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Karadayan Nonbu Adai
Ingredients(FOR 15 ADAI):
Raw Rice - 1 Cup
Karamani - 1 tablespoon
Jaggery powder - 1 Cup
Finely Sliced cocunut - 1 Cup
Cardamom - a pinch
Water - 1 1/2 Cups
Ghee - 1 tablespoon
Salt - a pinch
Method:
Uppu Adai Recipe for Karadaiyan Nombu
Preparation of Rice flour
Wash and soak raw rice for 3-4 hours. Drain the water completely and spread it on a cloth for 10-15 minutes. Then grind it to a fine powder or you can get it ground in the flour mill.
Then roast that rice flour in medium flame until you get a sandy texture. There should not be any moisture in the flour.
Ingredients needed
Rice flour - 1 cup
Water - 2 cup
Thinly sliced coconut bits - 1/4 cup
Karamani or black eyes peas - 11/2 tbsp cooked
For the seasoning
Oil -3 tsp
Hing - a generous pinch
Mustard -3/4 tsp
Urad dal - 1/2 tsp
Ginger 1 inch piece finely chopped
Green chilli - 2 finely chopped
Curry leaves -few
Method
Heat 3 tsp of oil, add hing, mustard seeds ,when mustard splutters, add urad dal, ginger, green chillies and curry leaves.
When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds.
Add 2 cups of water, salt needed and bring it to boil.
When water starts boiling, reduce the flame and add rice flour slowly stirring continuously.
Cook till it leaves the sides of the pan.Allow it to cool.
Make balls, flatten it, make a hole in the center and steam cook for 15 minutes or until done.(Grease the idly plate before steaming)
Note - The quantity of water may vary according to the rice flour used. Do not use ordinary store bought rice flour but you can use rice flour meant for preparing idiyappams.
You can use the same rice flour for preparing vella adai also. In that case you must add 2 cups of water for 1 cup of rice flour. This will vary according to the rice flour used and quality of rice.
http://www.padhuskitchen.com/2013/03/karadaiyan-nombu-adai-uppu-adai-vella.html
Karadayan nonbu adai at Subbus Kitchen
Ingredients(FOR 15 ADAI):
Raw Rice - 1 Cup
Karamani - 1 tablespoon
Jaggery powder - 1 Cup
Finely Sliced cocunut - 1 Cup
Cardamom - a pinch
Water - 1 1/2 Cups
Ghee - 1 tablespoon
Salt - a pinch
Method:
- Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins and grind it in mixer to a nice powder.
- In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel) and keep it aside.
- Keep the grated jaggery ready. The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery.
- In the same pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani. When the karamani is cooked take it in a plate and keep aside.
- Add 1/2 cup of water(for one cup of jaggery) to the pan and add the grated jaggery and stir it well so that it gets dissolved in water. Strain the jaggery juice using strainer in a bowl to remove the dust. Add the strained jaggery juice in the pan and add the remaining 1 cup of water.
- Add a pinch of salt and when the jaggery juice starts to boil add finely chopped/sliced cocunut, ghee, cooked karamani and cardamom powder and then add the rice flour and stir it properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame.
- Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 5mins in pressure cooker
- The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.
Uppu Adai Recipe for Karadaiyan Nombu
Preparation of Rice flour
Wash and soak raw rice for 3-4 hours. Drain the water completely and spread it on a cloth for 10-15 minutes. Then grind it to a fine powder or you can get it ground in the flour mill.
Then roast that rice flour in medium flame until you get a sandy texture. There should not be any moisture in the flour.
  |
| Uppu adai and Vella Adai |
Ingredients needed
Rice flour - 1 cup
Water - 2 cup
Thinly sliced coconut bits - 1/4 cup
Karamani or black eyes peas - 11/2 tbsp cooked
For the seasoning
Oil -3 tsp
Hing - a generous pinch
Mustard -3/4 tsp
Urad dal - 1/2 tsp
Ginger 1 inch piece finely chopped
Green chilli - 2 finely chopped
Curry leaves -few
Method
Heat 3 tsp of oil, add hing, mustard seeds ,when mustard splutters, add urad dal, ginger, green chillies and curry leaves.
When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds.
Add 2 cups of water, salt needed and bring it to boil.
When water starts boiling, reduce the flame and add rice flour slowly stirring continuously.
Cook till it leaves the sides of the pan.Allow it to cool.
Make balls, flatten it, make a hole in the center and steam cook for 15 minutes or until done.(Grease the idly plate before steaming)
Note - The quantity of water may vary according to the rice flour used. Do not use ordinary store bought rice flour but you can use rice flour meant for preparing idiyappams.
You can use the same rice flour for preparing vella adai also. In that case you must add 2 cups of water for 1 cup of rice flour. This will vary according to the rice flour used and quality of rice.
http://www.padhuskitchen.com/2013/03/karadaiyan-nombu-adai-uppu-adai-vella.html
Karadayan nonbu adai at Subbus Kitchen
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