Karadaiyan Nonbu Savoury Adai is specifically made for Karadaiyan Nonbu. These can be made as a regular snack item too. These are very delicious and healthy as are made by steaming rice flavoured patties.
These Adais are loved by all as they are so delicious. The perfect balance of flavours - ginger, green chilli, the tempering and crunch from the Moong Dal and Urad Dal is simply fantastic.
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INGREDIENTS
2 cups Rice flour
4 cups Water
1 tsp Rai | Mustard Seeds
1 tsp Urad Dal
1 tsp Moong Dal
1 " Adrak | Ginger, finely chopped
3 Green Chilli, finely chopped
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
8 Kadhi Patta | Curry Leaves, finely chopped
A pinch Hing | Asafoetida Powder
2 tsp Oil
1 tsp Salt | To taste
3 Ala Leaf | Banayan Leaf
METHOD
- In a non stick pan, dry roast rice flour till it just starts to change colour. Take care it does not get burnt. While roasting, stir continuously. Transfer to a plate and keep aside.
- In a thick bottomed kadai, heat oil and add rai, urad dal and moong dal. When rai crackles, add ginger, curry leaf, hing and green chilli. Saute for a minute.
- Add water and when the water comes to a boil, combine rice flour, salt and chopped dhania to it, slowly, while stirring continuously. Ensure no lumps are formed.
- When the rice flour gathers to form a dough, switch off the gas.
- While the dough is still warm, make lemon size equal portions of the dough.
- Place a Ala leaf | Banana leaf on a plate. Apply little ghee on the surface. Take one portion of the dough and gently pat it to make a disc of about 3 " in diameter. Ensure the sides are not cracked. Make a small hole in the center of the disc.
- Place 2 adais on a Ala Leaf and place the same in the steamer. Similarly place the remaining adais, keeping space between 2 leaves. You may have to steam in batches. For this quantity we can get 24 adais.
- Steam for 10 to 12 minutes.
- Remove the adais and after naivedhyam, relish with fresh homemade butter.
About C R Meena
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