KARADAIYAN NOMBU ADAI/SWEET AND SAVOURY VERSION.

  Karadaiyan nombu is celebrated in  Brahmin community  during the transition of Tamil Month Maasi and Panguni. We generally observe fast on that day and make the adai and offer to neivedyam to god along with butter.
   This year it falls on the 14th of March and we have to make the pooja and tie the nombu charadhu(the holy thread) between 8 :30 to 9:00pm IST.

HERE COMES THE SWEET VERSION OF THE ADAI.
If you are using homemade rice flour you can roast it nicely in a low flame and sieve it,before making adai. For home made rice flour check out Here.
INGREDIENTS:

RICE FLOUR(I used the IDIYAPPAM FLOUR)	1 CUP
WATER	2AND 1/2 CUP
KARAMANI/BLACKEYED BEANS	2 TBLSP
JAGGERY	1 CUP
SESAME OIL	1/4 TSP
COCONUT (FINELY CHOPPED)	1/2 CUP
ELACHI	2-3 NO.

METHOD:

• In a kadai ,add water , a drop of oil  and add the jaggery in that.

• In a bowl add some water and cook the karamani for 5-10 mins.No need to soak this before hand. Just if you want can soak for 10 minutes. Do not over cook the karamani.

 

• When the jaggery completely melts in water,strain the impurities.
• When Karamani cooked strain the water and add the karamani to the jaggery water.
• Add the coconut, karamani(black eyed beans) and elachi powder.

• Slowly add the rice flour to it and mix thoroughly without any lumps.
• When it is warm ,grease your hand with oil/ghee and make small pinwheels .

• Steam it in greased idli mould for 10-12 mins. Note:

1. The jaggery which i used was slightly dull in colour so i didnt get a nice brown colour which i expected.
2. While making pinwheels if you feel it is breaking, just sprinkle some warm water to the jaggery dough mixture and make it.
3. If the mixture is little watery(normally it wont come like that, just keep in a low flame and stir well for 3 minutes.
4. This measurement yielded 15-17 adais.

SAVOURY VERSION OF ADAI.

RICE FLOUR(I used the IDIYAPPAM FLOUR)	1 CUP
WATER	2AND 1/2 CUP
KARAMANI/BLACKEYED BEANS	2 TBLSP
SALT	AS NEEDED
SESAME OIL	1/4 TSP
COCONUT (FINELY CHOPPED)	1/2 CUP
GREEN CHILLI	2 NO
CURRY LEAVES	FEW
GINGER	A SMALL PIECE
MUSTARD SEEDS	1/4 TSP

METHOD:

• Chop the ginger,Green chilli and curry leaves finely.
• In a kadai add oil and throw in the mustard seeds,channa dal, ginger and curry leaves.
• Add the water and let it boil for few minutes.
• When it boils nicely add the karamani(black eyed beans) and rice flour slowly and make  a smooth dough.

• When it is warm make small balls and flatten it into patties and make small holes in the middle as we do for pinwheels.

• Repeat this for the rest of the dough.
• Grease the idli mould and steam these savoury adai for 10-12 mins.

• For making this savoury adai also,if it breaks while you are making patties,just sprinkle some warm water and make it.

I am not good in making equal shapes ,so please bear with that.
UPDATE:

• In any case if you feel the flour mixture is watery do not add flour while making adais, as it is not cooked.
• Add flour and stir in kadai till the mixture thickens.
• Do not make it too thick as it will make cracks in adai