Vella Adai (Sweet Adai)
Prep Time: 10 mins | Cook Time: 20 mins | Makes: 10 adai
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
- Heat a pan and dry roast the rice flour until the flour is warm.
- Dry roast black eye peas or karamani until warm and cook with little water until tender.
- 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
- 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.
- Add the roasted rice flour slowly and stirring well without any lumps.
- 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.
- Make a lemon size ball and flatten it like patties and make a hole in the center.
- Grease the idly plate and place the adai in the plates and cook it for 10 minutes.
- Adai is ready to be offered to goddess with some butter.
To read about the significance of Karadaiyan Nombu, Click here.
- 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.
- 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.
- If you feel the dough is dry while making adai sprinkle some water and knead the dough and make the adai.
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