Kaaradayan Nonbu Adai

 

Kaaradayan nonbu is celebrated  by Brahmin community during the month of March ( Tamil month of Maasi – Panguni ) . During this , nonbu adai is prepared and offered as prasadham to God . The ladies tie the charadu  (yellow thread )  around the neck and pray for the long life of husband.

Two types of adai are made - Sweet and savory one

Sweet Adai

Ingredients

Rice flour – 1 cup

Jaggery powder – 1 cup

Coconut – 1/4 cup ( finely chopped is good ) , but I used grated coconut

Water – 1 1/2 cup

Cardamom powder – a pinch.

Black eyed beans / kaaramani -  2 tbsp

salt – a pinch

Oil – 1 tbsp..

Method

In the pan , dry roast the rice flour until it changes color and keep it aside. Cook the kaaramani until soft ( if you soak the kaaramani before hand , make sure to cook for lesser time , so that it does not turn mushy.

Melt the jaggery in a pan by adding water, filter it to remove impurities. Now add the cooked kaaramani , grated coconut , oil and a pinch of salt to jaggery water and boil it . Then start adding rice flour and continuously stir so that no lumps are formed. Cook well until it leaves the side of the pan. Allow it to cool.

Divide the dough into equal parts, flatten it and put the hole in center and steam the adai’s for about 15 mins.

Serve it with butter.

Salt or Savory Adai

Ingredients

Rice Flour – 1 cup

Black eyed beans / kaaramani - 2 tbsp..

Salt – based on taste

Ginger – few cut into tiny pieces

Green chillies – 2

Asafoetida – a pinch

Curry leaves – few

Coconut - 1/4 cup ( finely chopped is good ) , but I used grated coconut

Mustard seeds – 1/2 tsp

Urad dhal – 1/2 tsp

Oil - 1 tbsp.

Method

In the pan , dry roast the rice flour until it changes color and keep it aside. Cook the kaaramani until soft ( if you soak the kaaramani before hand , make sure to cook for lesser time , so that it does not turn mushy.

In the kadai , Do the seasoning with Mustard seeds , urad dhal , curry leaves , ginger. Add 1 1/2 cup water and allow it to boil. Add kaaramani , coconut , salt and slowly add rice flour and continuously stir such that no lumps are formed.

Cook well until it leaves the side of the pan. Allow it to cool.

Divide the dough into equal parts, flatten it and put the hole in center and steam the adai’s for about 15 mins.

Serve it with butter.

Chiroti Rava Dosa

 

I prepared Rava dosa using Chiroti rava few weeks back and it tasted very good. Chiroti Rava is very fine form of Sooji rava. My mom got this last time from India.

Ingredients

Servings : 6  or 7 dosas

Chiroti Rava – 1/2 cup ( or you can use regular sooji rava )

Rice Flour – 1/4 cup

Maida – 1/2 cup

Salt – as per taste

Cumin seeds – 1/2 tsp

Green chillies – 1 or 2 based on how spicy it is

Cilantro – chopped – 1 tbsp

Buttermilk – 1/2 cup ( optional , instead you can use water )

Water – 1 1/2 cup

Asafoetida – a pinch

Oil – for dosas

Preparation

Mix Rava , rice flour , maida in a bowl and add water / buttermilk to form a thin batter.

Add all other ingredients and mix well and leave it aside for 30 minutes.

Heat the Skillet and once it is ready , pour the batter with ladle from corners to center ( Make sure to pour the batter from a 2 to 3 inches height and not like regular dosas )

Sprinkle oil on the corners and cook it for 1 –2 mins or until one side is golden brown. Flip and cook the other side as well.

Crispy Rava dosa is now ready to serve. You can have this with Coriander  / coconut chutney or Sambhar.