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Main Course

Chammanthi Ada

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

45 min total|Prep 45 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

300 g Rice flour
Hot Water, to taste
1, shredded Coconut
4 Shallots
1 Green chilly
1 tsp Chilly powder
Salt, to taste
1/2 tsp Mustard
1 tbsp Coconut oil

Preparation

Step 1
Grind coconut, shallots, chilly powder, green chilly, and salt together.
Step 2
Cook mustard in coconut oil and add the grinded coconut to it. cook it, stirring for 3-5 minutes in low flame.
Step 3
Keep the coconut chutney aside.
Step 4
Knead rice flour with hot water as needed to make a smooth dough.
Step 5
Make medium sized balls out of it and press it on a banana leaf.
Step 6
Spoon in the coconut chutney and fold it in half. Press the sides.
Step 7
Steam cook the adas 3-5 nos at a time. Make sure that each adas are covered in banana leaves, otherwise it will get sticked on to each other.
Step 8
Serve it as an evening snack or breakfast.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Chammanthi Ada

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

45 min total|Prep 45 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

300 g Rice flour
Hot Water, to taste
1, shredded Coconut
4 Shallots
1 Green chilly
1 tsp Chilly powder
Salt, to taste
1/2 tsp Mustard
1 tbsp Coconut oil

Preparation

Step 1
Grind coconut, shallots, chilly powder, green chilly, and salt together.
Step 2
Cook mustard in coconut oil and add the grinded coconut to it. cook it, stirring for 3-5 minutes in low flame.
Step 3
Keep the coconut chutney aside.
Step 4
Knead rice flour with hot water as needed to make a smooth dough.
Step 5
Make medium sized balls out of it and press it on a banana leaf.
Step 6
Spoon in the coconut chutney and fold it in half. Press the sides.
Step 7
Steam cook the adas 3-5 nos at a time. Make sure that each adas are covered in banana leaves, otherwise it will get sticked on to each other.
Step 8
Serve it as an evening snack or breakfast.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.