Ingredients
- Rice flour - 1 cup sieved
- Grated Coconut Fresh/Frozen - 1/4 cup
- Jaggery - 1 cup
- Karamani - 1/3 cup
- Warm Water – 1 cup + 1/2 cup keep 1/4 cup warm water separately
- Cardamom powder -1/4 tsp
- Salt - a pinch
- Sesame oil - to grease
Instructions
- Soak jaggery in 1 cup + 1/2 cup of hot water. Since I had big chunks of jaggery it took a while, but to speed up the process, jaggery can be cut into small pieces or cooked with water
- After the jaggery completely melts in water, strain the impurities.
- 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
- Cook till it comes to a non-sticky dough consistency. Cover the dough with a damp cloth, as it tends to dry soon
- When the dough is cool enough to handle, make small spheres, flatten it and gently make a small dent in the center. Since rice flour is gluten-free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
- Steam in the greased plate for 10-12 minutes
Video
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Notes
- If the dough becomes dry sprinkle little warm water. For the flour that I used, the extra 1/4 cup of water was not needed
- If you feel the dough is dry, add 1 tablespoon of water else no need to add it. Water added should be boiling water, so it is better to keep 1/4 cup of hot water separately
- Color of the Adai depends on the jaggery color
- I use udupi rice flour
- Covering the dough with a damp cloth to prevent the dough from getting dry
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