Monday, March 14, 2011

Karadaiyan Nombu Uppu Adai

Apart from Karadaiyan Nombu I used to make it regularly for breakfast or dinner and serve with Kothamalli Chutney.Its very tasty snack and filling too

  • Rice Flour - 1 cup
  • Water - 2 cups
  • Grated Coconut - 1/4 cup
  • Curry Leaves - 2 Teaspoons
  • Salt - 1 Teaspoon
  • Karamani - Less than 1/4 cup 
  • Oil -3 Teaspoons
  • Mustard Seeds - 1/2 Teaspoon
  • Urad Dal - 1/4 Teaspoon
  • Ginger (finely chopped) - 1 Teaspoon
  • Green Chillies (finely chopped) - 2 to 3

  • Soak the Karamani for about 4 hours.Do not discard the water.
  • Add little water and pressure cook Karamani for 3 whistles.Keep it aside
  • Now dry roast the Rice Flour till it turns red.You should be able to draw kolam with the flour that is the point
  • Heat oil in a heavy bottom pan.Add mustard and Urad dhall.Once it splutters add finely chopped ginger and green chillies
  • Add karamani and saute it
  • Add Water and Salt and Curry Leaves.Allow it to boil.
  • Add coconut in the boiling water 
  • Slowly add the roasted flour by mixing little by little.Thick dough will be formed
  • Allow the dough to cool
  • Make small balls out of the dough and flatten them like vadai with a hole in center
  • Steam cook for 15 minutes in Idly Plates
  • Yummy Adai is ready for Naivedhyam.Offer it with butter