Semiya Ada (also known as Vermicelli Ada or Semiya Ilayada) is a traditional Kerala sweet snack — a soft, steamed rice-vermicelli parcel wrapped in banana leaves and filled with a sweet coconut-jaggery or sugar mixture, often with ripe plantain or nuts for extra flavor. It is an effortless dish to make, and gives a traditional Kerala sweet taste as well. It takes less time, too.
Unlike usual ada recipes, rice or wheat flour is not used for its preparation. Instead, thick Vermicelli payasam is prepared and wrapped in banana leaves. The steaming process is also not used. They are cooked on a hot tawa by flipping both sides.
Ingredients for Semiya Ada:
1. Ghee – 2 small spoons
2. Vermicelli (Semiya) – 1 cup
3. Boiled milk – 3 cups
4. Sugar – ¾ cup
Coconut scraped – 1 cup
Cardamom powder – ½ tsp
5. Banana leaves – To make ada
How to prepare Semiya Ada?
1. Heat a pan and fry vermicelli in one spoon of ghee.
2. Pour boiled milk into it and cook the vermicelli well. Water content should be fully absorbed.
3. Take vermicelli from the flame, add remaining ghee and ingredients no: 4. Mix it well.
4. When the mixture cools off a little bit, make small balls from it.
5. Slightly heat the banana leaves by placing them in the fire, and press each semiya ball on each bit of banana leaf.
6. Cover well using another piece of banana leaf and place them on a heated tawa.
7. Flip both sides in a hot tawa and bake well in a low flame to prepare semiya ada.
Archive: Vanitha Magazine August 16-31, 2016.
Read a few more vermicelli recipes. Here is the page link. Click on the images in the gallery to read.
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