Name: Banana Ada
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 ripe bananas, mashed; 1 cup grated coconut; 1/2 cup grated jaggery or brown sugar; 1/4 teaspoon cardamom powder; 1 pinch salt; 1 cup rice flour; 1 1/4 cups water; 1 teaspoon ghee; Banana leaves, cut into small rectangles; 1 teaspoon coconut oil

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Banana Ada is a traditional steamed sweet snack made with soft rice dough and a fragrant banana-coconut filling. I love how the ripe banana, coconut, jaggery, and cardamom come together inside tender rice flour parcels wrapped in banana leaves. It feels comforting, simple, and full of homemade flavour.

Banana Ada

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed

1 cup grated coconut

½ cup grated jaggery or brown sugar

¼ teaspoon cardamom powder

1 pinch salt

1 cup rice flour

1 ¼ cups water

1 teaspoon ghee

Banana leaves, cut into small rectangles

1 teaspoon coconut oil

Directions

In a pan over low heat, I combine the mashed bananas, grated coconut, jaggery, cardamom powder, and a pinch of salt. I cook the mixture for 4 to 5 minutes, stirring gently, until it thickens slightly. Then I remove it from the heat and let it cool.

In another pan, I bring the water to a gentle boil with the ghee and a small pinch of salt.

I reduce the heat and gradually add the rice flour, stirring continuously until a soft dough forms. Then I turn off the heat and allow it to cool slightly.

I knead the warm dough until it becomes smooth and soft. When needed, I grease my hands lightly with coconut oil.

I lightly pass the banana leaves over a flame or warm surface for a few seconds to make them flexible.

I take a small portion of dough and flatten it gently onto a banana leaf into a thin oval shape.

I place a spoonful of the banana-coconut filling in the center, then fold the leaf over to cover the filling.

I repeat the process with the remaining dough and filling.

I arrange the wrapped adas in a steamer and steam them for 10 to 12 minutes, until they are cooked through and aromatic.

I remove them from the steamer, let them cool slightly, and serve them warm or at room temperature.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 180 kcal per serving

Variations

I sometimes use brown sugar instead of jaggery when I want a milder sweetness. For a richer filling, I add a little extra grated coconut. I also like adding a small pinch of dry ginger powder for a warmer flavour.

When banana leaves are not available, I use parchment paper for wrapping, though I prefer banana leaves for their aroma and traditional feel.

Storage/Reheating

I store leftover Banana Ada in an airtight container in the refrigerator for up to 2 days. I let them cool fully before storing so they do not become too moist.

To reheat, I steam them for a few minutes until soft and warm again. I avoid microwaving for too long because the rice dough can turn dry or chewy.

FAQs

Can I make Banana Ada without banana leaves?

Yes, I can use parchment paper instead. However, I prefer banana leaves because they add a gentle aroma and keep the ada soft while steaming.

Can I use brown sugar instead of jaggery?

Yes, I can use brown sugar if jaggery is not available. Jaggery gives a deeper traditional flavour, while brown sugar makes the filling slightly milder.

Why is my rice dough cracking?

The dough may crack if it is too dry or not kneaded while warm. I add a tiny splash of warm water if needed and knead until smooth.

Can I make the filling ahead of time?

Yes, I can prepare the banana-coconut filling ahead and refrigerate it for a few hours. I let it come closer to room temperature before filling the dough.

Should Banana Ada be served hot or cold?

I like serving Banana Ada warm, but it also tastes good at room temperature. The texture is softest when freshly steamed.

Conclusion

Banana Ada is a comforting traditional sweet that brings together soft rice dough, ripe banana, coconut, jaggery, and cardamom in a simple steamed snack. I love making it when I want something homemade, fragrant, and satisfying without much fuss.

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Banana Ada

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Author: Cheryl
Total Time: 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Banana Ada is a traditional steamed sweet made with soft rice dough filled with a fragrant mixture of banana, coconut, jaggery, and cardamom. It is light, comforting, and perfect as a homemade snack or festive treat.

Instructions

In a pan over low heat, combine mashed bananas, grated coconut, jaggery, cardamom powder, and a pinch of salt. Cook for 4 to 5 minutes, stirring gently, until slightly thickened. Remove from heat and let cool.
In another pan, bring water to a gentle boil with ghee and a pinch of salt.
Reduce heat and gradually add rice flour, stirring continuously until a soft dough forms. Turn off heat and let cool slightly.
Knead the warm dough until smooth and soft, greasing hands lightly with coconut oil if needed.
Lightly warm banana leaves over a flame or hot surface to make them flexible.
Take a small portion of dough and flatten it into a thin oval shape on a banana leaf.
Place a spoonful of filling in the center and fold the leaf over to seal.
Repeat with remaining dough and filling.
Arrange in a steamer and steam for 10 to 12 minutes until cooked through and aromatic.
Remove, cool slightly, and serve warm or at room temperature.