வெள்ளை அடை (காராமணி)

This adai is normally made on Karadaiyan Nonbu day.

NEEDED
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
Salt

METHOD

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.

Rajappa
19 Feb 2010
12:20 noon

Karadaiyan Nonbu Adai

KARADAIYAN  NONBU ADAI

Rice Flour

Coconut  1/2 Moodi

Karamani (Lobia) --- 4 tbsp

Jaggery ---- 4 tbsp

Green Mirchi --- 2 medium

Kariveppilai --- a handful

Elakkai  ---- 4 or 5

Take a cupful of rice, roast it slightly over medium heat.

Once cool, soak it in water for 15 minutes.

Drain the water and spread the rice on a towel for drying.

Once dried, grind the rice in a mixie.

Sieve the rice flour and grind it again and sieve it again.

FOR THE SWEET VERSION

Soak the jaggery in a cup of water.

Boil the karamani (Lobia) in water for about 10 minutes.

Remove all impurities from the jaggery water.

Add the boiled karamani to the jaggery. Add the chopped coconut pieces.

Add half the rice flour slowly into water (lumps should not be formed).

Mix well, add elaichi.

Once dough is formed, turn the heat off.

Make small balls and with each ball make a small vadai called adai.

Steam cook these adais in an idli-making vessel.

Eat with fresh butter.

                      FOR SALTY VERSION.

Same as before, except you do not use jaggery; instead cut mirchi into small pieces and add to the rice flour.

Chop Kariveppelai into small pieces and add to the flour.

Follow the same method.

Rajappa
17-07-2014