This dish is also known as ada in some parts of Kerala. It is the traditional early morning offering made to Mahabali when he makes his annual visit to Kerala in Thiruonam day, which marks the climax of the Onam festivities.
1 kg rice
1 tsp salt
Syrup made from 1 kg jaggery
4 ripe plantains, peeled and chopped
1 medium-sized, fresh coconut, grated
15 banana leaves
Method of Preparation of Valsan
Wash rice and soak in water for 3 hours. Drain and grind to a thick paste with salt and 1 ½ cups water.
Heat jaggery syrup in a pan and cook till thickened.
Add plantains and coconut, mix well and cook till it dries completely to a thick paste.
Clean banana leaves with a damp cloth on both sides, dry and pass over a live flame to make them pliable.
Spread a large spoonful of rice paste on each banana leaf. On one half of the rice paste spread jaggery paste. Fold leaves from all sides to make a parcel so that the jaggery paste is covered by the rice paste.
