Karadaiyan nombu adai - Sweet adai and Salt adai / Uppu adai
Karadaiyan nombu adai recipe with rice flour, karamani as major ingredients. Both sweet adai and salt adai recipes are discussed with video
Servings: 4 people
Ingredients
For Karadaiyan nombu sweet adai
- 1 cup Homemade Rice flour or store bought idiyappam flour
- 1 cup Grated jaggery
- ¼ cup Cooked karamani / Lobia / Black eyed peas + 1 tbsp navadhaniyam (optional)
- 1.5 cups Water Some Store bought rice flour may take just 1 cup too
- few Cardamom seeds
- 2 tbsp Coconut bits
- 1 tsp Ghee to prevent drying
- Oil to grease the palm
For Salt adai / Uppu adai
- 1 cup Homemade Rice flour or store bought idiyappam flour
- ¼ cup Cooked Karamani / Lobia / Black eyed peas + 1 tbsp navadhaniyam (optional)
- 2 cups Water adjust as per the flour
- 2 tbsp Coconut bits
- Salt – As needed
To temper salt adai
- 1 tbsp Coconut oil or Cooking oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 2 pinch Hing / Asafetida
- Curry leaves few
- 2 to 3 Green chilli
- 1 inch Ginger finely chopped
Instructions
- Roast Karamani and other grains in 1 tbsp oil till nice aroma emanates. You can roast in a pressure cooker base. Roast in medium flame for 6-8 minutes. Pressure cook the grains adding 1.5 cups of water. Drain the water and keep the grains aside. Alternately, you can roast and soak the Karamani over night, pressure cook and add to rice flour.
- HOW TO MAKE SWEET ADAI / VELLA ADAI : Take water & grated jaggery in a wide bowl. Heat it and melt the jaggery completely. Strain the jaggery syrup using a metal strainer toremove the impurities if any. Wash the bowl and again transfer the syrup to same bowl.
- Allow the syrup to boil for 3 minutes till the jaggery smell leaves. Now add the cooked karamani, coconut bits, cardamom powder, ghee and boil for sometime. Keep the flame completely low & add the rice flour in one hand while mixing with a ladle in other hand. Make sure to mix well without lumps. The mixture will thicken and will become a dough.
- After the dough is warm , grease your palm with oil and take a small ball lime sized ball of dough. Flatten it like masala vadai. Make a hole in the center if you like. We don’t put a hole generally. Arrange the adai in a greased idli plate. We are going to steam both sweet and salt adai together in the last step.
HOW TO MAKE SALT ADAI / UPPU ADAI
- Heat oil in a kadai and temper mustard, urad dal, cumin seeds, green chilli, ginger, curry leaves and hing. Add water, required salt, coconut pieces, cooked karamani. Mix well and allow to boil for sometime.
- Then add the rice flour and mix well in low flame to make a dough. After the dough cools down , make small balls. Pat it like vada and arrange them in a greased idli plate.
- Arrange the sweet adai and salt adai in a greased idli plate. Roll boil water in an idli pot and place the idli plate with adai. Steam itfor 10-15 minutes.
- Switch off the flame, remove the idli plate and let it rest for 5 minutes. Remove it carefully to avoid breaking.
- Enjoy this festival day offering sweet and salt nombu adai. Ladies, don’t forget to tie the yellow rope.
Video
Notes
*Use a mix of white or brown chana, ragi, green gram, urad dal, toor dal (Navadhaniyam) along with black eyed peas (karamani). But it is completely optional. You can use only karamani which gives nice flavor to this adai. Quantity of karamani can also be adjusted as per your taste.
** For store bought rice flour/idiyapam flour, you don’t have to roast the flour.
For homemade processed rice flour, please check it above.
For homemade processed rice flour, please check it above.
- Instead of roasting karamani, you can soak it overnight or 4 hours and then pressure cook it.
- You can also use good quality idiyappam flour instead of homemade processed rice flour.
- For variations, you can grind green chilli, ginger to a paste and add to water in salt adai.