Karadaiyan Nombu Adai

Sweet Karadai / Vella Adai Recipe :

Ingredients :

• Rice flour - 2 cups [ good quality ]
• Powdered Jaggery - 2 cups
• Water - 3 cups
• Powdered elaichi - 1/2 tsp
• Bean seed - 1/2 cup
• Coconut bits - 1/4 cup
• Ghee - 2 tbsp

Method :


1. Soak the bean seed for 3 hours and pressure cook with just enough water.

2. Roast the rice flour, till the raw smell goes.

3. In a kadai, heat the jaggery adding 3 cups water.

4. When it is melted, strain through a strainer.

5. Replace and heat till it boils.

6. Add the rice flour, powdered elaichi, cooked bean seed and coconut bits.

7. Stir from the bottom till it thickens.

8. Add ghee, mix well and remove from the fire.

9. When cooled, take little dough [ bigger than the size of a lime ], press it to make thin adas over each greased idli plate or over greased banana leaves.

10. Make a small hole with your fore finger in the centre of each Ada.

11. Steam for about 10 minutes. Put out the fire and keep for another 7 minutes.

12. With a sharped edged spatula, gently remove each Ada and keep in a serving dish.

13. Serve with a lump of butter when it is cool.
(Adas are slightly thinner & bigger in size than vada)

Salted Nonbu Adai :

Ingredients :

• Rice flour - 2 cups [ good quality ]
• Water - 3 cups
• Bean seed - 1/2 cup [ Soaked and cooked ] 
• Coconut pieces - 1/4 cup
• Salt - to taste

For seasoning :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Asafoetida powder - 1/4 tsp
• Urad dal - 1 tsp
• Curry leaves - 1 sprig [ chopped ]
• Green chillies - 2 [ finely chopped ]

Method:

1. Roast the rice flour in a frying pan till the raw smell goes. Keep in a plate.

2. Heat oil in a kadai, add mustard seeds, asafoetida powder, urad dal, chopped curry leaves and chopped green chillies.

3. When mustard seeds splutters and urad dal has turned into golden colour, add 3 cups water and boil adding salt.

4. Add cooked bean seed, coconut pieces and rice flour.

5. Simmer and stir till it becomes thick without forming any lump.

6. Remove from the fire and allow to cool.

7. When cooled, take little portion of the dough, make thin round adas [ the size of your palm ] over each greased idli mould or over small pieces of greased banana leaf.

8. Steam for about 10 minutes. Put out the fire and keep for 5 minutes.

9. When slightly cooled, gently remove each ada with a spatula.

10. Place them in a serving dish and serve.

        Serve with fresh butter.