Nombu Adai is prepared as a neivedhyam for the Karadayar Nombu Festival. Check out my post about the festival.
Ingredients
Rice Flour 1 cup
Jaggery 1 cup
Water 2 cups
Karamani (or Black eyes peas) 3 tbsp
Coconut pieces few
Cardamom 2 powdered
Method of Preparation
1. Cook the Karamani beans and keep aside. You can use a pressure cooker. Make sure that it retains its shape, but cooked well.
2. Dry roast the rice flour till it starts to loose a little colour. Keep aside.
3. Chop the coconut into small pieces and roast in a little ghee.
4. Heat 2 cups of water in a pan and add the jaggery. Melt it. Strain to remove any sand from it.
5. Pour back into the pan and bring to a boil. Add the rice flour making sure no lumps are formed.
6. Mix in the rest of the ingredients as well.
7. Make small balls out of this mix and pat it on a banana leaf or plastic cover. I use ghee in my hands to prevent it from sticking. Make a small hole in the center.
8. Transfer it as is in the banana leaves to idli plates. Or you can slightly grease the plates and put the adai directly on the plate.
9. Steam for around 10 min (or till cooked well).
Serve with a dollop of butter.
Ingredients
Rice Flour 1 cup
Jaggery 1 cup
Water 2 cups
Karamani (or Black eyes peas) 3 tbsp
Coconut pieces few
Cardamom 2 powdered
Method of Preparation
1. Cook the Karamani beans and keep aside. You can use a pressure cooker. Make sure that it retains its shape, but cooked well.
2. Dry roast the rice flour till it starts to loose a little colour. Keep aside.
3. Chop the coconut into small pieces and roast in a little ghee.
4. Heat 2 cups of water in a pan and add the jaggery. Melt it. Strain to remove any sand from it.
5. Pour back into the pan and bring to a boil. Add the rice flour making sure no lumps are formed.
6. Mix in the rest of the ingredients as well.
7. Make small balls out of this mix and pat it on a banana leaf or plastic cover. I use ghee in my hands to prevent it from sticking. Make a small hole in the center.
8. Transfer it as is in the banana leaves to idli plates. Or you can slightly grease the plates and put the adai directly on the plate.
9. Steam for around 10 min (or till cooked well).
Serve with a dollop of butter.
Very nice to see you celebrating festivals though settled abroad Roshni. Lovely Adai and a healthy one too.
ReplyDeleteadai this looking delicious.........loved the presentation....can feel the taste as well...hmmmm..yumyumm....
ReplyDeleteMaha
Looks like you had a good celebration...the adais look perfect.
ReplyDeleteLove the adai on the bamboo leaf...looks so yummy and makes me nostalgic about India ;-)
ReplyDeletenombu adai looks good
ReplyDeleteDelicious adai!!
ReplyDeleteCook in any recipe with "Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event
Erivum Puliyum
love the fact that you have placed the adai in a heart shaped plate.. super cute :)
ReplyDeleteOngoing Event: I'm a STAR
lovely n healthy Adai....glad that u did Nonbu :)
ReplyDeleteSpicy Treats
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yummy n perfect adai....
ReplyDeleteYummy adai.. I never made them though.. I should try once..
ReplyDeleteHi Roshni,
ReplyDeleteThat's a very unusual adai using karamani. Thanks for sharing. If interested you can link it to my event.
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