karadayan nonbu adai

Karadayan nonbu adai is very easy to make and delicious to eat with butter.

Uppu adai

Ingredients: 

Rice flour - 1 cup
water - 1 cup
Salt - as required
Sliced/Grated coconut - 1/4 cup
 (preferably sliced coconut and the slice should the size of the teeth of a comb)
Black eyed peas - 1/4 cup

For seasoning:

Mustard seeds - 1/2 teaspoon
Channa dal - 1/2 teaspoon
Urid dal -1/2 teaspoon
Green chilli - 1
Ginger - 1/2 inch piece
Curry leaves - few
Hinge  - a pinch
Coconut oil - 1tbs

Method:

1.  Dry roast black eyed peas till it turns brown and a strong aroma comes.
2.  Soak the peas in boiled water till you prepare the flour for the adai or for 10 minutes.
3. Chop green chillis and grate the ginger.
4. Heat coconut oil add mustard seeds. 
5. After the mustard seeds splutter, add channa dal, urid dal and hinge. Roast till the dals turn brown.
6. Add chopped green chillis, grated ginger and curry leaves and saute.
7. Add water, salt, soaked peas and chopped/grated coconut. Allow it to boil.
8. Minimize the flame and add rice flour slowly and stir continuously.
9. Water will be absorbed by the rice flour. Switch off the flame and close it with a lid. Set aside.
10. Grease the base plate of the idli plates with coconut oil.
11. After two minutes take a small portion of the flour and make it a ball then flatten it. Make a hole in the center with your index finger(like ulundu vadai). Keep it on the idli plate coated with coconut oil.
12. Make the entire dough into this shape. Keep all the adai in one idli plate one above the other. You need not use all the plates as we do for idli.
13. Steam cook for 20 minutes.
14. Serve hot with butter.

Vella adai

Ingredients: 

Rice flour - 1 cup
water - 1 1/4 cup
Jaggery - 3/4 cup
cardamom : 1 (powdered)
Sliced/Grated coconut - 1/4 cup
 (preferably sliced coconut and the slice should the size of the teeth of a comb)
Black eyed peas - 1/4 cup

Method:

1.  Dissolve jaggery in water just to immerse it. Filter and remove the dust and sand particles.
2. Dry roast black eyed peas till it turns dark brown till you get a good aroma and pour 1/2 cup of  boiled water. Soak till you prepare rice flour or for 10 minutes.
3.  Heat the rest of the water and add jaggery water, cardamom powder, black eyed peas, and coconut slices.
4. Once it starts boiling, switch off the stove and add the rice flour slowly with constant stirring.
5. Cover it for a while. When the heat is bearable you can roll the dough and flatten it and make a hole in the center.
6. Arrange them on the coconut oil creased plate and steam cook for 20 minutes.

Preparing rice flour: (Those who don't have time to prepare the rice flour can buy idiyappam flour from the shop)

• Take two cups of rice flour for both the adai, wash and soak for half an hour.
• Drain the water completely and dry on a clean towel or cotton cloth.
• After half an hour, Grind it to fine powder. Then sieve it. Grind the coarse powder left in the sieve plat again to avoid wastage. Sieve it again. You can use the left over coarse powder along with dosa batter.