Karadaiyan Nombu Adai Recipe

Karadaiyan Nombu Adai Zesty South Indian Kitchen

WEBMar 22, 2014 · First make rice flour. Soak the raw rice for 1 hour then wash and drain and allow to dry for 15 minutes in kitchen tissue or cloth. Then …

Rating: 5/5(4)
1. Soak the raw rice for 1 hour then wash and drain and allow to dry for 15 minutes in kitchen tissue or cloth.
2. First roast 1/2 cup for 6-7 minutes or until it changes the color and reduce a bit.
3. Melt jaggery with 1/4 cup water and strain for impurities and set aside.
4. In a pan heat oil and add mustard seeds, urad dal, curry leaves and green and red chili mix. When mustard seeds starts spluttering add chopped ginger,cooked black eyed peas, coconut pieces and hing then add water.

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Karadayan Nonbu Adai Sweet Adai Vella Adai

WEBMar 8, 2017 · Switch off the flame. The Vella Adai dough is ready! Now make small balls out from the flour and shape it like a vadai and put a …

Rating: 4.4/5(12)
1. Wash & Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins
2. Take the rice in a mixer and grind it to a fine powder. Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.
3. In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready. We can also use store-bought rice flour. Even we have to dry roast the store bought rice flour till it is warm. Without roasting, the ratio of water+flour will not work properly
4. In a pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani. When the karamani is cooked take it in a plate and keep aside. The cooked karamani should be little firm but soft and not mushy

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