Pazham Ada, also known as Ethapazham Ada, is a traditional Kerala sweet treat made from ripe nendran bananas, jaggery, and coconut, all wrapped in fragrant banana leaves. This delicious snack is a favorite during the chai time and is a wonderful way to enjoy the natural sweetness of bananas in a unique form.
A Taste of Kerala’s Unique Bakery Delights
I was always fascinated by the variety of snacks available in Kerala’s bakeries. Despite using similar ingredients, each treat had its own distinct flavor and texture. Pazham Ada is one such snack that stands out. The combination of ripe nendran bananas, jaggery, and coconut wrapped in banana leaves and steamed to perfection is a true representation of Kerala’s culinary creativity. It’s a perfect tea-time snack, especially for kids who might not be fans of eating nendran bananas in their natural form—they’ll love this!
video recipe
Ingredients
- For the Filling:
- 1 cup jaggery
- 1/2 cup water
- 1/8 tsp ghee
- 2 ripe nendran bananas, chopped
- A pinch of cumin powder
- 1/2 tsp cardamom powder
- 1/8 tsp dry ginger powder
- A pinch of salt
- 1/2 cup grated coconut
- For the Dough:
- 3/4 cup rice flour
- For Wrapping:
- Banana leaves (cut into small rectangles)
Instructions
- Prepare the Jaggery Syrup:
- In a pan, take 1 cup of jaggery and 1/2 cup of water.
- Let it melt and come to a boil. Once melted, strain the jaggery water and set it aside.
- Roast the Bananas:
- In another pan, heat 1/8 tsp of ghee and add the chopped ripe nendran bananas.
- Fry the bananas until they get roasted and start to soften.
- Using a ladle, mash the bananas slightly in the pan.
- Cook the Banana Mixture:
- Add the strained jaggery water to the roasted bananas and mix well.
- Let the mixture cook further until the banana is well cooked in the jaggery syrup.
- Add a pinch of cumin powder, 1/2 tsp cardamom powder, 1/8 tsp dry ginger powder, and a pinch of salt. Mix everything thoroughly.
- Finally, add 1/2 cup of grated coconut and cook for another minute.
- Prepare the Dough:
- Gradually add 3/4 cup of rice flour to the banana mixture in parts, mixing well to avoid any lumps.
- Cook the mixture on low heat until it forms a thick dough.
- Prepare the Banana Leaves:
- Cut the banana leaves into small rectangles.
- Heat the banana leaves directly over a flame for a few seconds to soften them, making them easier to fold.
- Assemble the Pazham Ada:
- Take a piece of softened banana leaf and place a portion of the banana mixture in the center.
- Fold the edges of the banana leaf towards the center to create a triangular shape, similar to a samosa. Fold and Press gently to seal the edges.
- Repeat the process with the remaining banana mixture and banana leaves to make the dumplings. Watch the video for clear instructions
- Steam Cook:
- Steam the wrapped banana dumplings for about 15 minutes.
- Once done, allow them to cool slightly before unwrapping the leaves and serving.
step pics
Take jaggery in a pan
add water
let it melt and boil
strain it
jaggery water is ready
heat ghee in a pan
add chopped banana
cook until slightly roasted
mash it slightly with the back of the ladle
add jaggery water
let the banana cook in the jaggery water
add cumin powder
cardamom powder
dry ginger powder
pinch of salt
mix everything and cook for minute
add grated coconut
mix well.
add rice flour in batches and mix well
mix to form a lump free dough
mix it on a low heat until it forms smooth dough
heat the banana leaves in direct flame to soften it
fold the edges to centre to form a triangle
fill it with the stuffing
gently press and fold it back
wrap the edges to seal it
steam cook for 10-15 mins
open and cool it a bit before serving
Delicious pazham ada
soft and tasty
Expert Tips
- Choosing Bananas: Ensure that the nendran bananas are ripe but firm. Overripe bananas may become too mushy during cooking.
- Banana Leaf Preparation: Softening the banana leaves over an open flame makes them pliable and prevents them from tearing when folded.
- Even Filling: Distribute the filling evenly across the banana leaves to ensure consistent cooking and flavor in each ada.
- Serving: Serve the Pazham Ada warm with a cup of tea.