RECIPE FOR KARADAI NOMBU ADAI

NOMBU ADAI : SWEET

Ingredients

1 cup raw rice

3/4 cup of jaggery

2 tbs coconut cut into fine pieces

2 tbs chick peas

1 tsp cardamom powder

Preparation

Clean the rice and soak it for 15 minutes.Then strain the water and spread it on a cotton cloth. Allow the water to be absorbed and when rice is still slightly wet, powder it in a mixer and sieve the flour. Roast the sieved fine flour till it is pink in colour in a fry pan. Allow the flour to cool. Roast the chick peas lightly in the fry pan and soak it in the water for 15 minutes. Pressure cook the chick peas . In the meantime, powder the jaggery and add 2 cups of water to it and allow it to boil. Strain the jaggery water. Add the rice powder,cooked peas and cut coconut pieces to the boiling jaggery water. Season with cardamom powder and a little ghee and stir it till it becomes a mass. Allow the flour to cool. Make small balls and flatten it on small pieces of plantain leaves and cook it in an idly cooker for 20 minutes. Allow it to cool. The adai is ready and can be had with butter.


NOMBU ADAI : SALT

1 cup of roasted rice flour

1 tsp of cut green chillies

few sprig of curry leaves

1 tsp of asofoetida powder

salt to taste


For seasoning

1 tbs of oil

1tsp of mustard

1tsp of urad dhall

1 tbs of broken red chillies

Preparation

Make the roasted rice flour as described for the Sweet Adai . Season mustard urad daal and red chillies in a frying pan. Add two cups of water and salt, cut green chillies, curry leaves and asafoetida. Boil the water and add the rice flour to the boiling water. Stir it till it becomes a mass. Allow it to cool.Make the adais in cut plantain leaves (as described above) and cook it in a idly cooker for 20 minutes.Allow the adais to cool. Adai can be eaten with butter.