VELLA ADAI:
Ingredients:
- Raw rice flour – 1 cup
- Jaggery – 1 cup
- Water – 1 ½ cup – 1 ¾ cup
- Ghee / clarified butter – 1 tblsp
- Shredded coconut – 2 tsp
- Boiled Karamani/ black eyed peas – 3 tsp
- Cardamom powder – a generous pinch
- Salt – a pinch
Procedure:
- Dry roast the rice flour for about 2-3 mins without changing the color of the flour and keep aside.
- In a bowl add the grated jaggery and water. Dissolve the jaggery completely into the water and filter out the sediments.
- In a sauce pan add the jaggery water, bring it to boil. Now add the boiled karamani, shredded coconut and a pinch of salt.
- Once jaggery water starts bubbling, add the rice flour slowly into the water in a low flame.
- Within few mins, it will form a mass ball. Add about 2 tsp of ghee towards the end and turn off the flame.
- Cool the dough, when it is still warm apply ghee on your palms/ plaintain leaf. Make balls out of it and flatten it like medhu vadai shape and put a hole in the center.
- Meanwhile place the ghee greased plaintain leaf into the idli molds
- Place all the vella adai to the leaf, same time do not over crowd the pan. Steam it for 6-8 mins.
- Cool completely and Vella adai is ready for neivaidhyam.
