Karadayan Nombu Adai

Sweet Adai:

Ingredients:

Rice flour – 1 cup

Jaggery- 1 cup

Cardamom powder – ½ teaspoon

Boiled black eyed peas – ¼ cup

Water – 2 cups

Coconut (finely chopped/grated) – 2 to 3 teaspoons

Method:

1. Roast the rice flour for 2 to 3 minutes, make sure the color does not change.
2. Mix water & jaggery in a non stick kadai & allow boiling.
3. Once the jaggery gets melted fully in the water strain through sieve to remove impurities.
4. Put the jaggery water back onto the kadai, add chopped coconut, cardamom powder & black eyed peas.
5. When this comes to a boil, keep the flame low & add the rice flour gradually making sure no lumps are formed.
6. Keep stirring until the mixture leaves the sides of the kadai and forms a ball.
7. Keep aside, allow cooling.
8. Once cooled make small balls, apply little oil on both palms and flatten the balls between palms & make a hole in the cente.
9. Arrange adai’s in idli plates & steam it in idli cooker until it whistles.

Savoury Adai:

Ingredients:

Rice flour – 1 ½ cups

Salt – 1 ½ teaspoons

Boiled black eyed peas – ¼ cup

Water – 3 cups

Oil - 2 teaspoons

Mustard seeds - 1 teaspoon

Green chillies - 1 (finely chopped)

Curry leaves - 10

Ginger - one inch piece (chopped finely)

Coconut (finely chopped) – 2 or 3 teaspoons

Method:

1. Roast the rice flour for 2 to 3 minutes, make sure the color does not change.
2. Heat oil in another non stick pan.
3. Add mustard seeds & allow spluttering.
4. Add finely chopped ginger, green chillies & curry leaves.
5. Add water & allow boiling.
6. Just after a boil add chopped coconut & black eyed peas.
7. Switch the flame to simmer & add the rice flour gradually.
8. Keep stirring until the rice flour forms a ball.
9. Keep aside, allow cooling.
10. Once cooled make small balls, flatten between palms & make a hole in the centre with index finger.
11. Arrange adai’s in idli plate & steam till it whistles.
12. Serve with butter.