kerala, delectable seafood delicacies, spicy curries, traditional sadhya and mouth-watering desserts such as halwa, payasam or appams, I am sure, none can resist them.  

"Vazhayila Ada", known as "Steamed Rice Parcel in Banana leaf", is a Traditional Kerala (South India) delicacy.  In Kerala Ela translates to banana leaf.  The quintessential usage of jaggery, coconut and milk makes this desserts an irresistible treat to the taste buds which is layered inside the rice or wheat paste in banana leaf and steamed in a steamer or idly vessel.   When I think of this delicacy it brings in my childhood nostalgia and the kitchen filled with the aroma of steaming banana leaves and distinct flavor.  This is so organic, natural, simple, health and yummy food. yum…I love it.  It is a heavenly yet healthy mixture.  

In my quest to learn and explore kerala regional cuisine and to participate in a Cookery contest sponsored by #M3Kitchen this is my last Monsoon Recipe.  Winning a Recipe competition is always thrilling. But winning is not the only Aim, winning is just “luck by change”, as i call it.  It’s the learning process that I have gone thru and the positive support of my family, this brings in the willingness to learn and self develop and ultimately creates long term impact.  

It's been so many years now and I definitely wanted to make this and in my Kerala culinary exposure for this year.  Since this being the last dish during my vacation, I thought not to make any changes to the authenticity of this delicacy.  But yes, I wanted to use the organic ingredients and if possible from my mom’s kitchen garden.  So in this recipe I have the wrapping banana leaf and coconut from the kitchen garden and the rice powder is also prepared at home.  

When i was preparing this dish, i was little skeptical thinking that my son would not like this desert/snack.  But I was really amazed that he ate 4 pieces in one go and requested me to make the same for the next day.   This was a surprise for me as he turned out to eat healthy.  So let’s begin with the recipe.

Ingredients:

2 cup Rice Flour (roasted)

1/4tsp Salt
1 1/2 cup Hot Water approx

1 tbsp oil (optional)

Banana leafs

For Filling:

1 cup Coconut grated
1/2 cup Jaggery grated

1/4 tsp Cardamom powder

Procedure:

Mix the cardamom, jaggery with coconut and keep aside.

Boil water and add salt.  Remove from the flame and then in parts add the rice flour and continuously keep folding it together with a spoon.  Once the entire flour has been folded in, cover it with a lid and let it rest and cool down.   Then made it smooth dough as Chappathi.  Adding hot water is to make the dough soft and smooth.

Take a big banana leaf, wash it and cut into rectangles shape of approx 8 to 10 inches each pieces.

Mix the dough again and make big lemon size balls.  Place the rice balls on the banana leaf and with wet hands gently flatten it using your finger tips to form a flat round even shape.  Keep wetting your hands so that the round shape will be smooth.  Flatten it using your finger tips to form a thin even layer of dough.

Spoon in generous amount of filling over one half of the pressed dough.  It is optional to make thin appam or a little thicker appam, but make sure you are generous with the filling that you place inside.  

Fold the leaf into half and gently press the edges to seal the filling inside together.   Allow the steamer to boil and place in all the folded banana leaves in the steamer / idly pot on medium flame.  This will take 12 to 15 minutes to cook.  You can make it in one batch or two batches depending on the steamer size.

Let the "Vazhayila Ada" cool and then it is ready to be served.

Notes:

·         If banana leaf is not available them u can use parchment paper.

·         You may replace jaggery with sugar.

This recipe is very similar to Kozhukotta.  The indgredients and procedure is all same except no Banana leaf.

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