Karadaiyan Nombu Special - Vella Adai, Uppu Adai

Preparation of  Rice Flour:

Soak the raw rice ( no of cups as required) in water for 30 minutes, then drain it completely and spread it in a clean cloth ( thick one ) for 15 to 20 minutes
The rice will become dry due to water absorption by the towel
Make fine powder by grinding in a mixer grinder.

How to cook karamani?

Dry roast the karamani in a kadai till you get the nice aroma
Then switch off the stove and cook in pressure cooker for 3 to 4 whistle with water upto its surface
Vella Adai

Ingredients:

• Rice flour - 1 Cup
• Jaggery - 1 cup
• Water - 2 and 1/2 cups
• Cooked Karamani - 2 to 2 1/2 tblspn
• Coconut Finely chopped - 3 to 4 tblspn
• Gingelly oil - 1/2 tspn
• Elachi powder - 1/2 tspn

Method:

• Dry roast the rice flour in a kadai till it becomes light brown colour and switch off the stove
• Boil water in a vessel, jaggery and 1/2 tspn oil and allow it to dissolve
• After it dissolve completely strain it to remove the impurities
• Again keep in the flame and add cooked karamani, chopped coconut, elachi powder and slowly add the rice flour at regular intervals and mix it without any lumps
• Now switch off the stove and greese your hand with oil take small amount of dough and press slightly in your palm and make a impression with your finger in the centre
• Then cook it in a idli maker by arranging in idli plate and keep in low flame for 10 to 15 mins.

Uppu Adai

Ingredients:

• Rice flour - 1 cup
• Water - 2 and 1/2 cup
• Cooked karamani - 2 tblspn
• Toor dal - 1 tspn
• Gingelly oil - 1 tspn
• Green chilli - 2 no
• Curry leaves - few nos
• Mustard  - 1/4 tspn
• Asafoetida powder - 2 pinch
• Finely chopped coconut - 3 to 4 tblspn
• Salt - as required 
• Oil - 1 to 1 1/2 tspn

Method:

• Heat oil in a kadai. add mustard aftet it pops out add toor dal after dal turns golden brown add chopped green chilli, asafoetida powder, chopped coconut and curry leaves
• Saute the tempering and add water, salt and keep it in low flame
• when the water boils sim the flame and slowly add the rice flour, mix it without any lumps and form a soft dough
• Greese your hand with oil and take a small amount of dough press it in your palm a make a impression in the centre with our finger
• Steam it in idli cooker for 10 to 15 mins 

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