Ingredients for making Sweet Adai:
- Processed and dry roasted Rice flour 1 cup
- Water 2 and 1/2 cups
- Karamani (black eyed peas) 6 tb spoons (3+3)
- Jagerry powder 1 cup
- Cardamom powder 1/2 tea spoon
- Chopped coconut pieces 2 tb spoons
- Ghee 2 tb spoons
SOAK RAW RICE IN WATER FOR THREE HOURS, DRAIN THE WATER OUT AND SPREAD THE RICE ON A DRY CLOTH FOR THREE TO FOUR HOURS. THEN POWDER IT TO FINE TEXTURE IN THE MIXIE AND SIEVE IT TO TAKE OUT LUMPS. NOW THE FLOUR IS READY. DRY ROAST THIS POWDER IN A PAN STIRRING CONTINUOUSLY IN MEDIUM FLAME TILL NICE AROMA COMES. WHEN THE FLOUR STUCK ON THE LADLE STARTS PEELING OUT SWITCH OFF THE STOVE. AGAIN SIEVE THE FLOUR, ALLOW IT TO COOL AND STORE IN AIR TIGHT BOX.
How to make Sweet Adai?
Dry roast the karamani (Black eyed peas in a pan till it becomes hot and soak it in water for 2 hours. Then Pressure cook it for 3 whistles and keep aside.
Now boil water in a heavy bottomed wok with jagerry powder.Once it gets dissolved, filter it to remove the dirts. Then again boil it.
Now add the 3 tb spoons of boiled blackeyed peas, coconut pieces, cardamom powder and ghee.
Add the rice flour and keep stirring breaking the lumps.
Very soon it will turn to a thick dough consistency.It should be tight.
If you touch the stuff with wet fingers, it should not stick to your fingers.
Transfer it to a plate and allow it to cool.
Wet your hands and take small balls out of it and press them on a plastic sheets like vada and make a hole in the centre.
Grease the idli plates with ghee and steam them out for 15 minutes.
After 15 minutes allow them to cool down and remove from the plates with a spoon.
How to make Savored adai?
Add one cup of roasted rice flour to 2 and 1/2 cups of water and mix well adding required salt and keep aside.
Heat a pan with 3 tb spoons of oil.
Saute it with mustard seeds, green chillis, curry leaves and urad dal.
After they splutter add the rest of 3 tb spoons of boiled peas, chopped coconuts and give a stir.
Now pour the rice flour mix into it and keep stirring till it becomes a thick dough.
Allow it to cool and take small balls of it press them into vadas on a plastic sheet and transfer to greased idli plates and steam them out for 15 minutes.