Jaggery Adai
Ingredients:
Rice flour – 1 cup
Jaggery – ¾ cup
Water – 2 -1/2 cup
Boiled Karamani(black eyed peas) – 3 tbsp.
Coconut – Cut into very small pieces or grated – 2 tbsp.
Cardamom (ground/powdered)– ½ tsp.
Ghee – ½ tsp. ( optional)
Method :
Wash the rice ,strain and spread it in a dry cloth or paper. After 10 mts. grind it in a mixie.
Another option is to grind the raw rice directly. The texture of the flour should be in between course and fine. Heat a pan and put the flour and sauté it till it becomes light red in color. And transfer it in to a bowl. In the same pan put the water and jaggery. Add the boiled karamani and coconut to the boiling jaggery solution. Then add the flour and stir it till it becomes a big ball without sticking to the pan. Then add ghee and cardamom powder. Transfer it to a bowl. Make balls (lime size) and shape it like a vadai and make a hole at the center and steam it for 10 to 15 minutes in slow flame.
Very yummy jaggery adai is ready to be served.
Uppu adai:
Ingredients:
Rice flour – 1 cup (slightly course in texture)
Boiled Karamani(black eyed peas) – 3 tbsp
Green chilli – 1 (big)
Curry leaves few
Coconut - 3 tbsp. (grated)
Mustard – 1 tsp.
Urad Dal - 1 tsp.
Hing powder – 1 pinch
Water – 2 cups
Oil – 3tbsp.
Salt – as per taste
Method :
Heat a pan, add oil , add the hing powder and mustard . After the mustard splutters add the urad dhal. Once the urad dal turns golden brown add water .When this starts to boil add the boiled karamani, coconut and the curry leaves. Add salt and then the flour and stir it until it becomes a ball without sticking to the pan. Transfer it to a bowl. Make balls (lime size) and shape it like a vadai and make a hole at the center and steam it for 10 to 15 minutes in slow flame.
Tasty uppu adai is ready to be served.
