Boil water in a pan, add salt to taste
Pour the boiled water little by little to the roasted rice flour, using spoon stir and mix well thoroughly until to a smooth dough
Cover and keep aside for 10 mins
When the dough is little warm and easier to handle
Knead well with your hand into a smooth dough, adding coconut milk, knead into a soft but firm dough, adding some more warm water if necessary
(Note -It should not be too thick or too loose. The consistency should be little looser than the chapatti dough)
Spread half tsp of butter all over the leaf with the finger
Place lemon size dough in the center of the leaf, flatten it with finger
Mix sugar and grated coconut and spread the filling on it
Fold the banana leaf in half
Tuck the ends of the leaf
Heat a earthern pot /manchatti or tawa
when its hot, place the ada and roast them on both side at medium flame till the banana leaves turns brown and charred little
when ada starts to detaches from the leaf
Remove from the fire
Serve hot with cup of tea/coffee and Enjoy
