Ingredients:
- Rice - 2 cups
- Jaggery - 1cup
- Kaaramani (black eyed peas) - a hand full
- Coconut - a hand full - cut into small pieces
- Water - One cup for velladai and One and a half cups for Uppadai.
- For Tadka - Mustard seeds, Urad dal, Channa dal, Curry leaves and 1 green chilly.
Preparation:
Velladai (Sweet adai)
- Soak 1 cup of rice in water for about half an hour.
- Drain the water completely and let the rice dry for just a little while and later grind it into a fine powder.
- Dry roast this rice flour in a hot tawa till the rice flour turns slightly brown and keep it aside.
- Dry roast kaaramani separately just till it gets slightly heated.
- Add a little water and pressure cook kaaramani up to one whistle. Once it is done, use this same water to melt one cup of jaggery.
- As soon as the jaggery melts, filter it using a tea filter to remove any impurities that may be present in the jaggery.
- Put the jaggary syrup back on stove and immediately add in the boiled karamani, coconut pieces and roasted rice flour and mix them all together to make a dough.
- Turn off the stove and when the dough is cool enough to handle, make small small vadas with a hole in the middle and steam cook them like we do for idlis.
- Serve them hot with butter.
Uppadai (Salted adai)
- Follow the same procedure as mentioned above to make rice flour.
- Heat one tsp oil in a pan and add mustard seeds, urad dal, channa dal, curry leaves and green chilly for tadka.
- Add one and a half cups of hot water to this tadka and slowly add in the rice flour and some coconut pieces, stirring the mixture simultaneously so that no lumps are formed.
- (This process is similar to that of making upma).
- Once upma consistency is arrived at, make small vadas with a hole in the middle and cook them in steam for about 15 mins.
- Serve them hot with butter.
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