Meen Ada

Meen ada

Meen Ada Recipe

Ingredients (Makes around 6)

1. Fish (boneless) – Around 300 gm, cut into small pieces

2. Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1/2 tsp

Pepper powder – 1/8 tsp

Salt –to taste

3. Coconut oil –  1.5 tbsp

4. Onion – 3/4 cup, finely chopped

Ginger – 1 tsp,minced

Garlic – 1 tsp, minced

Green chilly – 1 – 2, minced

Curry leaves – A few, minced

5. Tomato – 1 small, chopped

6. Turmeric powder – 1/4  tsp

Kashmiri chilly powder – 1/2 tsp

Coriander powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Pepper powder – 1/4 tsp

7. Grated coconut – 1/3 cup

9. Salt – To taste

For the ada

10. Roasted rice flour or idiyappam podi – Around 300 gm

Fennel seeds – 1/4 tsp (optional)

Salt – As required

Hot water – As required


For the fish filling

1. Combine the fish pieces with ingredients numbered 2. Cook  in a meen chatti/claypot or a pan (adding little water) stirring occasionally until fish pieces are done and water completely evaporates. Flake fish slightly with a spatula and transfer to a bowl.

2.  In the same pan, add 1.5 tbsp coconut oil and add chopped onion, little salt, ginger, garlic, green chilly and curry leaves. Saute until onion turns light brown. Bring down the flame. Add turmeric powder, chilly powder, coriander powder, garam masala powder, pepper powder and saute until their raw smell leaves. Add chopped tomatoes and cook until oil separates. Add cooked fish and grated coconut. Flake fish well and cook for 1 – 2 minutes until everything combines well. Check for salt. Mix well and switch off.

For the ada

1. Roasted rice flour –  1.5 cup (you can use idiyappam podi)
2. Salt – As required
3. Boiling water – As required
4. Oil – 1 tsp
5. Banana leaves/parchment paper

1. In a large bowl, combine rice flour and salt. Add boiling water little by little to the rice flour until it forms a dough, stirring continuously using a wooden spatula. When its warm enough to handle, make a smooth dough out of it (like how you do for idiyappam).

3. Cut banana leaf / parchment paper into rectangles. If you are using banana leaves, place them over flame to make them pliable (vazhayila vaattuka).

4. Make medium to large sized balls with the dough. Place each ball on the banana leaf and flatten them thinly with your fingertips. Dip your fingertips occasionally in water to make it easy to spread. Place around 2 tbsp of the fish  masala on one side of the dough. Fold the leaf from the other side and press the edges (you can fold the edges slightly if you want) carefully to seal all the fish masala inside. Transfer to a steamer carefully. Repeat the same with the rest of the dough and fish masala. Steam cook for 15 – 17 minutes in an idli cooker or steamer. Switch off the flame. Allow to cool for 5 – 10 minutes before serving.  Serve warm. Enjoy!

Meen ada

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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