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.