Black eyed beans or Karamani (Dried) – 50 gms
1. Dry roast karamani till it starts cracking and keep it aside.
2. Dry roast rice till it turns pinkish in colour.
3. When both the ingredients have cooled down, dry grind them together to a coarse powder resembling semolina.
The prepared karadai flour - 1 cup
Jaggery (powdered) – 1 cup
Cardamom (powdered) – 2
1. Dissolve jaggery in warm water and strain.
2. Add water to make 3 cups of jaggery water.
3. Bring this to boil and add the flour stirring to avoid lumps.
4. Cook stirring all the time until it becomes a thick mass.
5. Add cardamom powder and blend well.
6. Take out a ladleful of the sweetened mass and pat it into a round plump roundel or adai and make a shallow depression in the middle.
7. Shape all the adais similarly and place them on greased idli plates.
8. Steam in the pressure cooker (without the weight) for 15 minutes.
“ I offer an unbroken adai and butter which has not melted,
May I not be separated from my dear husband for ever.”
The prepared karadai flour – 1 cup
Mustard seeds - ¼ tsp
Black gram dal (urad dal) – 1tsp
Asafoetida – 1 pinch
Red chillies – 2
Curry leaves – a few
Fresh coconut gratings – 2 tbsps
Salt – ½ tsp
Cooking oil – 1 tsp
1. Heat oil in a pan and add mustard seeds.
2. When it splutters add the black gram dal.
3. When it turns golden in colour add broken red chillies.
4. Add asafoetida powder and curry leaves and fry.
5. Add 3 cups of water, salt and the coconut gratings and bring it to a boil.
6. Now add the prepared flour and stir continuously to avoid lumps.
7. Cook until all the water is absorbed and the flour becomes a thick mass.
8. Shape into roundels or adais with depressions in the middle and steam in the pressure cooker for 15 minutes.
Enjoy the hot adais with butter and chutney or gojju of your choice