Hello everyone,
Celebrated karadayaan nombu yesterday. Made sweet adai and spicy adai. Sweet adai turned out to be very sweet. But, the spicy adai was really good. Read on to know more on the ingredients and preparation.
Sweet adai
Ingredients:-
Rice flour - 1 cup
Jaggery - 3/4 cup
Water - 1 cup
Cardamom - 5-6 nos nicely powdered
Coconut pieces - cut into small, around 1/4 cup
Karamani - 1/4 cup Roasted and then pressure cooked for 1 whistle.
Unsalted butter
Preparation:-
Fry the rice flour in a heavy bottomed pan until it emits a nice aroma. Make sure not to burn the rice flour. Transfer it to a plate and set aside. Dissolve the grated jaggery in 1/2 cup of water and let it stand for a few minutes so that the fine sand and other waste material will settle down to the bottom. Filter this out and transfer it to a heavy bottomed pan along with 1/2 cup of water. When the jaggery and water mixture is about to boil, put the roasted rice flour, powdered cardamom, coconut pieces and karamani. Keep mixing without forming any lumps. If you need more water, pour more hot water little by little. It will become a nice dough. Transfer this to a bowl and make into small balls. Spread it onto idli plates making a small dent at the center and steam them in a idli cooker. Keep on high flame for 5 mins and low flame for another 5 mins. Once the cooker cools down, transfer the adai to a bowl.
Kara adai
Ingredients:-
Rice flour - 1 cup
Water - 1 cup
Coconut pieces - cut into small, around 1/4 cup
Karamani - 1/4 cup Roasted and then pressure cooked for 1 whistle.
Refined oil - 1 tbsp
Mustard seeds - 2 tsp
Asafoetida powder - 2 tsp
Green chillies - 3 no.s
Salt - to taste
Unsalted butter
Preparation:-
Fry the rice flour in a heavy bottomed pan until it emits a nice aroma. Make sure not to burn the rice flour. Transfer it to a plate and set aside.
Heat 1 tbsp oil in a kadai and when it is hot add mustard seeds to it. When mustard seeds starts spluttering, add the green chillies and fry them until the rawness goes off. Add the asafoetida powder and make sure you don't burn it. Add 1 cup of water along with salt and wait till it boils. Add the roasted rice flour, coconut pieces and karamani. Keep stirring and avoid lump formation. If you need more water, add hot water little by little. Once it forms a nice dough, transfer it to a plate. Make small balls out of it and spread it onto an idli plate with a dent in the center. Steam them for 5 mins on high flame and 5 mins on low flame in an idli cooker. Once the cooker cools down, transfer them to a serving bowl.
You must be wondering about the butter part in ingredients. When you eat the adai, eat it with unsalted butter.
Celebrated karadayaan nombu yesterday. Made sweet adai and spicy adai. Sweet adai turned out to be very sweet. But, the spicy adai was really good. Read on to know more on the ingredients and preparation.
Sweet adai
Ingredients:-
Rice flour - 1 cup
Jaggery - 3/4 cup
Water - 1 cup
Cardamom - 5-6 nos nicely powdered
Coconut pieces - cut into small, around 1/4 cup
Karamani - 1/4 cup Roasted and then pressure cooked for 1 whistle.
Unsalted butter
Preparation:-
Fry the rice flour in a heavy bottomed pan until it emits a nice aroma. Make sure not to burn the rice flour. Transfer it to a plate and set aside. Dissolve the grated jaggery in 1/2 cup of water and let it stand for a few minutes so that the fine sand and other waste material will settle down to the bottom. Filter this out and transfer it to a heavy bottomed pan along with 1/2 cup of water. When the jaggery and water mixture is about to boil, put the roasted rice flour, powdered cardamom, coconut pieces and karamani. Keep mixing without forming any lumps. If you need more water, pour more hot water little by little. It will become a nice dough. Transfer this to a bowl and make into small balls. Spread it onto idli plates making a small dent at the center and steam them in a idli cooker. Keep on high flame for 5 mins and low flame for another 5 mins. Once the cooker cools down, transfer the adai to a bowl.
Kara adai
Ingredients:-
Rice flour - 1 cup
Water - 1 cup
Coconut pieces - cut into small, around 1/4 cup
Karamani - 1/4 cup Roasted and then pressure cooked for 1 whistle.
Refined oil - 1 tbsp
Mustard seeds - 2 tsp
Asafoetida powder - 2 tsp
Green chillies - 3 no.s
Salt - to taste
Unsalted butter
Preparation:-
Fry the rice flour in a heavy bottomed pan until it emits a nice aroma. Make sure not to burn the rice flour. Transfer it to a plate and set aside.
Heat 1 tbsp oil in a kadai and when it is hot add mustard seeds to it. When mustard seeds starts spluttering, add the green chillies and fry them until the rawness goes off. Add the asafoetida powder and make sure you don't burn it. Add 1 cup of water along with salt and wait till it boils. Add the roasted rice flour, coconut pieces and karamani. Keep stirring and avoid lump formation. If you need more water, add hot water little by little. Once it forms a nice dough, transfer it to a plate. Make small balls out of it and spread it onto an idli plate with a dent in the center. Steam them for 5 mins on high flame and 5 mins on low flame in an idli cooker. Once the cooker cools down, transfer them to a serving bowl.
You must be wondering about the butter part in ingredients. When you eat the adai, eat it with unsalted butter.
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