Sweet Adai & Salt Adai!

Sweet Adai & Salt Adai!

Sweet & Salt Adai which is also called as Vela Adai & Kara Adai is an important recipe prepared during Karadayar Nombu.
Karadayar Nombu is an important festival of Hindu's and mainly for Iyer and Iyengar's of Tamil Nadu.

I am happy to share this traditional recipe, which can be served at any time during tiffin, evening snacks, a very healthy recipe, which is prepared with rice flour.

Ingredients for Sweet / Vela Adai:
Raw Rice flour - 1 cup
Jaggery - 1 cup
Cardoman powder - 1/2 tsp
Coconut bits - 1 tablespoon
Lentil beans / karamani - 1/2 cup

Method:
# Wash rice and soak it for 1 hr. Drain the water allow it to dry in a muslin cloth till it becomes completely dry. Powder it in Mixie or in Hand mill, to get a fine powder. This is common for both Sweet and salt Adai.

#Dry roast Lentil beans and cook well, as it is used in both Sweet and salt Adai.

# Dry roast the rice flour on a medium flame... you must be able to draw a line using rice flour.

# Once it comes to room temperature, sieve the rice flour.

# Dissolve jaggery in water and strain it to remove impurities. ( For 1 cup rice flour: 1 cup jaggery : 2 cups of water )

# Heat a pan, add 2 cups of water, add dissolved jaggery allow it to boil. Add cardoman powder, coconut bits, boiled Lentil beans.

# Once jaggery water start's boiling, simmer the stove add rice flour little by little and go on mixing. If lumps arise...with the spatula remove it. The mixture should come together switch off the stove, allow it to cool.

# Heat a steamer,  Grease with oil and give shape like Vadas to the adai, but the adai's should be thin. Steam for 15-20 min, as the sweet Adai takes a long time. When you find shiny texture above the Adai you can switch off the stove.

Ingredients for Salt / Kara Adai:
Rice flour - 1 cup
Coconut bits - 1 tablespoon
Lentil beans - 1/2 cup
Green chillis - 2 nos
Ginger - 1 inch bit  (finely chopped)
Asafoetida - 1/2 tsp
Gingerly oil - 1 tsp
Mustard seed - 1 tsp
Channa dal - 1/2 tsp
Urud dal - 1/2 tsp
Salt to taste

Method:

# Heat a pan, add oil, mustard seeds, urud dal, channa dal when starts to crackle add green chillis, ginger, curry leaves and coriander leaves, asafoetida, salt and water. Let it boil well. ( 1 cup rice flour: 1 cup water is the ratio)

# When water boils well, simmer the stove add coconut bits  boiled lentils / karamani, rice flour and stir well. It should cook well and mixture should come together. Switch off the stove, allow it to cool.

# Heat a steamer, grease the plate with oil, and prepare the adai's by giving vada shape. Steam for 10-15 min.

Sweet Adai and Salt Adai is ready to serve.
(you can place banana leaf, turmeric leaves while steaming or for serving...I used banana leaves as they are easily available and gives a nice flavour to the adai's).

Please do try and provide your valuable comments.
Thank you!☺