I have, in detail, spoken abut Karadaiyan Nonbu in the Vella Adai recipe. Hence no repetition.
Roasted Idiyappam flour - 1 cup
Water - 1 3/4 cups
Chopped coconut - 1/8 cup
Boiled chickpeas / karamani - 4 tbsps
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Mustard seeds - 3/4 tsp
Chopped green chillies - 3
Broken red chillies - 2
Lemon juice - 1 tsp
Salt to taste
Recipe Cuisine: South Indian; Category: Festival delicacies
Prep time: 20 mts; Cooking time: 30 mts
Yields 18 adais
Picture below shows the rice flour being roasted to a light golden colour, and the right consistency is , you should be able to draw a line with it.
Karamani being heated up slightly, soaked in hot water for 2 hours, then pressure cooked with just 2 tsps water, for 4-5 whistles
Keep oil in a pan, add the all the seasoning ingredients mentioned above. Add the coconut pieces too.
Pour the measured water, keep some hot water handy, incase you need to add some , then add the pressure cooked chickpeas / karamani, salt and 1 tsp lemon juice.
Add the rice flour, keep the flames on low, keep stirring.
It will become a mass like this. I didn't have to add any more water. The measured water was perfect.
On a greased steamer plate, make adais, resembling doughnuts........ofcourse after they become touchable....
and steam for 10 minutes
The cooked adais, so soft even to touch!
With unmelted butter, do neivedhyam of both the adais, and tie the saradu.
This post first appeared in www.malpatskitchen.com
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