Karadaiyan Nombu Adai (Sweet and Savory)
 
Prep time
Cook time
Total time
 
Uppu Adai prepared during Karadaiyan nombu.
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
  • Karamani - 3 tbsp
  • Karamani - 3 tbsp
  • Salt - as needed
  • Salt - as needed
  • Water - 2 cups ( keep ¼ cup warm water separately)
  • Water - 2 cups ( keep ¼ cup warm water separately)
  • Sesame oil - to grease
  • Sesame oil - to grease
  • For tempering
  • For tempering
  • Coconut oil – 1 tsp
  • Coconut oil – 1 tsp
  • Mustard Seeds – ¼ tsp
  • Mustard Seeds – ¼ tsp
  • Green Chilli – 1, chopped (Adjust according to your taste)
  • Green Chilli – 1, chopped (Adjust according to your taste)
  • Channa Dal – ½ tsp
  • Channa Dal – ½ tsp
  • Ginger -1 tsp, peeled and finely chopped
  • Ginger -1 tsp, peeled and finely chopped
  • Curry leaves – 1 sprig, chopped
  • Curry leaves – 1 sprig, chopped
  • Asafoetida – a generous pinch
Method
  1. Add oil to the pan. Once the oil is hot, add the ingredients under "to temper" and let it splutter
  2. Add 1 cup + ¾ cup of water and salt ; Bring to boil. Once the water starts boiling add coconut, karamani and rice flour
  3. Cook till it comes to non sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
  4. 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
  5. Steam it in 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
3. Water added should be boiling hot water, so its better to keep ¼ cup hot water separately
Recipe by Traditionally Modern Food at http://traditionallymodernfood.com/index.php/2015/03/16/karadaiyan-nombu-adai/