Nonbu Adai (Karadayan Nonbu)

Kara Adai

Ingredients:

Rice flour - 2 cups
Water – 3 cups
Cooked black eyed beans(karamani) - a handful (it should be dry roasted and cooked)
green chillies - 3 (cut into small pieces)
Ginger- a small piece, chopped
Coconut, diced - a handful
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cilantro – a handful, chopped
Curry leaves - a handful, chopped
Asafoetida - a pinch
Salt - to taste

Method:
Roast the rice flour in a kadai so it loses its raw smell but not color. Transfer it onto a plate to cool. Now, heat some oil in the kadai, add some mustard seeds, asafoetida, Green chillies, Ginger and curry leaves and saute for a minute, till the seeds stop spluttering. Add the water to it next and let it come to a boil. Add coconut pieces, cooked black eyed beans ,cilantro and salt. Then add the roasted rice flour and stir well.
The resultant dough must be of a dry consistency. Make balls out of it, flatten the balls and cook in an idli steamer for about 10 minutes.serve with butter and coconut chutney.


Sweet Adai
Ingredients:

Rice Flour - 2 cups
Jaggery (powdered) - 1.5 cups
Water – 11/2 cup
Black eyed beans - a handful
Coconut (cut into small cubes) - 2 tbsp
Ghee - 2 tbsp
Cardamom – a small pinch

Method:
First dry roast the black eyed beans for 3 minuters and pressure cook and set aside. Take a kadai, boil water till it begins to bubble and add the jaggery. Boil the mixture till the raw smell of jaggery disappears. Take it off the flame, let it cool a bit, filter the mixture and transfer it back to the kadai. Now heat ghee in a kadai and fry the coconut pieces and cardamom. Add this fried coconut in the jaggery water. When it starts boiling  add the rice flour and stir well and switch off the stove.Allow it to cool. Once it is cool enough to touch, make balls of the mixture and flatten it to round shapes. Steam them in an idli cooker for 10 minutes.