Karadaiyan nombu adai | sweet and savory of version of adai recipe – Vella adai and uppu adai recipe using store bought rice flour | idiyappam flour. Detailed recipe with step by step pictorial instructions.

Karadaiyan Nombu (காரடையான் நோம்பு) is one of the major festivals celebrated among the Tamil Brahmin community usually in the month of March. It is celebrated at the moment when Tamil month  Maasi ends and month Panguni starts. We make sweet or savory adai on this day and offer it to god. We also fast on this day and eat this adai and break the fast. To know more about this festival and the rituals followed therein, do check out my sister’s post on Karadaiyan Nombu.

Married women fast for the longevity of their husbands and break the fast by tying the yellow thread (manjal charade) around their neck. And by eating the sweet and salted Karadaiyan Nombu adais which have been offered to God. I usually make the Nombu adais using homemade rice flour. However, we make the adai using store-bought flour also. Let us now proceed to the recipes Sweet adai and kara adai.

In this post, I have given the recipe for making Karadaiyan nombu adai using store-bought idiyappam flour. Alternatively, you can use homemade rice flour also to make the nombu adai. If you are using homemade flour, roast the flour nicely for 5 minutes without changing its color much. Then follow the same procedure as the same.

Also check out other traditional recipes

  • Modakam | kozhakattai
  • Hayagreeva maddi
  • Akkaraadisal
  • Paal kozhukattai

Karadaiyan nombu adai recipe 

  • In a pan add the black-eyed beans| karamani, and roast this for 2 minutes, without getting it burnt.
  • Add 1 cup of water to this and cook it till the beans become soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.
  • Drain the water and keep it aside.
Nombu adai - 1
  • In a pan add the jaggery and add 2 and 1/2 cup of water. Water quantity depends on the texture of the rice flour.
  • So add 2 cups of water first and keep 1/2 cup of hot water separately. Later if needed will use it.
  • Boil till the jaggery dissolves. Filter the impurities..
Karadaiyan nombu adai - 2
  • Add the chopped coconut, cooked karamani(black eyed beans), and cardamom powder to the water and bring it to a rolling boil.
  • Keep the flame low now and add the rice flour to this. Mix well without any lumps.
  • If you feel the mixture is getting dry, add little hot water to this. Cook till it comes to a whole mass and at the same time do not make it too dry.
  • Else the adais will crack.
Nombu adai - 3
  • Cover it and keep.
  • Once it is warm, grease your hands with ghee and make lemon-sized balls and flatten it.
  • Put a hole in the center.
sweet adai - 4
  • Steam it in greased idli mould for 10-12 mins.
  • The adais will be glossy once you take it out from the steamer. Allow this to cool for 2 minutes and then take it out. Else they will break.
Sweet adai recipe - 5
  1. While making pinwheels if you feel it is breaking, just sprinkle some warm water into the jaggery dough mixture and make it.
  2. If the mixture is a little watery(normally it won’t come like that, just keep in a low flame and stir well for 3 minutes.
  3. Do not add the rice flour to the cooked dough while making the patties.
  4. Always keep the dough covered while making the patties. Else it will become dry and crack.
Karadaiyan nombu adai - 6
  • In a pan add the balck eyed beans|karamani and roast this for 2 minutes, without getting it burnt.
  • Add 1 cup of water to this and cook it till the beans becomes soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not over cook.
  • Drain the water and keep it aside.
Karadaiyan nombu adai - 7
  • Chop the ginger, green chilli and curry leaves finely.
  • In a pan, add 2 tsp of oil and throw in the mustard seeds, ginger, green chili,¬†and curry leaves.
  • Add the water and let it boil for few minutes. Add 2 cups of water first and keep 1/2 cup of hot water ready, if needed we will use it later.
  • When it boils nicely add the karamani (black-eyed beans) and coconut. ¬†Add salt to this.
Karadaiyan nombu adai - 8
  • When the water starts boiling, keep the flame low and add the rice flour to this.
  • Mix well without lumps and cook till the water gets absorbed and it comes to a whole mass.
Nombu adai - 9
  • When it is warm to handle, take a lemon sized portion of dough and flatten it.
  • Place a hole in the center.
Karadaiyan nombu adai - 10
  • Grease the idli mould and steam these savoury adai for 10-12 mins.
  • Savory adai is ready for neivedhyam
Karadaiyan nombu adai - 11
  1. For making this savoury adai also, if it breaks while you are making patties, just sprinkle some warm water and make it.
  2. In any case, if you feel the flour mixture is watery do not add flour while making adais, as it is not cooked.
  3. If the mixture is loose, add it back to the pan and cook it for few more minutes. It will thicken.
  4. Do not make it too thick as it will make cracks in adai.
  5. Always keep the dough covered while making.
Karadaiyan nombu adai - 12 KARADAIYAN NOMBU ADAI - 13

Karadaiyan nombu adai

Ingredients

For Sweet adai

  • 1 cup Store-bought Rice flour | Idiyappam flour
  • 2 and 1/2 cup Water approx
  • 2 tbsp Karamani| black-eyed bean
  • 1 cup Jaggery | vellam
  • 1 tsp Sesame oil
  • 3 tbsp Coconut bits finely chopped 1/4 cup
  • 1/4 tsp Cardamom powder
  • 1/2 tsp Ghee

For Savory adai

  • 1 cup Store-bought rice flour | Idiyappam flour
  • 2 and 1/2 cup Water
  • 2 tbsp Karamani |black eyed beans
  • Salt as needed
  • 3 tbsp Coconut bits finely chopped 1/4 cup
  • 2 Green chili
  • Ginger a small piece
  • Curry leaves few
  • 1/2 tsp Mustard seeds
  • 3 tsp Oil

Instructions

Method for making sweet adai.

  • In a pan add the black-eyed beans| karamani, and roast this for 2 minutes, without getting it burnt.
  • Add 1 cup of water to this and cook it till the beans become soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.
  • Drain the water and keep it aside.
  • In a pan add the jaggery and add 2 and 1/2 cups of water. Water quantity depends on the texture of the rice flour.
  • So add 2 cups of water first and keep 1/2 cup of hot water separately. Later if needed will use it.
  • Boil till the jaggery dissolves. Filter the impurities.
  • Add the chopped coconut, cooked karamani(black eyed beans), and cardamom powder to the water and bring it to a rolling boil.
  • Keep the flame low now and add the rice flour to this. Mix well without any lumps.
  • If you feel the mixture is getting dry, add little hot water to this. Cook till it comes to a whole mass and at the same time do not make it too dry.
  • Else the adais will crack.
  • Steam it in greased idli mould for 10-12 mins.
  • The adais will be glossy once you take it out from the steamer. Allow this to cool for 2 minutes and then take it out. Else they will break.
  • Sweet adai is ready for neivedhyam,

Notes:

  • While making pinwheels if you feel it is breaking, just sprinkle some warm water to the jaggery dough mixture and make it.
  • If the mixture is a little watery(normally it won’t come like that, just keep in a low flame and stir well for 3 minutes.
  • Do not add the rice flour to the cooked dough while making the patties.
  • Always keep the dough covered while making the patties. Else it will become dry and crack.

Method of making Karadaiyan nombu savory adai

  • In a pan add the black-eyed beans|karamani, and roast this for 2 minutes, without getting it burnt.
  • Add 1 cup of water to this and cook it till the beans become soft. Even you can soak this for 10 minutes and cook.
  • Karamani gets cooked soon. It cooked in around 10 minutes. Do not overcook.
  • Drain the water and keep it aside.
  • Chop the ginger, green chili, and curry leaves finely.
  • In a pan, add 2 tsp of oil and throw in the mustard seeds, ginger, green chili, and curry leaves.
  • Add the water and let it boil for few minutes. Add 2 cups of water first and keep 1/2 cup of hot water ready, if needed we will use it later.
  • When it boils nicely add the karamani (black-eyed beans) and coconut. Add salt to this.
  • When the water starts boiling, keep the flame low and add the rice flour to this.
  • Mix well without lumps and cook till the water gets absorbed and it comes to a whole mass
  • Repeat this for the rest of the dough.
  • Grease the idli mould and steam these savoury adai for 10-12 mins.
  • Savory adai is ready for neivedhyam.

Notes