Karadaiyan Nombu is a Tamil brahmin festival.Two types of adai are prepared on this day. This is the savory version of the vella adai.
Rice flour —–1 1/2 cup
Coconut— 1/4 cup+ 1 tablespoon cut pieces
Asafoetida—– 1/4 taspoon
Mustard seeds—– 1/2 teaspoon
Channa dal —–1 teaspoon
Water ——2 1/4 cup
Salt—– 3/4 teaspoon
Few curry leaves.
Dry roast the rice flour in medium heat for 3-4 minutes. Grind together coconut and green chili. Heat oil in a kadia ,add the mustard seeds when they splutter add the channa dal and fry till they change colour ,add the curry leaves,chopped coconut and asafoetida . Pour water ,add salt and the grounded coconut with chili.When water starts boiling lower the heat and add the rice flour and mix it well. Remove from heat and allow it to cool, knead well. Take small balls ,flatten them,make a hole in the center and steam them in greased idly mould for 5 minutes. Enjoy uppu adai.
Tip——- Anil brand or Nirapara brand,idiyappam rice flour are good to make these adai. If you find the mav dry sprinkle some lukewarm water and then knead it well.