15 December 2017

வெள்ளை அடை (காராமணி)

This adai is normally made on Karadaiyan Nonbu day.

Karamani, 50 g
Rice, 200 g (one tumbler)
Coconut, 1/4 moodi, cut into small pieces
Pachchai Milakai, 2, chopped finely
Karuveppilai, a little
Hing, a pinch
kadugu, a little
Oil, 2 tsp
Water, 2 1/2 times the Rice quantity


Cook the karamani in a pressure cooker.
Soak the rice for one hour. Wash, drain the water.
Dry it for an hour on a cloth.
Powder the rice in a mixie.
In a thick bottomed vanali, add oil.
When hot, add kadugu, pachchai milakai, karuveppilai, hing.
When kadugu splutters, add water (2 1/2 times the rice quantity).
Add cooked karamani, coconut pieces.
Add salt.
Add the rice flour slowly so that no lumps are formed.
Mix well till it solidifies. Switch off stove.

(B) Make lemon-sized balls of this maavu.
Flatten them to vadai shape.
Steam cook in idli-cooker.

19 Feb 2010
12:20 noon

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DAHI BHINDI Ingredients ...