Kozhi Ada
Malabar snack of steamed rice pockets filled with spicy chicken.
About this dish
Kozhi Ada is a classic Mappila (Malabar Muslim) snack, often prepared for Iftar or afternoon tea. Unlike the sweet versions of Ada, this savory variant features a thin, steamed rice dough shell enveloping a robustly spiced chicken filling. It showcases the region's expertise in steaming techniques and balanced spice profiles.
Ingredients
Chicken Filling
- 250g Chicken breast, finely minced
- 2 large Onions, finely chopped
- 1 tbsp Ginger-garlic paste
- 3 Green chilies, finely chopped
- 1/2 tsp Turmeric powder
- 1 tsp Malabar Garam Masala
- 1 tsp Black pepper powder
- 2 tbsp Coconut oil
- 1 sprig Curry leaves, chopped
Rice Dough (The Shell)
- 2 cups Roasted rice flour (Pathiri podi)
- 2.25 cups Water
- 1/2 tsp Salt
- 1 tsp Ghee or Coconut oil
Method
- 1
Sauté the Aromatics
Heat coconut oil in a pan over medium heat. Sauté the onions until they turn translucent and soft, then add the ginger-garlic paste and green chilies, frying until the raw smell dissipates (about 3 minutes).
- 2
Cook the Chicken Filling
Add the minced chicken, turmeric, pepper, and salt. Cook on medium heat, breaking up any lumps with your spatula, until the chicken is cooked through and the moisture has completely evaporated.
- 3
Finish the Masala
Stir in the Malabar garam masala and chopped curry leaves. Cook for another 2 minutes on low heat to let the flavors meld, then set aside to cool completely before stuffing.
- 4
Boil Water for Dough
In a deep pot, bring 2.25 cups of water to a rolling boil with salt and a teaspoon of ghee. The boiling must be vigorous to ensure the rice flour gelatinizes correctly.
- 5
Mix the Dough
Turn the heat to low and add the rice flour all at once. Stir quickly with a wooden spoon until the water is absorbed, then cover and let it sit off the heat for 5 minutes to steam.
- 6
Knead until Smooth
While the dough is still warm (but touchable), grease your hands and knead it for 5-8 minutes into a very smooth, pliable, non-sticky ball. This is crucial to prevent cracking during shaping.
- 7
Shape the Ada
Divide the dough into lemon-sized balls. Flatten a ball on a greased banana leaf or parchment paper into a thin circle about 4 inches in diameter using your fingers.
- 8
Stuff and Seal
Place a tablespoon of the chicken filling on one half of the circle. Fold the other half over to create a semi-circle and press the edges firmly to seal the pocket.
- 9
Steaming
Arrange the Adas in a steamer basket lined with banana leaves. Steam over boiling water on medium-high heat for 12-15 minutes until the dough looks glossy and firm.
- 10
Resting
Allow the Adas to rest for 5 minutes inside the steamer after turning off the heat. This prevents them from breaking when you lift them out.
Notes & variations
- Use 'Pathiri Podi' specifically for the best texture; regular rice flour may be too coarse.
- Ensure the filling is dry; any gravy will cause the dough to tear during steaming.
- You can wrap these individually in banana leaves before steaming for an enhanced aroma.
- Leftovers can be refrigerated and re-steamed for 3 minutes to regain softness.
Serve with
Serve warm with a spicy tomato chutney or simply as a standalone snack with Sulaimani (Malabar spiced tea).
Cook's note
Knead the dough while it is as hot as you can handle; this creates the softest, most elastic shell.