Kaaradaiyan Nombu Special..

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Basic steps for Salt & Sweet Adai:

1. Soak Kaaramani (Brown beans)- 2-3 tbsp for 2 hours and pressure cook this for 1-2 whistles

2. Rice flour- Dry roast till for 3-4 mins. Till the fresh smell disappears. I used the rice flour bought from the shop and sieved after the dry roast.


For the Sweet Adai:
1. Measure 3/4 cups of powdered jaggery for about 1 cup of rice flour.

2. Take 1/2 tbsp of elaichi powder.

3. In a pan, add 2 cups of water and add elaichi powder, brown beans and jaggery.

4. Once the jaggery has fully dissolved in water, add the rice flour slowly and stir continuously, so that there are no lumps. Add 4-5 tbsp of ghee at this stage, mix well and switch off the stove, once the water evaporates and you can make balls.

5. Cut the banana/plaintain leaf into smaller parts. Grease the banana leaf with 1-2 tbsp of ghee.

6. Spread ghee in your palm and take small portion of the mixture and spread it in the banana leaf and put one hole with a finger in the center.

7. Steam cook this for about 10 minutes.


Salt Adai:

1. In a pan, add 2 tbsp of oil, 2-3 red chillies (cut into small pieces), brown beans, and curry leaves and some coconut, cut into small pieces.

2. Then, add 2 cups of water and add the required amount of salt. Let this boil and add 1 cup of rice flour slowly and stir continuously to avoid lumps.

3. Add 2 tbsp of gingelly oil.

4. Once the water evaporates switch of the stove. and make adais in the banana leaf and steam cook for 15 mins.

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