Karadai:
Ingredients:
- Raw rice flour – 1 cup
- water – 1 ½ cup – 1 ¾ cup
- coconut oil – 1 tblsp
- Shredded coconut – 1 tbslp
- Boiled Karamani/ black eyed peas – 3 tsp
- Mustard seeds – 1 tsp
- Finely chopped Green chili – 1 tsp
- Asafetida – ½ tsp
- Finely chopped ginger – ½ tsp
- Curry leaves – 1 sprig
- 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 sauce pan add coconut oil, once the oil get enough hot. Add mustard seeds, green chili, finely chopped ginger, curry leaves, asafetida and shredded coconut.
- Saute for a while, add the desired amount of water, and bring it to boil.
- Now add the boiled karamani and salt, add the rice flour slowly into the water in a low flame.
- Within few mins, it will form a mass ball. Cool the dough, when it is still warm apply coconut oil 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 coconut oil greased plaintain leaf into the idli molds
- Place all the uppu adai to the leaf, same time do not over crowd the pan. Steam it for 6-8 mins.
- Cool completely and Uppu adai is ready for neivaidhyam.
