Karadai nonbu Adai

Hi ladies,

Here let us see how we have to prepare the flour for 'Nonbu Adai'.

You can use this flour for sweet and kara adai.

Take raw rice, wash well and soak it in water for 10- 15 mts.

Drain well and spread on a cloth. Just under fan not under sun.

When it is fairly dry, powder in the mixi.

The flour should be very fine.

Put a dry pan on the stove and roast it. Stir continuously.

Take a pinch of the flour and try to put a line on the 'kitchen medai' itself.

If you are able to put a line like 'kolam', your 'mavu' is ready.

Now remove the pan form the fire and transfer it to a 'big plate' / 'tambalam'.

Allow it to cool and then sieve.

Take and measure the fine flour.

Normally for every cup of flour, you can add 1 3/4 cup to 2 cups of water.

But If you want to use 'dry flour' which we buy from the shop, you have to add more water.

Let us make the 'karamani' also ready. Take 'karamani', and put it in the pan. Dry fry till you get good aroma.

Put it in a cup of water and cook well in a cooker with a pinch of salt.

Now the flour and karamani is ready to make adai.

dear krishnaamma,
i have written in the blog also about this, anyway it is always better to show all how to do..somebody is there for some here..sunkan

Ingredients:

Roasted flour - 1 cup
Cooked karamani - 2 tbsp
Jaggery powdered - 1 cup
Finely chopped coconut or grated coconut - 2 tbsp
Cardamom powder - ½ tsp
One pinch salt

Method:

Boil water and add jaggery. Allow it to dissolve and drain it.
Now bring it to a boil, make the flame sim.
Add coconut, cardamom powder and karamani.
Mix well. Now add rice flour.
MIx well. If you want you can add 1 sp ghee in it.
This will give good aroma for the adai.
If you want you can add some more water.
Just add water with the use of spoon.
So that you will not add more water in the dough.
Remove from the fire and keep aside.
Let is cool, then knead well like chappati dough.
Make small adai out of the dough.

In our house we make like 'pidi kozhukatai' , for 'naivadiem.'
That is first we used to make 'naivadiem' for god, correct? at that time we use this 'kozhukatai adai' ;each of us will have 2.
so if you also do like that, then make some 'pidi lozhukatai' type adai according to the number of ladies in the house. ok?

Steam it like idly.
Serve with plain butter.

Note:If the 'jaggery' is high, the adai will become sticky. so put less jaggery so that it will taste grate.

Ingredients:

Roasted flour 1 cup
Cooked karamani 2 sp
Chopped coconut 2 tbsp
Chopped green chilly 1 sp
Asefetida 1 pinch
Mustard seeds 1 sp
Curry leavers
Oil 1 sp
Salt
Method:

In a deep pan put oil and make seasoning with mustard seeds.
Put curry leaves and green chilly.
Boil water and add coconut pieces and karamani.
Mix well. Sim the flame.
Now add rice flour.MIx well.
If you want you can add 1 sp ghee in it.
This will give good aroma for the adai.
If you want you can add some more water.
Just add water with the use of spoon.
So that you will not add more water in the dough.
Remove from the fire and keep aside.
Let is cool, then knead well like chappati dough.
Make small adai out of the dough.
Stem it like idly.
Serve with plain butter.

Note: actually we keep 'sweet adai' for naivedam. This we used to prepare as a snack. that is all.
And more over my grand mother used to say that
we must not take butter milk or any curd items in this nonbu day.

Dear Krishnamma,

Thankyou so much for the recipes. We regularly prepare adai's at home ,since it is so nutritious too. I wish to make the sweet adai. Could you please tell me what is cooked karamani?. I saw it mentioned in two of your recipes, that i wish to prepare.

Regards,
Devika

hi devika

karamani is black eye beans(dry)

Hello Devika,

Karamani is vanpayar.

Regards,

Abha.

Originally Posted by Devika Menon

Dear Krishnamma,

Thankyou so much for the recipes. We regularly prepare adai's at home ,since it is so nutritious too. I wish to make the sweet adai. Could you please tell me what is cooked karamani?. I saw it mentioned in two of your recipes, that i wish to prepare.

Regards,
Devika

Dear Devika,

go through my first post. you know how to cook karamani for this adai. And 'Karamani' is white or brown 'Chowla'
Ok ya?

Hi Suja,

You are correct. I attaching a picture of it here. I took it from one blog. This is 'Karamani' / chowla/ Black eyed peas. ok ya?