Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Lunch

Sarkara Ada

Traditional 146. Sarkara Ada recipe

🧺 Ingredients

• 2 cups rice flour (fresh-ground)
• 3/4 cup jaggery, grated
• 1/4 cup grated fresh coconut
• 3 tbsp coconut oil
• 2-3 green cardamom pods, crushed
• Pinch of salt
• 200ml water

👩‍🍳 How to make Sarkara Ada

1. Toast rice flour (3 mins, medium heat 160°C): Heat 1 tbsp coconut oil, add rice flour. Fry stirring constantly for 2 minutes. Visual: flour will turn light golden, become fragrant. Cool slightly.
2. Prepare filling (5 mins, no heat): Mix jaggery, grated coconut, crushed cardamom, salt. Visual: mixture should be uniformly mixed, no lumps of jaggery.
3. Make jaggery syrup (2 mins, medium heat 160°C): Heat 100ml water with remaining jaggery in pot, simmer until reaches string consistency (when 1 drop on cold plate forms sticky thread). Visual: syrup will become thick and glossy. Cool slightly.
4. Prepare batter (3 mins, no heat): Mix toasted rice flour, salt, 100ml water. Stir to form thick dough. Visual: consistency like thick pancake batter.
5. Fill and fold (10 mins, no heat): Spread 2 tbsp batter on palm leaf (or plastic), add 1 tbsp filling in center, fold into triangle. Heat 2 tbsp coconut oil on griddle, fry cakes until golden on both sides. Visual: outer surface golden-brown, slightly crispy.
6. Coat with syrup (2 mins, low heat 130°C): Immediately after frying, coat hot ada with jaggery syrup. Visual: ada will glisten, syrup will coat surface, may slightly harden as cools.

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