The picture above is that of a delicacy called 'Ela Adai'. It is steam-cooked in a banana leaf. Rice paste is spread on a banana leaf and jaggery and coconut are mixed and used as the filling. The leaf is then folded and steam-cooked. Adding cardamom powder enhances the taste. This is usually prepared on special festival days and offered as prasad.
- own image
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Iddlies are the staple breakfast of South Indians. People from other parts of India are also now loving this simple steam-cooked food that is prepared from the batter containing raw rice and urad dal. The batter is poured on a special mold and steam-cooked. These are very healthy and even given to toddlers who are starting solid foods and sick people too. The side dishes are coconut chutney and sambar ( pronounced saambaar). When I hear other people pronouncing Sambar incorrectly, I cringe. 😛
Kozhukattai is also a steam-cooked dish. it is a rice ball. Mustard is seasoned in a wok and then water is added along with salt and boiled, a spoonful of coconut oil is added and rice flour is added and mixed swiftly till the water is absorbed and a dough is formed. The dough is then cooled for a bit and balls with the hand are made and then steam-cooked. it is also served with coconut chutney. One can have it with just about anything, even sugar or jam too for those who have a sweet tooth. It is served hot. It is a common breakfast and dinner dish. Both light and filling, it is not very hard to prepare either.
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Last but not least, how can I forget to mention Puttu. Puttu is a steam-cooked dish that is prepared by stuffing rice flour and coconut intermittently in a hollow tube-like utensil which was originally inspired by the bamboo pole, I guess. it can also be stuffed in an empty coconut shell. Nowadays, you get the puttu maker in any utensil; shop or online too. It can be placed on the lid of a pressure cooker filled with water. The usual curry is brown chickpea curry. Puttu can also be had with bananas. The one in the image is that of wheat flour puttu.
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