Kozhi Ada

Instructions

1. 1

   Cook and Shred the Chicken

   • In a pressure cooker or a pot, combine the chicken chunks, 1/2 tsp of the turmeric powder, and 1/2 tsp of the salt.
   • Add 1/2 cup of water and cook until the chicken is tender. This takes about 2-3 whistles in a pressure cooker or 10-12 minutes in a covered pot.
   • Once cooked, drain any excess water. Allow the chicken to cool down slightly, then shred it finely using a fork or your hands. Set aside.
2. 2

   Prepare the Chicken Filling

   • Heat 2 tbsp of coconut oil in a pan over medium heat.
   • Add the finely chopped onions and sauté for 6-7 minutes until they become soft and translucent.
   • Add the ginger-garlic paste, green chilies, and curry leaves. Sauté for another 1-2 minutes until the raw aroma disappears.
   • Reduce the heat to low and add the spice powders: the remaining 1/4 tsp turmeric powder, 1 tsp red chili powder, and 3/4 tsp garam masala. Stir for 30 seconds until fragrant.
   • Add the shredded chicken and the remaining 1/4 tsp salt. Mix thoroughly to coat the chicken with the masala. Cook for 3-4 minutes.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool completely.
3. 3

   Make the Dough for the Ada

   • In a large bowl, place the roasted rice flour and the remaining 1/2 tsp salt.
   • In a separate pot, bring 1.5 cups of water with 1 tbsp of coconut oil to a rolling boil.
   • Gradually pour the boiling water into the rice flour, mixing continuously with a wooden spoon or spatula until a rough, shaggy dough forms.
   • Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and soften.
   • While the dough is still warm but cool enough to handle, knead it for 3-4 minutes into a smooth, soft, and pliable dough. It should not be sticky.
4. 4

   Assemble the Kozhi Ada

   • Divide the dough into 12 equal-sized balls.
   • If using a banana leaf, briefly pass it over a low flame to make it pliable. Grease the leaf or a piece of parchment paper with a little oil.
   • Place a dough ball on the greased surface and flatten it with your fingertips into a thin circle about 4 inches in diameter.
   • Spoon 1-2 tablespoons of the cooled chicken filling onto one half of the circle, leaving a small border.
   • Carefully fold the other half over the filling to form a half-moon shape (crescent).
   • Gently press the edges with your fingertips or a fork to seal them completely. Repeat the process for all the dough balls.
5. 5

   Steam the Adas

   • Arrange the prepared adas in a greased steamer basket, ensuring they don't overlap.
   • Steam over medium-high heat for 10-12 minutes.
   • The adas are cooked when the outer covering changes from a chalky white to a slightly translucent, glossy finish and feels firm to the touch.
   • Carefully remove the adas from the steamer. Serve hot with tea or as an appetizer.