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Karadaiyan Nombu Adai Sweet

Vella Adai prepared during kardaiyan nombu.
5 from 2 votes
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Course: Snacks
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Vidya Srinivasan


  • 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 teaspoon
  • Salt - a pinch
  • Sesame oil - to grease


  • 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 procees, 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 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 center. Since rice flour is gluten free, they tend to be sticky, so greasing hand with sesame oil helps to make Adai
  • Steam it in a greased idli plate for 10-12 mins


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1. If the dough becomes dry sprinkle little warm water. For the flour that I used, the extra 1/4 cup water was not needed
2. If you feel dough is dry, add 1 tablespoon of water else no need to add. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
3. Color of the Adai depends on the jaggery color
4. I use udupi rice flour
5. Covering the dough with damp cloth to prevent the dough from getting dry
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