Vermicelli Ada / Semiya Ada - A Kerala Evening Snack Recipe

Vermicelli Ada

Ingredients

Semiya / Vermicelli - 1 cup

Chopped nendram palam / Ripe plantain - 1/2

Grated coconut - 1/4 cup ( heaped)

Jaggery - less than 1/4 cup

( add more or less according to the sweetness of the plantain)

Chopped cashew nuts - 15

Raisins - 1 tbsp

Cardamom powder - 1/4 tsp

Ghee - 1 & 1/2 tsp

Method

Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.

Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute. 

Once cooled completely mix the cardamom powder and jaggery.

Now add the cooked semiya into the prepared mixture and mix well.

Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.

Cool completely and gently remove from the leaf and enjoy!

Note:

a) Instead of jaggery you can add sugar.

b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.

c) There is no exact measurement for this recipe add ingredients according to your taste.

d) Make sure semiya is not over cooked.

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