Kozhi Ada
Kozhi Ada is a Malabar-style rice dumpling stuffed with a spiced chicken filling and steamed until soft. The outer layer stays tender while the savory filling turns juicy and fragrant with onion, ginger, and warming spices.
For 8 servings
- boil · ~12 min
Cook the chicken.
1.Add chicken, 0.5 cup water, 1 pinch turmeric powder, 1 pinch black pepper, and 1 pinch salt to a small pan.2.Cover and cook over medium heat until the chicken is cooked through and tender, 10 to 12 minutes.3.Let it cool slightly, then shred or mince the chicken finely.TIPCook the chicken just until done so the filling stays juicy after steaming. - saute · ~12 min
Make the chicken filling.
1.Heat 2 tsp oil in a pan over medium heat.2.Add onion, ginger, garlic, green chili, and curry leaves. Cook until the onion softens and turns lightly golden, 5 to 7 minutes.3.Add red chili powder, garam masala, 1 pinch black pepper, and 1 pinch salt. Mix well for 30 seconds.4.Add the shredded chicken and cook until the mixture turns fairly dry, 3 to 4 minutes.5.Stir in coriander leaves and let the filling cool completely.TIPKeep the filling dry, or the ada may tear while shaping. - boil · ~7 min
Prepare the rice dough.
1.Bring 2 cups water, 1 tsp oil, and the remaining salt to a gentle boil in a saucepan.2.Lower the heat and add the rice flour gradually, stirring continuously to avoid lumps.3.Cook for 1 to 2 minutes until the mixture comes together into a soft dough.4.Turn off the heat, cover, and rest for 10 minutes.TIPThe dough should feel soft and warm, not dry. If needed, sprinkle in a little warm water while kneading. - knead · ~4 min
Knead the dough until smooth.
When cool enough to handle, knead the warm dough for 3 to 4 minutes until smooth and crack-free. Divide it into 8 equal portions.
- assemble · ~15 min
Shape and fill the ada.
1.Take one dough portion and flatten it into a small disc with damp fingers.2.Press and spread it into a thin oval or round shape.3.Place 1 to 2 tbsp chicken filling in the center.4.Fold the dough over the filling and press the edges firmly to seal.5.Repeat with the remaining dough and filling.TIPKeep your fingers lightly wet while shaping so the dough stays smooth and does not crack. - steam · ~15 min
Steam the kozhi ada.
Arrange the shaped ada in a steamer in a single layer, leaving a little space between them. Steam over medium heat until the outer layer turns glossy and cooked through, 12 to 15 minutes.
- rest · ~5 min
Rest the ada for 5 minutes.
- serve
Serve the kozhi ada warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the chicken filling fully before stuffing, or steam trapped inside can make the rice dough split.
- 2If the dough starts cracking while shaping, knead in a spoonful of warm water rather than cold water.
- 3Cook the onion mixture until fairly dry before adding coriander leaves, so the ada holds its shape better.
- 4Seal the edges firmly with damp fingers; any gaps can let the juicy chicken filling leak during steaming.
- 5Do not overcrowd the steamer tray, or the ada may stick together and cook unevenly.
- 6Let the steamed ada rest for 5 minutes before lifting them out, which helps the rice wrapper set without tearing.
- 7These can be shaped ahead and kept covered for a few hours; prevent drying by laying a damp cloth over them.
Adapt it for your goals.
Spicier
Increase green chili and black pepper for a hotter, more robust filling that suits those who like a sharper Malabar-style heat.
coconutCoconut
Add a little grated coconut to the cooled chicken filling for a sweeter, richer Kerala-style touch and extra texture.
beefBeef
Use finely shredded cooked beef instead of chicken for a deeper, meatier stuffing while keeping the same shaping and steaming method.
miniMini
Shape smaller ada for teatime snacks or if you want bite-size portions that steam a little faster.
Why this is on our healthy list.
Good Protein From Chicken
The chicken filling adds satisfying protein, making the ada more filling than a plain rice dumpling.
Steamed Rather Than Fried
Steaming cooks the dumplings gently with very little added oil, keeping the texture soft without deep frying.
Aromatic Herbs and Spices
Ginger, garlic, curry leaves, coriander, and pepper bring flavor complexity without needing heavy sauces.
Frequently asked questions
The dough is usually too dry or too cool. Knead it while still warm and add a little warm water until it becomes smooth and pliable.
