Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Chakka Ada

Banana leaf-wrapped steamed parcels filled with a rich jackfruit-jaggery-coconut mixture encased in a thin rice flour shell — the most prized seasonal variation of ada, made when jackfruit is at its peak. The rice wrapper is similar to regular ada, but the filling is almost entirely jackfruit-based, often including jackfruit seeds (boiled and mashed) for additional texture.

🧺 Ingredients

• 1 cup (120 g) rice flour
• 3/4 cup (180 ml) boiling water
• 1/4 tsp (1.5 g) salt
• 1 tsp (5 ml) coconut oil
• 1.5 cups (225 g) ripe jackfruit flesh, roughly mashed
• 60 g jaggery, grated
• 1/2 cup (50 g) freshly grated coconut
• 1/4 tsp (0.5 g) cardamom powder
• 2 tbsp (20 g) jackfruit seeds, boiled and coarsely mashed (optional)
• During jackfruit season, chakka ada freezes well (before steaming) for 2 weeks.

👩‍🍳 How to make Chakka Ada

1. Combine mashed jackfruit, jaggery, coconut, cardamom, and jackfruit seeds (if using) in a pan.
2. Cook over medium heat for 4–5 minutes, stirring, until jaggery melts and mixture thickens enough to hold shape.
3. Cool.
4. Mix rice flour and salt.
5. Pour boiling water gradually while mixing to form a soft, smooth dough.
6. Add coconut oil.
7. Work while hot.
8. Spread a thin layer of rice paste on each banana leaf piece.
9. Place 2 tbsp jackfruit filling in centre.
10. Fold leaf over to enclose.
11. Steam 18–20 minutes until leaf darkens and paste feels firm.

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