Uppu Adai (Savory Adai)

Prep Time: 10 mins | Cook Time: 20 mins | Makes: 10 adai

Ingredients

Rice flour – 1 cup
Black eye peas – 2 tbsp cooked
Water – 2 cups
Salt – as needed

To Temper

Oil – 1 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Green Chilli – 1 finely chopped
Ginger – 1 inch finely chopped
Curry leaves – 1 sprig

Method

1. Heat a  pan and dry roast the rice flour until the flour is warm.
2. Dry roast black eye peas or karamani until warm and cook with little water until tender.
3. Take a heavy bottomed pan, add oil, mustard seeds allow it to splutter. Then add urad dal and slightly roast it.
4. Add green chilli, ginger and curry leave and stir well. Now add water and bring to boil.
5. Add the roasted rice flour slowly and stirring well without any lumps.
6. Once the water is absorbed and the rice flour is cooked well, take it and keep it covered with damp cloth until you make adai.
7. Make a lemon size ball and flatten it like patties and make a hole in the center.
8. Grease the idly plate and place the adai in the plates and cook it for 10 minutes.
9. Adai is ready to be offered to goddess with some butter.

To read about the significance of Karadaiyan Nombu, Click here.

Notes

1. Increase or decrease the quantity of water accordingly. I would suggest using 1 and half cup water first and if needed add the remaining water and mix it well without any lumps.
2. You can also dry roast 1/4 of Karamani or Black eye peas and pressure cook it for one whistle. We can split it into half for Uppu Adai and Vella Adai.
3. If you feel the dough is dry while making adai sprinkle some water and knead the dough and make the adai.