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

Ingredients

• 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 

Seasoning

• 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

Method:

• 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