Uppadai

Uppadai is another neivedhyam done on Karadayan nonbu.

Ingredients(FOR 15 ADAI):

Raw Rice - 1 Cups
Karamani - 1 tablespoon
Mustard seeds - 1 teaspoon

Urdal - 1 teaspoon
Finely Sliced cocunut - 1 Cup
Hing - a pinch
Water - 1 1/2 Cups
Oil - 1 tablespoon
Salt - To taste

Green Chilli - 1

Curry Leaves - Few

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. Take 1 cup of ground flour for preparing uppadai.
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.
Heat the oil in a pan, and add mustard seeds and when the mustard seeds starts to sputter add urdal and fry it till it turns golden brown color. To this add hing, chopped chilli, curry leaves and fry for 10 seconds.
Add 1 1/2 cups of water and add required salt.
When the water starts to boil add finely chopped/sliced coconut, karamani 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 Uppadai is ready for Neivedhyam and for serving.