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Karadaiyan Nombu Adai Savory

Uppu Adai prepared during Karadaiyan nombu.
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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
  • Karamani - 3 tablespoon
  • Salt - as needed
  • Water - 2 cups keep 1/4 cup warm water separately
  • Sesame oil - to grease
  • For tempering
  • Coconut oil – 1 teaspoon
  • Mustard Seeds – 1/4 teaspoon
  • Green Chilli – 1 chopped (Adjust according to your taste)
  • Channa Dal – 1/2 teaspoon
  • Ginger -1 teaspoon peeled and finely chopped
  • Curry leaves – 1 sprig chopped
  • Asafoetida – a generous pinch


  • Add oil to the pan. Once the oil is hot, add the ingredients under "to temper" and let it splutter
  • Add 1 cup + 3/4 cup of water and salt ; Bring to boil. Once the water starts boiling add coconut, karamani and 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 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
3. Water added should be boiling hot water, so its better to keep 1/4 cup hot water separately
4. Covering the dough with wet damp cloth prevent the dough from getting dry
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