Nonbu Adai -- Salt version

Nonbu Uppu Adai / Salt Adai

Raw Rice : 1 cup

Water : 2 + ¾ cup

Black eye beans ( white ) /vella karamani  :  Handful

Coconut Pieces :  2 tbsp

Salt to taste

Hing powder :  2 pinches

Green chilly : 1

Mustard seeds : ¼ tsp

Curry leaves: few

Coconut oil : 1 tbsp

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 Kadai , temper in oil with mustard, finely chopped green chillies, hing powder .

Add water and when it boils add rice flour gradually and mix very well without lumps by stirring continuously .

Add salt, finely chopped coconut pieces, curry leaves 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 coconut oil.

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 10 mts.  Allow a standing time of 5 mts.

Enjoy the Salt version of Nonbu adai as it is or with any chutney.