Karadaiyan Nombu Adai Recipe / Salty Karadaiyan Nombu Adai Recipe / Karadaiyan Nombu Uppu Adai Recipe

Last Updated on May 18, 2017

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.

Preparation Time : 10 mins
Cooking Time : 45 mins
Makes : 12 to 15 adai

Ingredients:

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 tblspn grated
Karamani / Black Eyed Peas - ¾ cup cooked
Salt to taste

Method:

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.

Pictorial: