Karadaiyan Nombu Adai / Karadayan Nombu Adai
Karadaiyan Nombu Adais are made in two different tastes. One variety is the sweet adai made with jaggery and the other variety is the salty one. Both tastes very good with a side of some fresh butter.
For both the Adais, soak the red karamani / red moth for 30 minutes and cook them separately and keep ready.
Sweet Adai Preparation :
Ingredients :
Rice Flour - 1 Cup
Rice Rava - 1 Cup
Crushed Jaggery - 1.5 Cups
Cardamom Powder - 1 tsp
Cooked karamani / Red moth - 1/2 cup
Fresh Coconut Flakes - 2 tbsp
Method
- In a big cooking pan, dry roast the rice rava and rice flour till you get a nice aroma. Add some water and allow the rice mix to get cooked to three fourth. Keep it ready.
- In a separate vessel, make the jaggery syrup. The Syrup need not be thick and its enough if the jaggery is completely dissolved. Add the cardamom powder, coconut flakes, cooked karamani seeds into the jaggery syrup and pour them over the rice mix.
- Mix them well without lumps and allow the sweet adai dough to cool for few minutes.
- Then, rub the hands with some ghee and make round adais using the cooled dough. Put a small round in the middle and complete making adais using the same process.
- Steam cook all these adais in a pressure cooker or in any other cooking pan.
- While steam cooking the adais, switch off the flame when the adais start sweating slightly which indicates that they are steam cooked perfectly.
- Transfer them into a flat plate or flat container. Continue the same process for the rest of the dough too...
Salt Adai Preparation :
Ingredients
Rice Flour - 1 Cup
Rice Rava - 1 Cup
Salt - To Taste
Mustard Seeds - 2 tsp
Hing / Asafoetida - 1 Dash
Cooked Karamani - 1/2 Cup
Fresh Coconut Flakes - 2 tbsp
Grated Ginger - 1 tsp
Green chillies - 2 Medium ( cut into small squares )
Curry Leaves - 5 or 6
Oil - 2 tsp ( Just for tempering )
Method
- In a big cooking pan, dry roast the rice rava and rice flour together till you get a nice aroma and keep them separately.
- In the same pan, add oil first. When its heated, add Hing, mustard seeds, green chillies, grated ginger, curry leaves. When tempering is done, add the cooked karamani seeds along with fresh coconut flakes to the cooking pan. Add the dry roasted rice flour mix too into the kadai.
- Add 3.5 cups of water and required amount of salt. Close the lid and allow them cooked to three fourth.
- When its done, switch off the flame and let the dough cools down.
- When its cool enough to make adais, make salt adais following the same method we do and steam cook the salt adais too.
Tips / Variations
Its always better to follow the old method of making rice flour while making these Karadaiyan Nombu Adais. Soak the raw rice in water for few minutes and dry the soaked rice in a thin muslin cloth. When its dried, make a coarse rice powder using a mixer grinder. If we make use of this special rice powder while making the adais, it would be softer and more tastier than using regular rice flour / rice rava.
For my convenience, I used the mix of Rice Flour and Rice Rava that are readily available. Somehow I like coarse adais than thick, pasty adais. So I combined Rice Rava with Rice Flour in my process. But you can alter this according to your taste buds.
