Karadaiyan Nonbu vella adai / Sweet Adai

Nonbu vella adai /  Sweet Adai

Raw Rice : 1 cup

Water : 2 + ¾ cup

Black eye beans ( white ) /vella karamani  :  Handful

Coconut pieces : 2 tbsp

Jaggery powder : 1 cup

Cardamom powder :  ½ tsp

Ghee :  2 tsp

* Soak Beans overnight.

Next day cook for a whistle in a cooker directly, in sufficient water.  Drain water.

* Wash rice.  Drain it well.

Dry fry in a kadai till it puffs up.

Spread on a kitchen towel.  Let it cool.

Grind nicely as much as possible.  Don’t bother if it is not as nice as machine ground flour.

* In a Non-stick pan, Boil water and jaggery powder …  when the jaggery powder melts completely , strain to remove any dust or stone. 

Reheat the jaggery syrup adding rice flour, ghee, coconut pieces, cardamom powder and boiled beans.

When all the water gets absorbed in flour, remove from fire.  It must be in half cooked state in solid form.

Grease the idly mould with few drops of ghee.

Fill rice mixer in idly mould .  You can fill the rice mixer when it is still hot.  Dip your hands in water and spread adai evenly to get perfect shape. Make a dent / hole in center of each adai .

Steam cook the rice mixer, for 12 mts.  Allow a standing time of 5 mts.

Enjoy the Sweet version of Adai with some plain butter.