Yes I am back but I am always very slow in posting the recipes on time..I was meaning to post the recipe during the eve of karadaiyan nombu but being lazy that I am I kept on postponing and finally I am posting it hear…Along with kara adai We make vell adai and with butter as an accompaniment We serve it after neivedhyam to god…My mom is an excellent cook when it comes to making festival recipes and I again I phoned her and got the recipe and made it…
|Grated jaggery||1 cup|
|cardamom powder||1 tsp|
|boiled cowpeas/karamani||1/2 cup|
|raw rice powder||1 cup|
1.Take a wok and add the raw rice powder…Roast it in medium heat..Make sure you do not change the color…Collect it in a plate and allow it to cool.
2.In another wok add grated jaggery and water…Ensure you add water only till the jaggery gets immersed…Wait till the jaggery melts.,..Take a strainer and filter the jaggery water(this is to remove the impurities).
3.Again add the jaggery water in the wok,followed by cardamom powder and grated coconut..Wait till it boils..Add boiled cowpeas followed by rice flour…Stir it well…
4.At one stage all the flour will get completely mixed and it would become a solid mass but still with bit of moisture…Switch it off at this stage…Add ghee and mix the dough again..
5.When the dough becomes lukewarm make patties out of it…You can either create a hole or hole like impression..the choice is yours…
6.Steam it in idli steamer for 20 minutes…then take it out and cool it…Serve it :)
1.Add only very little water to the jaggery…If the water is high then you will need to add more rice flour…