Jackfruit Dumplings (Eda Ada)

Yummy Kerela style Eda Ada ...Try this

Preparation time 25-30 mins

Cooking time -15 mins

Ingredients

Rice flour 1 cup

salt to taste

water 3/4 cup

For filling

Ripe Jackfruit (deseeded cooked) 1/2 cup

Jaggery 1/3 cup

Grated coconut 1/3 cup

cardamom powder 1/2 tsp

Cumin powder /1/2 tsp

Dry ginger powder 1/4 tsp

Ghee 2 tsp

cashews chopped 1 tbsp(optional)

Method

1. Heat a pan and add the jaggery with 2 tbsp water. Melt the jaggery and strain,keep aside.

2. In another pan, heat the ghee. When it is hot,add the cashews and fry lightly.

3. To this add, chakka varetti, strained jaggery water, grated coconut, ground dry ginger, cardamom powder and cumin powder. Mix it well and wait till the moisture is dried up. Switch off flame and leave to cool. Divide the filling in six equal portions and leave covered.

4. In a sauce pan, boil water for making the dough like we do for idiyappam . in the mean time,add the flour in another bowl with salt. Add the boiled water to the flour and make a dough just like for idiyappam. Dip your hands in ice cold water and knead the dough when it is still hot so that the dough is soft.Make six equal portions of the dough, keep covered till further use.

5. Cut out banana leaves by removing the middle rib and cut in small rectangular pieces. If using frozen leaves, then thaw and cut pieces.Wash under running water and keep aside.

6. Keep a bowl of water ready to dip your hands in water and spread the dough. Now, take a banana leaf and place a portion of the dough. Start spreading the dough using your hands, when the dough becomes sticky ,dip your fingers in water and spreed evenly and thin as possible in a round or rectangle or oval shape.