Authentic Rice Flour Dumpling Recipe – Kerala Style Ada Pidi

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Flour Dumpling Recipe – Kerala Style Ada Pidi

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Ada Pidi. These little rice flour dumplings are a staple in Kerala, and honestly, they’re pure comfort food. I remember my grandmother making these for me when I was little, and the smell alone instantly transports me back to her kitchen. It’s a simple recipe, but the result is just so satisfying. Let’s get cooking!

Why You’ll Love This Recipe

Ada Pidi is more than just a snack; it’s a little piece of Kerala’s culinary heritage. It’s wonderfully light, subtly flavorful, and incredibly versatile. Plus, it’s surprisingly easy to make, even if you’ve never worked with rice flour before. If you’re looking for a unique and delicious Indian treat, you absolutely have to try this! It’s perfect for a cozy evening, a light lunch, or even as a side dish.

Ingredients

Here’s what you’ll need to make these delightful dumplings:

• ½ cup rice flour / idiyappam flour (about 60g)
• Salt to taste (around ¼ tsp)
• Water as needed (approximately ½ – ¾ cup / 120-180ml)

Ingredient Notes

Let’s talk about the star of the show: rice flour! Specifically, idiyappam flour is ideal for Ada Pidi. It’s a slightly coarser grind than regular rice flour, which gives the dumplings a lovely texture.

If you can’t find idiyappam flour, don’t worry! Regular rice flour will work just fine, but the texture might be a little different – slightly smoother. You can even try blending regular rice flour with a tablespoon of cornstarch for a similar effect.

The key is getting the dough consistency right. We want it smooth, but not sticky, and definitely not crumbly. Think playdough – that’s the sweet spot! Salt is important too, it really brings out the flavour.

Step-By-Step Instructions

Alright, let’s make some Ada Pidi!

1. First, in a nice, roomy bowl, combine the rice flour and salt. Give it a good mix.
2. Now, slowly start adding water, a little at a time. Use your hand to gently mix it in.
3. Keep adding water and kneading until you form a smooth dough. It shouldn’t be too tight or too loose – remember, playdough consistency! This usually takes about 5-7 minutes of kneading.
4. Time to shape the dumplings! Pinch off small portions of the dough (about the size of a chickpea).
5. Gently roll each portion into a small circle, then use your thumb to create a little dent in the center. This shape is what makes Ada Pidi so special!
6. Bring a pan of water to a boil. Carefully drop the dumplings into the boiling water, in batches so you don’t overcrowd the pan.
7. Let them cook undisturbed for about 2 minutes. Then, gently stir to prevent them from sticking together.
8. Simmer for another 8-10 minutes, or until the dumplings turn slightly coarse and float to the surface.
9. Drain the Ada Pidi well and serve immediately!

Expert Tips

• Don’t overcook! Overcooked Ada Pidi can become mushy.
• Gentle is key. Be gentle when stirring to avoid breaking the dumplings.
• Batch cooking: Cooking in batches ensures the water temperature doesn’t drop too much, resulting in perfectly cooked Ada Pidi.
• Kneading: Proper kneading is crucial for a smooth dough. Don’t rush this step!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Rice flour is naturally gluten-free, making this a fantastic option for those with dietary restrictions.
• Spice Level: For a little kick, add a pinch of green chili paste to the dough. My friend, Priya, loves adding a tiny bit of turmeric for colour and flavour too!
• Festival Adaptations: During Onam or Vishnu festivals in Kerala, Ada Pidi is often served with pazham pori (banana fritters) and aviyal (mixed vegetable curry). It’s a truly festive meal!

Serving Suggestions

Ada Pidi is delicious on its own, but it really shines when paired with something flavorful.

• Grated Coconut: This is the most traditional accompaniment. The sweetness of the coconut perfectly complements the subtle flavour of the dumplings.
• Coconut Chutney: A classic pairing!
• Sambar: For a more substantial meal, serve with a side of sambar.
• Curry: A mild vegetable or lentil curry also works beautifully.

Storage Instructions

Ada Pidi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving. They won’t be quite as good as fresh, but still tasty!

FAQs

1. What type of rice flour is best for Ada Pidi?

Idiyappam flour is ideal, but regular rice flour works too. If using regular rice flour, consider adding a tablespoon of cornstarch for a similar texture.

2. How do I know if the dough consistency is correct?

The dough should be smooth, pliable, and not sticky. It should feel similar to playdough.

3. Can I make Ada Pidi ahead of time?

You can shape the dumplings and store them in the fridge for a few hours before cooking. However, it’s best to cook them just before serving.

4. What is the traditional way to serve Ada Pidi in Kerala?

Traditionally, Ada Pidi is served with grated coconut, especially during festivals.

5. My Ada Pidi are sticking together – what went wrong?

You likely overcrowded the pan, or didn’t stir gently enough. Make sure to cook in batches and stir carefully to prevent sticking. Also, ensure the water is at a rolling boil when you add the dumplings.