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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.  
Prep Time15 mins
Cook Time20 mins
Soaking time2 hrs
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 14 each

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…