This is a traditional payasam recipe from Kerala which is made with rice flour, jaggery and coconut milk. I have replaced rice flour with with oatmeal. The taste is just the same.You must try out this healthy version.
Oats .. 1 cup (dry grind to a fine powder)
Jaggery ... 1/2 cup
Cardamoms ... 4
Cashewnuts ... handful
Coconut milk .... 1/4 cup
Desi ghee ... 2 tbsps
1. Grind the oats to a fine powder. Mix water to make a smooth dosa like batter.
2. Take a banana leaf and cut into big square pieces.
3. Heat them over the flame to soften them a bit to make the rolling easy.You may use foil paper if you can't get banana leaves.
4. Spread batter with a spoon leaving the edges like you spread a dosa. I have used foil today.
5. Roll them carefully and seal the foil paper edges. If using banana leaves tie them with threads.
6. Steam them in a double boiler for 10 - 12 minutes.
7. Immerse the rolls into chilled water. They will easily open up after this step.
8. Remove the steamed ada strips from the water and set aside.
10. Now cut the ada strips into pieces and add the steamed ada and cook until done. Add cardamoms while cooking.
11. Stir in the coconut milk and simmer until you get the desired consistency.
12. Heat ghee and lightly fry the cashew nuts and add them to the pradhaman.
Mouthwatering sweet !ReplyDelete
Thanks Priya :)Delete
This is indeed a very new recipe and cooking technique for me. Is the consistency smooth or do you have pieces that you have cut from the steamed rolls??ReplyDelete
There are soft, small pieces of the steamed dough too..Thanks for likinh NaynaDelete
I've been making vegetarian Indian food a lot lately, and this looks like one my friends would devour!ReplyDelete
I am sure she will :)Delete
You have given a very nice twist to the traditional ada pradhaman which uses rice flour batter for the ada . Well explained tips on how to prepare the oats ada .ReplyDelete
Thanks Priya. Love to give a little twist to my recipes sometimes.Delete
Beautiful and wholesome. This is so tempting, I love the detailed descriptions.ReplyDelete
This is one of my favourite payasam tooDelete
Lovely pradhaman. Liked the steamed method which you have done here, it must be yummy.ReplyDelete
Thanks Jayashree. Yes it tastes awesomeDelete
Mostly all kheer and payasam recipes I've come across so far are all prepared in the standard way of cooking the main ingredient in milk, water and adding the sweetener. However, your Oats Ada Pradhaman is a totally new method for me. Love how you've shared a traditional recipe.ReplyDelete
Thanks Mayuri. This is one of my favourite payasam . I had first tasted in a restaurant called Coconut Grove years ago when I was not into blogging.Delete
what a lovely, healthy twist to the Oats Pradhaman, Shobha ji ! very very nice with the addition of OatsReplyDelete
Thanks Kalyani. I like to try out a lot of recipes with oats.Glad you liked it.Delete
Oh my goodness!! We make ada pradhanmantri and paalada pradhaman with rice ada. This is an innovative way to use oats. I have never thought about it. Totally loved this unique kheer.ReplyDelete
So glad you liked my idea. Do give it a try sometime.Delete
Lovely twist to the traditional recipe. I have never made this sweet. Thank you for the detailed explanation. I am sure it tastes heavenly.ReplyDelete
Yes Preethi. When I tasted this for the first time in a restaurant I fell in love with this desert though I am not fond of deserts.Delete
Wow Shobhaji.. this looks yummy and healthy.. never tried oats for Kheer.. will have to try thisReplyDelete
Thanks Sarika. Do give it a try.Delete
Step by step pictures are very helpful when making this sweet for the first time. Thanks for sharing.ReplyDelete
Thanks for liking Usha.Delete
This method of cooking the ada is new to me. Loved the traditional recipe you have shared with a modern twist. YumReplyDelete
Yes, traditional recipes are always good. I love this one.Delete