Wednesday, March 14, 2012

Karadaiyan Nombu Adai - Kara Adai

This recipe makes 20 to 25 adais.

Ingredients:
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Rice flour                       - 1 cup (240 ml)
Water                             - 2 cups
Coconut oil                    - 2 tsp
Coconut                         - Scrap and cut into thin slices ( 1 to 1.5 tbsp)
Cow peas/Karamani        - 1 handful  ( Soak in water for 4 hours and pressure cook with little water)
Finely chopped ginger     - 2 tsp ( from a 1 inch piece)
Green chillies                  - 2 , finely chopped
Lemon juice                    - extracted fro half a lemon ( optional)
Salt                                 - to taste
Mustard seeds                 - 1.5 tsp
Split urad dal                   - 1 tsp
Curry leaves                    - a sprig

Method:
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  • Dry roast the rice flour in a kadai on a medium flame for 10 to 15 min. The end point is when you draw a line with the flour,it should flow continuously as shown.
  • Set aside in a plate to cool down to room temperature.


  • Add coconut oil in a kadai. Add mustard seeds, urad dal and curry leaves.
  • Saute till urad dal turns light brown.
  • Add green chillies, ginger,coconut slices and cooked karamani/ cow peas.
  • Saute for few seconds.
  • Add measured quantity of water and salt. 
  • Mix well.
  • When it starts to boil, add the rice flour and mix well with a flat spatula on a low flame.
  • Within few minutes, you will get a smooth dough leaving the sides of kadai. 


  • When it is warm enough, pour lemon juice and mix well.Take a small ball of dough and pat into flat round adais.
  • Make a hole in the centre with your finger.
  • Steam the adais in a idly plate for 15 min. When it appears shiny on the outside, then it is done.
  • Take out and set aside for some time,then take them out . When it cools down slightly, the adais will not stick to the plate. 
  • Serve with softened butter.

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