Monday, February 8, 2016

Nombu Adai



Rice powder - 1 cup
Jaggery (pounded) - 1 cup
Red peas or chauli - 10 gms
Coconut ( cut to tiny pieces) - 2 tbsp
Cardamom (crushed) - 4 to 5


Soak the red peas in water for an hour and pressure cook. 
Fry the rice powder till it turns fairly brown in colour. 
Bring one cup of water to boil in a pan. 
Slowly add the jaggery in the water and allow it to dissolve. 
Next, add the rice flour and keep stirring. 
Add the cooked peas. Cook on a low flame for around 10 minutes adding the coconut pieces and cardamom last. Remove from fire and allow to cool. 
Smearing a little oil in the palms of your hands, mould the dough into small balls. 
Flatten out each ball onto a plastic sheet so as to produce a circular shape and make a tiny hole in the centre. 
Once this has been done with all the balls, place them all on a platter or an idli cooker and steam cook for around 20 minutes. 
Serve hot with a dash of home made butter. 

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