Vella Adai (Sweet Adai)

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

Ingredients

Rice flour – 1 cup
Black eye peas – 2 tbsp cooked
Shredded Jaggery – 1 cup
Chopped Coconut – 1 tbsp
Cardamom Powder – 1 tsp
Water – 2 cups
Salt – a pinch

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. In a sauce pan, add jaggery, 1/2 cup water and boil it until the jaggery is dissolved completely. Filtered it and keep it aside
4. Heat a heavy bottomed pan add the filtered jaggery water. Add the remaining water, Karamani or black eye peas and chopped coconut. Bring it to boil well.
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.