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Ingredients(FOR 15 ADAI):
Raw Rice - 1 Cup
Karamani - 1 tablespoon
Jaggery powder - 1 Cup
Finely Sliced cocunut - 1 Cup
Cardamom - a pinch
Water - 1 1/2 Cups
Ghee - 1 tablespoon
Salt - a pinch
Method:
Raw Rice - 1 Cup
Karamani - 1 tablespoon
Jaggery powder - 1 Cup
Finely Sliced cocunut - 1 Cup
Cardamom - a pinch
Water - 1 1/2 Cups
Ghee - 1 tablespoon
Salt - a pinch
Method:
- Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins and grind it in mixer to a nice powder.
- In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel) and keep it aside.
- Keep the grated jaggery ready. The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery.
- In the same pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani. When the karamani is cooked take it in a plate and keep aside.
- Add 1/2 cup of water(for one cup of jaggery) to the pan and add the grated jaggery and stir it well so that it gets dissolved in water. Strain the jaggery juice using strainer in a bowl to remove the dust. Add the strained jaggery juice in the pan and add the remaining 1 cup of water.
- Add a pinch of salt and when the jaggery juice starts to boil add finely chopped/sliced cocunut, ghee, cooked karamani and cardamom powder and then add the rice flour and stir it properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame.
- Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 5mins in pressure cooker
- The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.
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