Karadaiyan Nonbu Sweet Adai is specifically made for Karadaiyan Nonbu. These are very delicious and healthy as are made by steaming rice and jaggery dough as patties.
These used to my favourite as a kid! The combination of this adai along with homemade butter is simply YUM!
These used to my favourite as a kid! The combination of this adai along with homemade butter is simply YUM!
INGREDIENTS
1 1/2 cups Rice flour
3 cups Water
1 tblsp Moong Dal
1 1/2 cups Vellam | Gur | Jaggery, roughly grated
1 tblsp Fresh Coconut, grated
1 tsp Homemade Ghee | Clarified Butter
1 tsp Green Elaichi | Cardamom Powder
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 ghee.
- Add moong dal and roast till it becomes golden brown in colour.
- Add water and grated jaggery.
- Once jaggery is melted, add coconut and elaichi powder.
- On a low flame, combine the rice flour 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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