Karadayan Nombu

by Rohz  

My tried and tested karadai & uppu adai will post pics this saturday. Here goes my receipe

Sweet Adai or Vella Adai

Ingredients
Rice flour – 1 cup
Water – 1 ½ cups
Jaggery – 1 cup
Karamani – 2 tbspn
Cardamon powder – ¼ tspn
Coconut pieces or grated coconut – 2 tbspn

Method :
Roast the rice flour in a heavy bottomed kadai till you get the aroma and set to cool.

Pressure cook Karamani for 3 whistles.

Heat ½ cup water in a pan, dissolve jaggery ; filter and bring to boil and keep aside.

Boil 1 ½ cups water and slowly add rice flour to avoid lumps keep stirring until it forms a thick consistency now add jaggery cooked karamani, a pinch of salt, coconut , cardomon powder and keep stirring till it forms a thick dough remove from fire and allow to cool.

If the mixture is still gooey continue cooking while stirring until you get the chappati kind of dough.

Grease your hands ,take lemon sized dough to make patties and make a hole in the centre.

In an idly tray/ steamer plate arrange the adai and cook for 10 minutes.

Kara Adai or Uppu Adai

Ingredients
Rice flour – 1 cups
Karamani – 2 tbspn
Coconut pieces or grated coconut – ¼ cup
Salt – 1/2 tspn
Chilli Green – 2 nos
Mustard – 1/2 tspn
Ginger – 1 inch( finely chopped)
Asafoetida - a pinch
a sprig of Curry leaves (chopped)
Oil – 1 tspn

Method :
Heat oil in a kadai add mustard,allow to splutter then add chilli,gingerand curry leaves.

Pour 1 ½ cups water to the seasoning and bring to boil add a pinch of asofoetida & salt.

Slowly add roasted rice flour to avoid lumps and keep stirring till it gets gooey to this add karamani,coconut ; stir till it becomes like chapatti dough and allow to cool.

Grease your hands ,take lemon sized dough to make patties make a hole in the centre.

In an idly tray/ steamer plate arrange the adai and cook for 10 minutes.

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