Karadaiyan Nombu Adai Recipes Sweet Karadai/Vella Adai Recipe Cook time – under 20 mins Yields – 12 Ingredients needed Raw rice – 1 cup Jaggery – 1 cup Water – 2 1/2 cup Coconut bits or grated coconut- 1/4 cup ( I used a mix of both) Black eyed peas or karamani – 1-2 tbsp cooked Cardamom powder – 1/4 tsp Preparation Pressure cook black eyes peas until soft but not mushy. Dry roast raw rice until it changes to golden brown color. Grind it coarsely like rava. Melt jaggery in 2 1/2 cup of water, filter it to remove impurities. Method Add grated coconut and karamani/cow peas, cardamom powder to the jaggery water.
Divide it equally, make balls, flatten it, put a hole in the center (as in the picture above) and steam the sweet adais in an idly cooker or steamer for 15 minutes. Serve with butter. Uppu Adai Recipe for Karadaiyan Nombu Cook time – under 20 mins Yields – 12 Preparation of Rice flour Then roast that rice flour in medium flame until you get a sandy texture. There should not be any moisture in the flour. Ingredients needed Rice flour – 1 cup Water – 2 cup Thinly sliced coconut bits – 1/4 cup Karamani or black eyes peas – 11/2 tbsp cooked For the seasoning Oil -3 tsp Hing – a generous pinch Mustard -3/4 tsp Urad dal – 1/2 tsp Ginger 1 inch piece finely chopped Green chilli – 2 finely chopped Curry leaves -few Method When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds. Add 2 cups of water, salt needed and bring it to boil. When water starts boiling, reduce the flame and add rice flour slowly stirring continuously. Cook till it leaves the sides of the pan.Allow it to cool. Make balls, flatten it, make a hole in the center and steam cook for 15 minutes or until done.(Grease the idly plate before steaming)
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