Karadaiyan Nombu Uppu Adai Recipe

Karadaiyan Nombu Adai

For Karadaiyan Nombu we make vella adai as well as uppu adai. Yesterday i posted vella adai, as promised today i am sharing uppu adai. And frankly i love the taste of uppu adai so much..With no more delay, off you go to the recipe.

Ingredients for Karadaiyan Nombu Uppu Adai Recipe

• Homemade Rice Flour - 1 cup ( Use store bought idyappam flour)
• Water - 2 cup
• Oil - 1 tblspn
• Mustard Seeds / Kaduku - 1 tsp
• Curry leaves - 1 sprig
• Asafoetida / Hing / Kaya Podi - ¼ tsp
• Green Chilli - 2 chopped
• Coconut - 3 tablespoon grated
• Karamani / Black Eyed Peas - ¾ cup cooked
• Salt to taste

How to Make Karadaiyan Nombu Uppu Adai Recipe

1. Wash and soak karamani for 2 hours. Take that in pressure cooker, cover with water, cook for 3 whistle.
2. Low the heat and cook for 15 mins on very low heat.
3. Switch off the flame and let the pressure go all by itself.
4. Open the pressure cooker and drain it.
5. Heat oil in a kadai. Add in mustard seeds and let them pop.
6. Add in curry leaves, asafoetida and mix well.
7. Add in water, karamani, coconut, salt and mix well. bring everything to a boil.
8. Low the heat and add in the rice flour, keep mixing till everything comes together and form a mass.
9. Remove it to a bowl and let it cool down. Shape into balls, take a ball, flatten it out and make hole in the middle.
10. Now place the adai in a grease idly mould and steam for 10 mins.
11. Remove it and let it cool for a bit, before demoulding.
12. Remove and serve..

📖 Recipe Card

Karadaiyan Nombu Uppu Adai Recipe

Karadaiyan Nombu Uppu Adai Recipe with step by step pictures. This dish is made of rice flour and is very good for health. It can be prepared both sweet and salty version and here going to see the salty version.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 15 adai

Calories: 15kcal

Ingredients

• ▢ 1 cup Homemade Rice Flour Use store bought idyappam flour
• ▢ 2 cup Water
• ▢ 1 tablespoon Oil
• ▢ 1 teaspoon Mustard Seeds / Kaduku
• ▢ 1 sprig Curry leaves
• ▢ ¼ teaspoon Asafoetida / Hing / Kaya Podi
• ▢ 2 Green Chilli chopped
• ▢ 3 tablespoon grated Coconut
• ▢ ¾ cup cooked Karamani / Black Eyed Peas
• ▢ Salt to taste

Instructions

• ▢
  How to cook Karamani:
• ▢
  Wash and soak karamani for 2 hours. Take that in pressure cooker, cover with water, cook for 3 whistle.
• ▢
  Low the heat and cook for 15 mins on very low heat.
• ▢
  Switch off the flame and let the pressure go all by itself.
• ▢
  Open the pressure cooker and drain it.
• ▢
  Heat oil in a kadai. Add in mustard seeds and let them pop.
• ▢
  Add in curry leaves, asafoetida and mix well.
• ▢
  Add in water, karamani, coconut, salt and mix well. bring everything to a boil.
• ▢
  Low the heat and add in the rice flour, keep mixing till everything comes together and form a mass.
• ▢
  Remove it to a bowl and let it cool down. Shape into balls, take a ball, flatten it out and make hole in the middle.
• ▢
  Now place the adai in a grease idly mould and steam for 10 mins.
• ▢
  Remove it and let it cool for a bit, before demoulding.
• ▢
  Remove and serve..

Notes

1)You can use store bought idyappam flour too.
2)After it cools if you find the dough to be dry, sprinkle some water and knead, then shape it.

Nutrition

Serving: 1g | Calories: 15kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 2mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.03mg

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Karadaiyan Nombu Uppu Adai Recipe Step by Step

Take karamani in a bowl and wash it