Karadaiyan nombu uppu adai | Karadayan nombu uppu karadai | Nonbu Karadai (Salt) is prepared by steaming the seasoned rice flour dough with karamani | black eyed bean. The steps followed in the recipe for making uppu karadai is more or less similar to that of Karadayan Nombu Sweet Adai except for adding jaggery to the latter one. Though this uppu adai is not meant for pooja, it is usually done along with sweet karadai, may be for balancing the taste of sweet karadai with that of savoury & salt one. Also the base flour & cooking procedure are more or less the same for both the versions.
I’m baffled with how our ancestors meticulously planned their meal. Even snacks and add-ons for poojas were prepared with a thought on nutritional values. These karadais, both sweet & salt version, are a balanced combination of carbs, protein, iron, vitamins, minerals with enough fibre making it a guilt free snack and so anyone can try.
To know more about Karadayan Nombu & Recipe for Nombu Sweet karadai Clickhere.
As I promised yesterday, here is the recipe for Uppu Karadai…
- Rice flour – 1 cup
- Karamani | Black eyed bean – 2 tbsp
- Grated coconut – ½ cup
- Water – 2 cups
- Salt to taste
- Oil – 1 tbsp
- Mustard – 1 tsp
- Green chillies (finely chopped) – 2 Nos.
- Curry leaves (finely chopped) – 2 tbsp
- Ginger (grated) – 1 tbsp
- Asafoetida – a pinch
- Prepare rice flour following Method 2 of “How to prepare Kolukattai Flour?”. Or if you are using store bought flour, dry fry the flour for few minutes in simmer without changing its colour and keep aside.
- Dry fry karamani in simmer for 2-3 minutes until you get nice aroma of the bean. Wash well and pressure cook these beans with enough water for 3 whistles. Allow it to cool.
- In a heavy bottomed kadai, heat oil, season with the items given “For seasoning”.
- To this add the cooked karamani and sauté for 2 minutes.
- To this add, coconut and give a stir.
- To this add 2 cups of water & required salt and bring it to boil.
- To this boiling water, add the rice flour slowly but stirring quickly with a whisk so that no lumps are formed. Continue stirring by mashing the lumps until it becomes a mass.
- Once it forms a whole lump, switch off, transfer it to a plate & allow it to cool.
- Once cooled, apply some oil on your hands and knead the dough a little to make it smooth.
- Grease your hands with oil, make small balls out of rice flour dough and flatten them with your palm and make a small hole with your finger in the centre. Repeat the process for rest of the dough also.
- Steam the karadais in steamer | idli pot for about 15 minutes and give a standing time for about 5 minutes.
Healthy & tasty Uppu Nombu Karadai is ready! Enjoy this uppu adai with inippukaradai & butter!!
Happy Karadayan Nombu to all...
- While using store bought flour, go in for idiyappam flour since this will consume the above quantity of water and make soft karadais.
- The dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the adai will get cracked.
- Never allow the dough to become dry.
- Finely chopped coconut pieces can also be used in the recipe. I’ve added coconut gratings since I had them in hand.
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