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.

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

Cook Time 1

Total Time 1 20

Servings

Calories

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

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.

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

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.