Karadaiyan Nombu Adai (Sweet and Savory)
 
Prep time
Cook time
Total time
 
Vella Adai prepared during kardaiyan nombu.
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Ingredients
  • Rice flour - 1 cup, sieved
  • Rice flour - 1 cup, sieved
  • Grated Coconut (Fresh/Frozen) - ¼ cup
  • Grated Coconut (Fresh/Frozen) - ¼ cup
  • Jaggery - 1 cup
  • Jaggery - 1 cup
  • Karamani - 3 tbsp
  • Karamani - 3 tbsp
  • Warm Water – 1 cup + ½ cup (keep ¼ cup warm water separately)
  • Warm Water – 1 cup + ½ cup (keep ¼ cup warm water separately)
  • Cardamom powder -1/4 tsp
  • Cardamom powder -1/4 tsp
  • Salt - a pinch
  • Salt - a pinch
  • Sesame oil - to grease
Method
  1. Soak jaggery in 1 cup + ½ cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the procees, jaggery can be cut into small pieces or cooked with water
  2. After the jaggery completely melts in water, strain the impurities.
  3. In a pan, add jaggery syrup and bring to boil. Add the coconut, black eyed beans and cardamom powder; mix well. Add the rice flour
  4. Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  5. When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
  6. Steam it in a greased idli plate for 10-12 mins
Notes
1. If the dough becomes dry add extra water. For the flour that I used, the extra ¼ cup water was not needed
2. If you feel dough is dry, add 1 tbsp of water else no need to add. Water added should be boiling hot water, so its better to keep ¼ cup hot water separately
3. Color of the Adai depends on the jaggery color
Recipe by Traditionally Modern Food at http://traditionallymodernfood.com/index.php/2015/03/16/karadaiyan-nombu-adai/