karadaiyan nombu adai(Sweet and Savory Steamed Rice Cakes)
Delicious karadaiyan nombu adai (Sweet and Savory Steamed Rice Cakes) as traditional sweet and savory steamed rice cakes made with rice flour and beans.
Servings: 10 sweet rice cake and 9 savory rice cake
Calories: 370kcal
Ingredients
For Making Rice Flour
- 1 ½ cup Raw rice I used long grain rice
For Sweet adai/Sweet rice cake
- 1 cup Roasted Rice flour
- ¼ cup cooked Black eyed peas/Karamani
- 1 cup Jaggery
- ¼ cup Coconut chopped into small pieces
- 2 ¼ cup water
- 1 teaspoon Cardamom powder 3nos
- 2 tablespoon Ghee
For Salt adai( Savory rice cake)
- 1 cup roasted rice flour
- ¼ cup coconut chopped in small pieces
- ⅓ cup cooked blackeyed peas/karamani
- 1 ½ cups water
- ¾ teaspoon salt or to taste
- ⅛ teaspoon Asafeotida/Hing
- ½ teaspoon mustard seeds
- 2 teaspoon urad dal
- 1 sprig curry leaves
- 1 green chili
- 1 red chili
- 1 inch piece of ginger chopped finely
- 2 teaspoon oil
Instructions
First make rice flour
- Soak the raw rice for 1 hour then wash and drain and allow to dry for 15 minutes in kitchen tissue or cloth.
- Then grind it into fine powder, sieve well so that we get only fine powder.
- In a non stick pan roast the rice flour for 7-8 minutes or until it release aroma. After roasting there will lot of small pieces of rice flour will be there so pulse it in a blender/grinder or food processor to make it fine again. If you were able to make straight line with rice flour, then it is roasted well.
Cooking Black eyed peas/Karamani
- First roast ½ cup for 6-7 minutes or until it changes the color and reduce a bit.
- Then wash and cook with 2 cup water for 30-35 minutes or until it become soft but not mushy and set aside.
For making Sweet Adai
- Melt jaggery with ¼ cup water and strain for impurities and set aside.
- In a thick bottomed pan add strained jaggery,2 cups of water, ¼ cup cooked black eyed peas, ¼ cup chopped coconuts pieces,and bring to boil.
- when it starts boil add roasted flour, cardamom and mix well and reduce the flame and cook for another 3 minutes.
- set aside for cool when it is cool enough to touch add 2 tablespoon ghee and mix everything and knead well to form a smooth dough.
- Make balls out these sweet dough. Then place it in banana leaves and slightly press it form a 3 inch disc. with finger dipping water make a hole in the center.
- Then steam this rice disc for 15 minutes or until it has shiny surface.
- Serve with dollop of butter.
For savory adai
- In a pan heat oil and add mustard seeds, urad dal, curry leaves and green and red chili mix. When mustard seeds starts spluttering add chopped ginger,cooked black eyed peas, coconut pieces and hing then add water.
- When it starts boiling add roasted flour and mix well then reduce the flame and cook for another 3 minutes.
- Set aside for cool when it is cool enough to touch mix everything and knead well to form a smooth dough.
- Make balls out these sweet dough. Then place it in banana leaves and slightly press it form a 3 inch disc. with finger dipping water make a hole in the center.
- Then steam this rice disc for 15 minutes or until it has shiny surface.
Nutrition
Calories: 370kcal | Carbohydrates: 72g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 113mg | Fiber: 3g | Sugar: 21g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg
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