In a pan add the black-eyed beans| karamani, and roast this for 2 minutes, without getting it burnt.

Add 1 cup of water to this and cook it till the beans become soft. Even you can soak this for 10 minutes and cook.

Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.

Drain the water and keep it aside.

In a pan add the jaggery and add 2 and 1/2 cups of water. Water quantity depends on the texture of the rice flour.

So add 2 cups of water first and keep 1/2 cup of hot water separately. Later if needed will use it.

Boil till the jaggery dissolves. Filter the impurities.

Add the chopped coconut, cooked karamani(black eyed beans), and cardamom powder to the water and bring it to a rolling boil.

Keep the flame low now and add the rice flour to this. Mix well without any lumps.

If you feel the mixture is getting dry, add little hot water to this. Cook till it comes to a whole mass and at the same time do not make it too dry.

Else the adais will crack.

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

The adais will be glossy once you take it out from the steamer. Allow this to cool for 2 minutes and then take it out. Else they will break.

Sweet adai is ready for neivedhyam,

While making pinwheels if you feel it is breaking, just sprinkle some warm water to the jaggery dough mixture and make it.

If the mixture is a little watery(normally it won't come like that, just keep in a low flame and stir well for 3 minutes.

Do not add the rice flour to the cooked dough while making the patties.

Always keep the dough covered while making the patties. Else it will become dry and crack.

In a pan add the black-eyed beans|karamani, and roast this for 2 minutes, without getting it burnt.

Add 1 cup of water to this and cook it till the beans become soft. Even you can soak this for 10 minutes and cook.

Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.

Drain the water and keep it aside.

Chop the ginger, green chili, and curry leaves finely.

In a pan, add 2 tsp of oil and throw in the mustard seeds, ginger, green chili, and curry leaves.

Add the water and let it boil for few minutes. Add 2 cups of water first and keep 1/2 cup of hot water ready, if needed we will use it later.

When it boils nicely add the karamani (black-eyed beans) and coconut. Add salt to this.

When the water starts boiling, keep the flame low and add the rice flour to this.

Mix well without lumps and cook till the water gets absorbed and it comes to a whole mass

Repeat this for the rest of the dough.

Grease the idli mould and steam these savoury adai for 10-12 mins.

Savory adai is ready for neivedhyam.