Kara Adai
Ingredients: Rice flour - 1 cup, Black-eyed pea-1/4 cup (karamani), Coconut (grated), Curry leaves.
1. Heat oil in kadai. Add mustard seeds, broken urad dhal, curry leaves, black eyed peas.
2. When it splutters, add water (add 2 cups of water for 1 cup of rice flour) and salt.
3. Add rice flour. Mix them all together.
4. Close the lid and allow it to cook.
5. Switch off the flame and allow it to cool.
6. Make adais and keep it in steam.
Sweet Adai
Ingredients: Rice flour - 1 cup, Black-eyed pea-1/4 cup (karamani), Coconut (chopped), Jaggery - 1 cup
1. Take jaggery, karamani, chopped coconuts with 2.5 cups of water in a vessel. Add ghee and pinch of salt to taste.
2. Allow it to boil and then add the rice flour.
3. Keep the flame low and wait for the rice flour to get cooked by stirring continuously. Continuous stirring is required to avoid lumps.
4. Once cooked, allow it to cool and make adais.
5. Keep the adais in steam for 5-10 mins
Ingredients: Rice flour - 1 cup, Black-eyed pea-1/4 cup (karamani), Coconut (grated), Curry leaves.
1. Heat oil in kadai. Add mustard seeds, broken urad dhal, curry leaves, black eyed peas.
2. When it splutters, add water (add 2 cups of water for 1 cup of rice flour) and salt.
3. Add rice flour. Mix them all together.
4. Close the lid and allow it to cook.
5. Switch off the flame and allow it to cool.
6. Make adais and keep it in steam.
Sweet Adai
Ingredients: Rice flour - 1 cup, Black-eyed pea-1/4 cup (karamani), Coconut (chopped), Jaggery - 1 cup
1. Take jaggery, karamani, chopped coconuts with 2.5 cups of water in a vessel. Add ghee and pinch of salt to taste.
2. Allow it to boil and then add the rice flour.
3. Keep the flame low and wait for the rice flour to get cooked by stirring continuously. Continuous stirring is required to avoid lumps.
4. Once cooked, allow it to cool and make adais.
5. Keep the adais in steam for 5-10 mins
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