The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

Ingredients:
ADA
Jaggery, Banana Coconut in rice flour pastry
Steamed in a banana leaf!
Drinks & Desert
Rice Flour Chapati pastry (see page 44)
Jaggery or Rapadura 20 gm
Fresh Cumin seed powder 3gm
Fresh Cardamom powder 5gm
Banana (cooking banana) one small cup cut into small pieces
Banana leaf or grease proof paper and alfoil
Coconut freshly grated one half cup – or soaked and chopped desiccated coconut
In Kerala, South India no person would ever consider to not use a fresh coconut.
However if you use desiccated coconut it will need to chopped in tiny pieces and
soaked for a few hours to try and restore the coconuts natural unctuous soft nature. I
often reflex that India is considered a developing country and the Western cities are
considered developed, yet as mentioned culturally there is no acceptance of processed
foods. You may walk into a shop that resembles timber from the tip and order a fruit
juice, the vendor will produce fresh fruit and prepare the juice as you wait.
If you need to use the desiccated coconut best to give it time to become soft and
unctuous by chopping, blending and soaking and allowing the mixture to sit. Drain
before use.
Assemble all the ingredients and mix, the coconut, jaggery or rapadura, cumin and
cardamom powder and the banana.
Take a banana leaf and press a rough 6-9 cm circle of rice dough to the leaf about 3-
4mm thick, add the ingredients to half the circle of dough, fold and gently press and
fold the banana leaf. Steam for 6-8 minutes.
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