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Home » FESTIVAL RECIPES » Karadaiyan nombu adai recipe, How to make sweet, salt version

Karadaiyan nombu adai recipe, How to make sweet, salt version

March 14, 2013 by Raks Anand 61 Comments / Jump to Recipe

karadaiyan-nombu-adai
Karadaiyan nombu adai recipe,karadaiyan nombu adai recipe – Sweet and salt version. Learn how to make the nonbu adai authentically with home made rice flour.

This is one of the Thamizh festivals I have seen as I grew up. I can never forget the yellow thread with a flower tied to it, that we tie around neck/ hand. Every day I apply turmeric to keep it yellow every day😊. Adai is secondary for me those days, but this yellow thread excited me a lot, don’t know why. The adai is very flavourful as we roast and add karamani( black eyed peas).

Jump to the recipe

My mom adds navadhanyam in this just for namesake, but its optional. so add it one each, while roasting karamani(Rice by itself make a grain(nell)). I usually sandwich both sweet adai and savoury adai during my childhood, as I am not big fan of jaggery those days. Now I like both. My MIL have no practice to do this nonbu, but I wanted to record here, so made it. After long time the flavour of this adai took me back to the childhood days 👧.
What is Karadaiyan Nombu festival? Learn more about the festival here in my Dad’s post 🙂 
karadaiyan-nonbu-adai-salt


The festival is celebrated when the Tamil month Panguni begins and precisely at the time when month starts. But can also be made at the nalla neram of that day. So make it as per your convenience.
nombu adai sweet

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4.75 from 4 votes

Karadaiyan nombu adai recipe

Karadaiyan nombu adai recipe,karadaiyan nombu adai recipe - Sweet and salt version. Learn how to make the nonbu adai authentically with home made rice flour.  
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 2 hours
Total Time 35 minutes
Servings 14 each
Cup measurements

Ingredients

  • 1 & 1/2 cups Raw rice

For sweet adai

  • 1 cup Rice flour
  • 1 cup Jaggery
  • 2 cups Water
  • 4 tbsp Coconut pieces
  • 1/4 cup Karamani/ black eyed peas
  • 1 Cardamom powdered

For salt adai

  • 1 cup Rice flour
  • 4 tbsp coconut
  • 1/4 cup Karamani
  • Salt As needed
  • 1 tsp Oil
  • 3/4 tsp Mustard
  • 2 Green chilli
  • 1 sprig Curry leaves
  • 2 generous pinches Asafoetida

Instructions

How to prepare rice flour:

  • Wash and soak rice for 1 or two hours. After soaking, drain water completely and spread it in a clean kitchen towel.
  • let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer.
  • Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.
  • Roast the rice flour just a little until steam raises to remove excess moisture. For store bought flour, no need to roast.
  • This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version.

Roasting the navadhanyam:

  • Roast karamani and 7 other grains(optional)– I used  channa, black urad, green moong, finger millet, red milltet, mocha kottai, dried peas . Roast until karamani starts golden and nice aroma wafts.
  • Let the flame in medium flame. Soak in water until you do the other works. If you want you can give a whistle to ensure softness of karamani in kozhukattai.

How ot make sweet karadaiyan nombu adai?

  • Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.
  • Filter the jaggery to remove impurities in a metal strainer.
  • Bring to boil again and add the karamani we soaked drained from water.
  • Simmer the flame and add the flour in a sprinkled way.
  • Mix it while you add briskly with other hand to avoid lump formation.
  • Continue stirring in a mashing way, to break the lumps if any.
  • When it becomes a lump as in the picture, switch off the flame.
  • It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.

How to make Salt version of karadaiyan nombu?

  • heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida.
  • Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour.
  • Add karamani. Simmer the flame and add the rice flour little by little as you mix with the other hand.
  • Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that.
  • When it forms as a lump, switch off the flame and transfer to another vessel.
  • By now the sweet dough would have cooled down.
  • Make equal sized balls, flatten in well greased hands and make a hole in the middle.
  • When you make hole, dip the finger in sesame oil to make it easier.

Steaming the prepared karadaiyan nombu adai:

  • Arrange in plate/ idli plate.Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle.
  • Arrange in greased idli plate and steam for 5-8 minutes.

Notes

  • You can use store bought rice flour also for this preparation.
  • Make sure you reduce the flame when you add flour and keep stirring to avoid lumps in the dough. If few lumps are there, it will break as we keep stirring, no need to worry.
  • Roasting karamani adds a great flavour, not only that, it also makes it cook easily. The longer it gets soaked, it will easily get cooked and be soft in the adai. But make sure not to roast too dark as it will give you hard result in the kozhukattai. 
  • You can roast the karamani prior night and morning you can soak it. So that it gets cooked easily when added to water.
  • If you skip the above steps, you can even boil the karamani to cook it before adding.
  • Keep the prepared dough covered, as it will become dry while cooling down.
  • If it is too dry, sprinkle water while you make adai. Otherwise the edges will be cracked.
  • You can add grated coconut in place of chopped coconut, both has its own texture and taste.
  • The sweet dough takes longer time to get stiff. So keep stirring.
  • You can add finely chopped ginger in salt adai while tempering…

Karadaiyan nombu adai in tamil, click here

Step by step method

    1. Wash and soak rice for 1 or two hours. After soaking, drain water completely and spread it in a clean kitchen towel.How to make karadaiyan nonbu adai 1
    2. Mean while, roast karamani and 7 other grains(optional)– I used  channa, black urad, green moong, finger millet, red milltet, mocha kottai, dried peas . Roast until karamani starts golden and nice aroma wafts. Let the flame in medium flame.How to make karadaiyan nonbu adai 2
    3. Soak in water until you do the other works. If you want you can give a whistle to ensure softness of karamani in kozhukattai.How to make karadaiyan nonbu adai 3
    4. Now the rice flour, let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer. Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.How to make karadaiyan nonbu adai 4
    5. This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version. Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely.
      Roast the rice flour just a little until steam raises to remove excess moisture. For store bought flour, no need to roast.
      How to make karadaiyan nonbu adai 5
    6. Filter the jaggery to remove impurities in a metal strainer. Bring to boil again and add the karamani we soaked drained from water. Simmer the flame and add the flour in a sprinkled way. Mix it while you add briskly with other hand to avoid lump formation.   How to make karadaiyan nonbu adai 6
    7. Continue stirring in a mashing way, to break the lumps if any. When it becomes a lump as in the picture below, switch off the flame. It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.How to make karadaiyan nonbu adai 7
    8. For salt version, heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida. Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour. Add karamani. How to make karadaiyan nonbu adai 8
    9. Simmer the flame and add the rice flour little by little as you mix with the other hand.  How to make karadaiyan nonbu adai 9
    10. Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that. When it forms as a lump, switch off the flame and transfer to another vessel.How to make karadaiyan nonbu adai 10
    11. By now the sweet dough would have cooled down. Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate.How to make karadaiyan nonbu adai 11
    12. Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle. Arrange in greased idli plate and steam for 5-8 minutes.How to make karadaiyan nonbu adai 12

We offer with butter(urugaadha vennai) and it does tastes best with it 🙂
Karadaiyan nombu adai

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Filed Under: FESTIVAL RECIPES, TRADITIONAL

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Reader Interactions

Comments

  1. Sowmya

    March 14, 2013 at 7:37 am

    Being Karadaiyan Nonbu today, i was chkng for this recipe y'day and cudnt sfind in ur site.. Was wondering how u missed posting this recipe..Started looking into other sites, and now its a timely post.. Thank u Raks!

    Reply
  2. APARNARAJESHKUMAR

    March 14, 2013 at 8:18 am

    lovely picture raks !

    Reply
  3. prathibha Garre

    March 14, 2013 at 8:32 am

    nice to know more abt the festival..nice festive food

    Reply
  4. Sangeetha Nambi

    March 14, 2013 at 9:25 am

    Fabulous recipe in fabulous clicks… Asusual Rocking Raji…

    Reply
  5. Madhuri

    March 14, 2013 at 10:18 am

    superb….just what I was looking for. A non Tamilian married to an Iyer :).
    lovely pictures…superb explanataion. many thanks

    Reply
  6. Meena Selvakumaran

    March 14, 2013 at 10:25 am

    lovely clicks,good presentation.

    Reply
  7. Kaveri Venkatesh

    March 14, 2013 at 11:01 am

    Great pics Raji…Very well explained

    Reply
  8. anitha anand

    March 14, 2013 at 11:05 am

    This comment has been removed by the author.

    Reply
  9. anitha anand

    March 14, 2013 at 11:06 am

    woow lovely pics raks:) even i was searching in ur site for the recipe yesterday and was thinking y u didnt post this one:(thankss …

    Reply
  10. Hamaree Rasoi

    March 14, 2013 at 11:13 am

    Nicely explained and good to learn a new festive recipe

    Reply
  11. Priti S

    March 14, 2013 at 11:40 am

    Never tried this though thinking for long time now ..looks very yum

    Reply
  12. Anu

    March 14, 2013 at 11:56 am

    Looks lovely, nice tempting clicks

    Reply
  13. Tamilarasi Sasikumar

    March 14, 2013 at 1:08 pm

    Looks good…never tried this…

    Todays Recipe : Coconut / Thengai Chutney

    Reply
  14. Pratiba Bhat

    March 14, 2013 at 1:26 pm

    I joined hands with my MIL and made these. Fasted too 🙂 Its my first fast since the wedding. 🙂

    Reply
  15. Revathi

    March 14, 2013 at 1:40 pm

    awesome pics raks….so clear…What lens you used…

    Reply
  16. Priya Suresh

    March 14, 2013 at 2:21 pm

    Nombu wishes Raji, we dont do this fasting but you guys are tempting with ur nonbu adais.

    Reply
  17. Hema

    March 14, 2013 at 2:52 pm

    Looks superb, though we don't have this nombu, wud love to try this..

    Reply
  18. Dipti Joshi

    March 14, 2013 at 3:08 pm

    This is totally new to me…never seen such recipe…

    Reply
  19. Srimathi

    March 14, 2013 at 4:12 pm

    Looks nice Raks. I just finished making Karadai.

    Reply
  20. divya

    March 14, 2013 at 6:53 pm

    Looks superb and very inviting too

    Reply
  21. Sangeetha

    March 14, 2013 at 9:45 pm

    well made sweet n savory adai…thanks for the detailed pictorials…inviting!

    Reply
  22. Sushma Madhuchandra

    March 15, 2013 at 1:05 am

    great pictures with beautiful explanation!

    Reply
  23. CHITRA

    March 15, 2013 at 2:20 am

    looks lovely, i too clicked similarly and was drafting the post & u posted before me. Very quick 🙂 Nice write up 🙂

    Reply
  24. Gayathri Ramanan

    March 15, 2013 at 5:00 am

    lovely recipe..beautiful clicks

    Reply
  25. RAKS KITCHEN

    March 15, 2013 at 8:04 am

    Not quick at all, it took more than 2 hrs for me 🙂

    Reply
  26. Shama Nagarajan

    March 15, 2013 at 11:18 am

    Interesting and yummy .Raks u always rock !!!lovely clicks

    Ongoing event:
    Celebrate – Easter
    in my blog.

    Reply
  27. decafTwithspice

    March 15, 2013 at 11:24 am

    Since I subscribed to your blog, I've come across cooking and recipes totally new to me. I've never seen or eaten anything like this – I will try out. Wonders of the internet – linking people who one would otherwise never come into contact with.

    Reply
  28. Janani

    March 15, 2013 at 7:03 pm

    wow beautiful raks.love the way u have arranged and clicked it beautifully. I have never heard of what you made but looks awesome.

    Reply
  29. Jayanthi Karthikeyan

    March 15, 2013 at 8:08 pm

    Authentic recipe. Sure feast for our eyes…

    Reply
  30. Anonymous

    March 16, 2013 at 2:29 am

    Hi Raks,

    I make the quick version from rice flour as against this original version! This is definitely a lot more flavourful than the rice flour version! Lovely clicks Raks.

    Shobha

    Reply
  31. ramya

    March 16, 2013 at 4:06 am

    Very traditional and healthy recipe!

    Reply
  32. Gajus kitchen

    March 16, 2013 at 2:04 pm

    Love your space and I am happy to pass on the " Very inspiring blogger" award to you .

    http://gajuskitchen.blogspot.ae/2013/03/i-am-very-happy-to-receive-my-first.html

    Reply
  33. M D

    March 17, 2013 at 5:41 pm

    Loved both the versions of Adai. They look so delicious!

    Reply
  34. Nagashree

    March 18, 2013 at 4:01 am

    Both sweet & savory version look so yummy. I have never had but seen in many blogs lately. Should try soon.

    Reply
  35. Kiran

    March 18, 2013 at 4:56 am

    Healthy and delicious! I love this sweet and salty versions 🙂

    Reply
  36. Chitra Amma's Kitchen

    March 18, 2013 at 5:13 am

    Blogil Pandigai!Delicious and lovely.

    Reply
  37. Vardhini

    March 18, 2013 at 5:42 am

    Gorgeous clicks. New blog template looks nice.

    Reply
  38. Sharmilee! :)

    March 18, 2013 at 2:22 pm

    Wow both versions look very tempting I am sure I will love the jaggery version more 🙂

    Reply
  39. Anonymous

    March 18, 2013 at 5:18 pm

    Truly Mouthwatering Pictures

    Reply
  40. Jeyashrisuresh

    March 19, 2013 at 1:45 pm

    Nombu adai looks perfect. Gorgeous pictures

    Reply
  41. Shabitha Karthikeyan

    March 20, 2013 at 2:31 am

    Simply loved the clicks. Gorgeous looking Adai.

    Reply
  42. Latha

    August 9, 2013 at 6:27 am

    I came to your blog late while searching for nombu adai. Having got fed up with the usual upmas & dosas, I made these as you have explained. They came out awesomely. I shared them with my neighbours. Thanx Raks. The clicks tell it all.

    Reply
  43. amp

    March 15, 2014 at 12:18 am

    Raks one change in our recipe is, after you sieve the powder, it is evenly heated in kadaai (my mom used to say kolaamavu padham),rest of the preparation process is same

    Reply
  44. Subaddra Harish

    March 15, 2014 at 12:19 am

    Thanks Raks….this recipe is of great help. Luv ur site.

    Reply
  45. Malini Kumar

    March 15, 2014 at 12:19 am

    Luv your presentation. Very colourful. Feels like grabbing few of the adais right from the screen.

    Reply
  46. Mary Mathew

    March 23, 2014 at 1:33 am

    Can we use store bought rice flour for this?

    Reply
  47. Mary Mathew

    March 23, 2014 at 1:36 am

    Can we use store bought rice flour for this?

    Reply
  48. Raks anand

    March 7, 2016 at 11:20 am

    Yes you can.

    Reply
  49. Raks anand

    March 7, 2016 at 11:21 am

    Yes you can.

    Reply
  50. Vidhya Balaji

    March 17, 2016 at 1:17 pm

    Can we make this recipe even after festival

    Reply
  51. Vidhya Balaji

    March 19, 2016 at 1:49 am

    Can we prepare this dish in other days

    Reply
  52. Dp :-)

    March 13, 2017 at 12:51 pm

    Hi Raks, was wondering if there is any particular indicator to know when the adais are done in the steamer. This question arises since the adai s look similar before and after placing them in the steamer.

    Reply
  53. Raks anand

    March 13, 2017 at 12:53 pm

    After the adai gets cooked, it becomes glossy and shiny. You will sure notice it. Or, Take an adai and drop over a plate. it should bounce slightly. Then it is cooked. If it settles and sticks to the plate, then its not cooked.

    Reply
  54. Jayandhi Krishnan

    March 13, 2019 at 6:45 pm

    Wow…. Since Karadayan Nombu is approaching, very helpful. Thanks dear for the wonderful yummy adai recipe

    Reply
    • Raks Anand

      March 13, 2019 at 9:15 pm

      Thank you 🙂

      Reply
  55. Divya Venkatesan

    March 15, 2019 at 3:33 pm

    5 stars
    Kozhakattai’s came out excellently. Thanks raks. Tried it first time and completely followed the procedure you had mentioned. Great work and your page is my guide to many dishes.

    Reply
    • Raks Anand

      March 15, 2019 at 5:04 pm

      Thank you so much for your feedback. So happy 🙂

      Reply
  56. Gayathri

    March 15, 2019 at 7:10 pm

    5 stars
    I tried this recipe & it came out so well.. Thank you so much raks….

    Reply
    • Raks Anand

      March 16, 2019 at 6:28 am

      Thanks a lot Gayathri for taking time to let me know the feedback 🙂 <3

      Reply
  57. Srigeet

    March 14, 2020 at 9:57 am

    5 stars
    Beautiful pictures and so well explained. Thank you

    Reply
    • Raks Anand

      March 15, 2020 at 7:30 am

      Thanks a lot

      Reply

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