• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Karadayan Nombhu Adai | Vella Adai and Uppu Adai

    Karadayan Nombhu Adai | Vella Adai and Uppu Adai

    Feb 13, 2021 · Modified: Mar 13, 2021 by Priya_Srinivasan ·

    Jump to Recipe Print Recipe

    Karadayan nombhu adai, sweet and savory dumplings made of rice flour. A traditional recipe made during Kamakshi nombhu or savithri vratham.

    Jump to Recipe
    Karadayan Nombhu Adai

    Table of contents

    • The Karadayan Nombhu Story
    • The Prayer
    • The Ingredients
      • For Sweet Adai
      • For Savory Adai
    • How to make Karadayan Nombhu Adai
      • For the Sweet Adai
      • For the Savory Adai
    • More Traditional Recipes
    • Recipe
    • Do you like the recipe? PIN IT

    The Karadayan Nombhu Story

    Karadayan Nombhu, a Vrath/Pooja done on the day when the Tamil month Maasi, transitions to Panguni, usually falls on March 14, every year. It is also known as Savithri Vratham.

    A festival celebrated by married women, who pray for the well being of their husbands while the unmarried girls pray to get an ideal life partner. It is similar to Karva Chauth celebrated in North India. On this day, women tie a sacred yellow thread (saradu/charadu) around their neck after worshipping the deity.

    Vellam Adai

    It is believed that Savithri did this pooja and won back her husband’s life from Yamdharma, the Hindu Lord of Death & Justice. Legend says, when savithri was following yamdharma, the  transition of the month began and she made this pooja in the middle of jungle with nothing but wet sand. So, at the end, what matter most is your belief.

    The Prayer

    The Poojai on Karadayan nombhu day is offered to Goddess Kamakshi. There is a beautiful temple in the Temple City of Kanchipuram for the Goddess. The neivedhiyam offered is a simple rice flour dumpling, called karadayan nombhu adai. Some have the tradition of making just sweet adai/dumpling. Whereas many make both sweet and savory dumpling.

    Urugadha Vennayam Oru Adayum naan tharuven, Oru Naalum En Kanavar ennai vitu piriyadhu irukanum

    “உருகாத வெண்ணெயும், ஓர் அடையும் நான் தருவேன்,  எந்நாளும் என் கணவர் எனை விட்டு பிரியாது இருக்கனம்”

    The above mantra is chanted by married women while tying the sacred yellow thread in the neck. It means, Oh lord I offer you butter, that doesn’t melt and this adai/dumpling, do accept it and bless me, so me and my husband would never separate from each other, not even death do us apart!

    To do the pooja, you can chant the 108 names of Kamakshi and do archanai with kumkum/vermillion or with flowers. Find the Kamakshi Stothram in tamil here, English slokas here. Youtube link here for the slokas here.

    Kaara Adai

    The Ingredients

    • Rice flour, the star ingredient of the recipe. I have used store bought rice flour for making the adai. Idiyappam flour can also be used.
    • Coconut, both the savory and sweet adai, make use of coconut. Coconut adds fresh element to the recipe.

    For Sweet Adai

    • Jaggery, to sweeten the sweet adai.
    • Red chowri beans or black eyed peas are added to the adai. They add a lot of texture to the adai. If you don’t get these legumes, you can also add soaked chana dal.

    For Savory Adai

    • Salt to season the adai
    • Chana dal, urad dal and chillies are used in tempering the adai dough. This imparts lots of flavor into the adai.
    Uppu Adai

    How to make Karadayan Nombhu Adai

    Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions.

    For the Sweet Adai

    • Dry roast the rice flour until it is hot. I usually heat them in microwave. This is recommended if you are using store bought flour.
    • Melt jaggery, strain impurities. Heat the strained syrup, with coconut and beans. Add the rice flour to it and stir. Once it comes together. Cover and let it rest.
    How to make vellam adai
    • Shape the rested sweet dough into roundels, poke a hole in the middle, like a doughnut. Steam cook these doughnuts 10-12 minutes. Remove and let it rest. Serve it with butter

    For the Savory Adai

    • In a heavy bottom pan, heat oil, add tempering with mustard seeds, hing, chilies, chana and urad dal , curry leaves. Next add water and salt.
    • When the water comes to a rolling boil, reduce flame, add rice flour, stir well. Let it cook and come together as a ball. Take it off the flame, let it rest.
    • Shape them into doughnuts. Steam cook for 10-12 minutes. Can be served as such, or with some chutney.

    If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
    You could follow me and my recipes on  Facebook |  Instagram  | Pinterest  | twitter

    More Traditional Recipes

    • Maavilaku Maavu | How to do Maavilaku Poojai
    • Thinai Sarkarai Pongal|Foxtail Millet Sweet Pongal
    • Vellam Puttu | Vella Puttu | Navarathri Neivedhiyam
    • Sweet Potato & Chana Dal Modagam | Modakam

    Recipe

    Karadayan Nombhu Adai | Vella Adai and Uppu Adai

    Karadayan nombhu adai, sweet and savory dumplings made of rice flour. A traditional recipe made during savithri vratham.
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, Dinner, Snack
    Cuisine: Asian, Indian, South-Indian
    Keyword: Kara adai, Karadayan nombhu, Nombhu adai, Savithri nombhu, Savithri vratham, sweet adai, uppu adai, vellam adai
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 4
    Calories:

    Equipment

    • heavy bottom pan
    • Steamer

    Ingredients

    For the Sweet adai/Vellam adai

    • ¼ cup rice flour i used store-bought
    • ⅓ cup jaggery add 2 tablespoon extra for more sweetness
    • 1 tablespoon finely chopped coconut
    • 1 tablespoon red chowri beans/black-eyed beans soaked in hot water for 15 minutes
    • ¾ cup water

    For Savory Adai/Kaara Adai

    • ½ cup rice flour
    • 1 tablespoon grated coconut
    • 1 cup water
    • ½ teaspoon salt or to taste

    Tempering

    • 1 teaspoon oil
    • ¼ teaspoon mustard seeds
    • ½ teaspoon chana dal
    • ½ teaspoon urad dal
    • 2 nos green chilies, chopped fine
    • 2 sprigs curry leaves
    • ½ teaspoon shredded ginger
    • ⅛ teaspoon hing/asafoetida

    Instructions

    For the Sweet Adai/Vellam Adai (Makes 5 Adai)

    • In a microwave safe plate/bowl, take the rice flour and microwave high for 1 minute. I normally store my flour in the freezer, so it is good to fry the flour before using it.
    •  In a sauce pan, take the jaggery and water. Letthe jaggery melt in the water. Drain the impurities.
    • Take the strained jaggery in the same pan, heat it.  Add the chopped/grated coconut, soaked beans, let it boil.
    • Once it starts to boil, reduce the flame, add the rice flour little by little to the jaggery water and stir. If you feel it is difficult doing both at the same time, add the flour in full to the water, take it off the stove, stir well and return it back to the stove.
    • Keep stirring and let the flour cook. In about 8-10 minutes, the flour will cook and start coming together like a smooth dough. Take it off the stove. Keep it covered. 
    • Once it is warm enough to touch, grease your hands with oil/ghee and Pinch Lemon-size balls of the flour and press it in between your palms to make a patty and poke a hole in the center  Repeat the same with the rest of the dough. I got about 5 patties.
    • Steam cook the patties in a steamer for 10-12 minutes.
    • Once done, remove it form the steamer, let it sit in the same plate for 5 minutes. Then remove it on to a serving plate. Serve with loads of butter.

    For Savory adai/Kaara Adai/Uppu Adai

    • In a microwave safe plate/bowl, take the rice flour and microwave high for 1 minute. I normally store my flour in the freezer, so it is good to fry the flour before using it.
    • In a heavy bottom pan, Heat oil given under "Tempering". Splutter mustard seeds, add both the dal. curry leaves, chopped green chilies, shredded ginger
    • Next add water and salt. When the water starts boiling, reduce the flame. the water should not boil once you reduce the flame. Now add flour little by little and whisk well to ensure that no lumps are formed.
    • Let it cook for 8-10minutes in low flame to a smooth dough. Take it off the stove.
    • Once it is warm enough to touch, pinch lemon-sized balls out of the dough and make a patty and poke a hole in the middle. 
    • Steam cook the patties in a steamer for 10-12 minutes.
    • Once done, remove it form the steamer, let it sit in the same plate for 5 minutes. Then remove it on to a serving plate. Serve with loads of butter.
    • This savory adai doesn't actually need any condiment, since we have added enough spices to make it tasty

    Notes

    • Though homemade rice flour, tastes best, this adai can be made using store-bought rice flour. I have always done with store-bought ones. 
    • Make sure to roast the flour before making the adai. I prefer the microwave, if doing on the stove-top, just roast the until it is hot to touch. Roasting for long time will change the color of the flour.
    • While adding flour to hot water, always remember to turn the heat down. Ensure the water isn’t boiling after reducing the flame. The add the flour. Stirring as you add is the key and Whisk is your best friend. 
    • Making a hole in the center of the adai/dumpling, ensures even cooking. Some might even make them as oval balls.
    • After steaming, let the adai/dumpling rest in the plate for 5 minutes. do not be in  a hurry to remove while it is still hot, they might crumble and break. 

    Disclaimer

    I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

    Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen
    For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

    Make this delicious sweet and savory karadayan nombhu adai for the upcoming karadayan nombhu and enjoy. The karadayan nombhu adai, can be stored up to 2 days in the fridge. I deliberately make extra savory adai for our breakfast the next day.

    If you have leftover savory dough then you can shape them into ammini kozhukattai’s, with the tempering and spices added, these cute dumplings would taste even more tastier.

    Do you like the recipe? PIN IT

    More Recipes

    • Tomato Coconut milk pulao
    • Ginger and Garlic Rice – Lunch Box Menu
    • Explore the Flavors – April Mega Blogging Marathon
    • Fresh Strawberries in hand, what new to make?

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      CommentLuv badgeShow more posts

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. lata raja

      March 13, 2013 at 4:09 pm

      Happy nonbu to you. i like the way you have presented all that represents this festival. And your vella adais are making me drool…will have to wait till tomorrow, make and eat 🙂

      Reply
    2. virunthu unna vaanga

      March 13, 2013 at 5:06 pm

      very yummy n authentic adai… love the sweet adai much…

      Reply
      • Seema Sriram

        March 14, 2021 at 9:49 am

        5 stars
        Perfect image for the adai. I will try this as my mother’s recipe is so elaborate starting from the rice I often go wrong.

        Reply
      • Bless my food by Payal

        March 18, 2021 at 9:40 pm

        5 stars
        This recipe is so different and unique and at the same time quite easy to make too. And yes, this is great to know that like our’s karvachouth from north India, a similar festival named savithri vratham is celebrated in South India too.

        Reply
    3. kitchen queen

      March 13, 2013 at 6:32 pm

      happy nombu to u.The nombu adais r perfect and nice with lovely clicks.

      Reply
    4. Unknown

      March 13, 2013 at 7:09 pm

      steamed goodness….
      "Healthy Recipe Substitution" HRS EVENT Dec 20th to Mar 20th

      Reply
    5. divya

      March 13, 2013 at 7:19 pm

      Wow that looks so delicious, luvly clicks.

      Reply
    6. Swathi

      March 13, 2013 at 7:41 pm

      Happy nombu to You. Nombu adai super.

      Reply
    7. My World My Home

      March 13, 2013 at 8:38 pm

      Wow…looks so wonderful…. 🙂

      Reply
    8. Priya Suresh

      March 13, 2013 at 10:18 pm

      Happy nonbu wishes Priya, wat an authentic nonbu adais..

      Reply
    9. Priya Satheesh

      March 14, 2013 at 10:38 am

      Authentic n delicious…

      Reply
    10. Gajus kitchen

      March 16, 2013 at 2:00 pm

      Love your blog and I am happy to pass on the " Very inspiring blogger" award to you .

      http://gajuskitchen.blogspot.ae/2013/03/i-am-very-happy-to-receive-my-first.html

      Reply
    11. Pavani

      March 17, 2021 at 7:47 am

      5 stars
      Beautiful post Priya. Learnt a lot about Savitri nombu. These savory and sweet adai look amazing. Thank you for sharing.

      Reply
      • Lata Lala

        March 17, 2021 at 10:29 pm

        5 stars
        Happy nonbu wishes Priya. Both versions of sweet and savoury adai looks delicious. Traditional recipes always fascinate me and it’s a wonderful to know about it. Thanks for sharing.

        Reply
    12. Mayuri Patel

      March 17, 2021 at 10:04 pm

      5 stars
      Beautiful clicks Priya. What an interesting tradition and you’ve explained it so well. Both the sweet and savory adai look so tempting.

      Reply
    13. Sandhya Ramakrishnan

      March 18, 2021 at 7:49 pm

      5 stars
      The nombu adai looks perfectly glossy and so beautiful. This is one of my favorite recipes and I make it not just during the festival but also for regular tiffin. Thanks for the detailed recipe to make this yummy adai.

      Reply
      • Poonam Bachhav

        March 20, 2021 at 9:46 am

        5 stars
        Loved reading about the festival and the traditions associated with it. I personally like the Savory one more over sweet version.

        Reply

    Primary Sidebar

    Newsletter Sign-up

    Get a free e-book containing 5 easy vegetarian recipes.

    Meet the Camper

    Hi, I m Priya Srinivasan, the camper in this kitchen.  Read more.

    Pongal Festival Recipes

    • Multigrain Flakes Pongal | Khara Pongal with Multigrain
    • Couscous Pongal | Couscous Savory Pongal
    • Varagu Venpongal | Savory Pongal with Millets
    • Rava Pongal | Semolina Pongal | Sooji Pongal

    See more

    Soups & Salads

    • Bulgur Salad |Pligourisalata| Vegan Salad
    • Barley Vegetable Soup | How to Make Barley Soup
    • Osaman/Clear Lentil Soup
    • Revithiosoupo|Chickpea Soup – Vegan

    See more

    Sandwich Varieties

    • Pizza Sandwich | Easy Breakfast Recipe
    • Capsicum & Paneer Burger
    • Which Sandwich are you going to make today??
    • Feta Cheese And Mint chutney Wrap

    See More

    Popular Posts

    • Beans curry with coconut|...
    • Paneer Poha Recipe Paneer Poha| Breakfast |P...
    • Middle eastern semolina cake Basbousa | Semolina Cake...
    • Tambrahm style sambar sadam Sambar Sadam | Sambar Ric...
    • Avaraikkai Poriyal | Broa...
    • Ponnanganni Keerai Poriyal Ponnanganni Keerai Poriya...
    • Tamil brahmin style paruppu usili Beans Paruppu Usili | Sou...
    • Rava Pongal | Semolina Po...
    • Karadayan Nombhu Adai | V...
    • Vegetable Sevai | Rice No...

    My Recent Video

    https://youtu.be/WgvXECsF4m0

    Footer

    ↑ back to top

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    Privacy Policy