Karadaiyan Nombu Adai Recipes
Sweet Karadai/Vella Adai Recipe
Cook time – under 20 mins
Yields – 12
Raw rice – 1 cup
Jaggery – 1 cup
Water – 2 1/2 cup
Coconut bits or grated coconut- 1/4 cup ( I used a mix of both)
Black eyed peas or karamani – 1-2 tbsp cooked
Cardamom powder – 1/4 tsp
Pressure cook black eyes peas until soft but not mushy.
Dry roast raw rice until it changes to golden brown color. Grind it coarsely like rava.
Melt jaggery in 2 1/2 cup of water, filter it to remove impurities.
Add grated coconut and karamani/cow peas, cardamom powder to the jaggery water.
Divide it equally, make balls, flatten it, put a hole in the center (as in the picture above) and steam the sweet adais in an idly cooker or steamer for 15 minutes.
Serve with butter.
Uppu Adai Recipe for Karadaiyan Nombu
Cook time – under 20 mins
Yields – 12
Preparation of Rice flour
Then roast that rice flour in medium flame until you get a sandy texture. There should not be any moisture in the flour.
|Uppu adai and Vella Adai|
Rice flour – 1 cup
Water – 2 cup
Thinly sliced coconut bits – 1/4 cup
Karamani or black eyes peas – 11/2 tbsp cooked
For the seasoning
Oil -3 tsp
Hing – a generous pinch
Mustard -3/4 tsp
Urad dal – 1/2 tsp
Ginger 1 inch piece finely chopped
Green chilli – 2 finely chopped
Curry leaves -few
When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds.
Add 2 cups of water, salt needed and bring it to boil.
When water starts boiling, reduce the flame and add rice flour slowly stirring continuously.
Cook till it leaves the sides of the pan.Allow it to cool.
Make balls, flatten it, make a hole in the center and steam cook for 15 minutes or until done.(Grease the idly plate before steaming)
i had this plan 🙂 lovely adai esp the leaves wow !
We make something similar to this for Diwali…Nice recipe!
Authentic adai, love to finish that whole plate.
Perfect adais,well displayed. Love to have this with butter, ideal combo.
We make something similar too. Yours looks very good Paddu!
I ve never made these but i do remember a neighbor who used to make these beautifully your pics just reminded me of her. Well done
Wow. incredible eats. I wish I could gobble up all the stuff on the banana leaf 🙂 Happy Women's Day !
I never tasted these before. Looks yummy….
OMG.. mouth watering here.. Awesome clicks dear 🙂
nice tasty recipe
Authentic recipe,loved the presentation.
Nice presentation,healthy Adais looks delicious.
Authentic n delicious adais, loved ur presentation too…
I ve never made these looks interesting and lovely pic with banana leaf..First time here…Happy to Follow u 🙂
Authentic recipe..looks perfect..nice presentation
authentic recipe..looks perfect..nice presentation..
thanks for visiting my blog…
If I may add, the Uppu Adai uses Chana Dhal instead of Urad Dhal. Actually Urad Dhal is comparatively a "Modern" Dhal in South Indian food. Hence all traditional recipes use either Chana Dhal or Toor Dhal.
But the recipe is good and presentation is awesome 🙂
Have heard of this but never tried 🙂 Good looking adai 🙂
Padhu,fantastic timly karadai receipes.
There are two ways to prepare the basic rice.Ur methos is good.But if u prepare rice powder from wet,dried rice and then fry the rice powder,
the final out put of adai gives a classic glassy look.For uppu adai fry a little less than vella adai.Try it.
Other wise ur recipe if fantastic.
very nicely explained Padhu. thanks for posting the recipe.
I made them today and they turned out awesome.. Thank u ms.padhu.
Soo nice will try on monday
I tried ur adais, come out very well. Thank u very much
When ever I try any item first I go thro and prepare
Followed your recipe to the T today , had to make it thrice , everybody loved them . Thank you so much .
Dear Madam, i am already a subscriber of your web page. Today, when i saw this recipe i am really astonished about your search for different food items of our great country.
Wondering because this is a Tamil Brahmin recipe made only on that particular day. Even more wonder is that even in the Tamil brahmins not all the brahmin people do this 'nonbhu'. Only a particular sect of Tamil brahmins do this puja and make this recipe.
This vella adai has to be eaten hot with butter. That's the way. How did you able to discover is the astonishing thing. We are Tamil brahmin. Need anymore unique recipe please talk to my mother.
Can i do this the same way you prepared thiruvadirai kali in pressure cooker?
No, follow the above method for best results.
I tried sweet nomb adai using this recipe… unexpected fantastic results… it came out very well… Thank you…
This year viradham we tried in our house
very good taste with salted butter
Followed this recipe and made both adais today .. came out soo well.. thanks a lot 🙂
Awesome recipe… Gonna try this Wednesday.. if I am using idiyappam flour then what is the ratio of jaggery to flour?
Follow the same measurements above.
Nice receipt. Just a suggestion. During this nombu we dont use ghee. So people who are doing this nombu try to avoid ghee, as there is a sloka during this pooja. Urugada vennaiyum oru adaiyum nutren…
Hi dear,Super thank you for the recipe.
How many cups of raw rice will yield 1 cup of rice flour
Hema, You can take a little more than 1 cup of raw rice. Excess rice flour, you can use for some other purpose.