For sweet adai
Rice flour – 1 cup
Jaggery – 1 cup
Water – 2 cups
Coconut pieces – 3-4 tblsp
Karamani/ black eyed peas – 1/4 cup
Cardamom – 1, powdered
For salt adai
Rice -1 cup
coconut – 3-4 tblsp
Karamani – 1/4 cup
Salt – As needed
Oil – 1 tsp
Mustard – 3/4 tsp
Green chilli – 2
Curry leaves – 1 sprig
Asafoetida – 2 generous pinches
Wash and soak rice for 1 or two hours. After soaking, drain water completely and spread it in a clean kitchen towel.1-adai
Mean while, roast karamani and 7 other grains(optional)– I used channa, black urad, green moong, finger millet, red milltet, mocha kottai, dried peas . Roast until karamani starts golden and nice aroma wafts. Let the flame in medium flame.2-adai
Soak in water until you do the other works.3-adai
Now the rice flour, let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer. Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.4-adai
This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version. Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely. 5-adai
Filter the jaggery to remove impurities in a metal strainer. Bring to boil again and add the karamani we soaked drained from water. Simmer the flame and add the flour in a sprinkled way. Mix it while you add briskly with other hand to avoid lump formation. 6-adai
Continue stirring in a mashing way, to break the lumps if any. When it becomes a lump as in the picture below, switch off the flame. It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.7-adai
For salt version, heat a heavy bottomed pan with oil and season with mustard, green chillies, curry patha , asafoetida. Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour.9-adai
Simmer the flame and add the rice flour little by little as you mix with the other hand. 10-adai
Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that. When it forms as a lump, switch off the flame and transfer to another vessel.11-adai
By now the sweet dough would have cooled down. Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate.8-adai
Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle. Arrange in greased idli plate and steam for 5-8 minutes.12-adai
You can use store bough rice flour also for this preparation.
Make sure you reduce the flame when you add flour and keep stirring to avoid lumps in the dough. If few lumps are there, it will break as we keep stirring, no need to worry.
Roasting karamani adds a great flavour, not only that, it also makes it cook easily. The longer it gets soaked, it will easily get cooked and be soft in the adai.
If you want, you can even boil the karamani to cook it before adding.
Keep the prepared dough covered, as it will become dry while cooling down.
It it is too dry, sprinkle water while you make adai. Otherwise the edges will be cracked.
You can add grated coconut in place of chopped coconut, both has its own texture and taste.
Longer the time you soak karamani, sooner and soft it will get cooked in the adai.
The sweet dough takes longer time to get stiff. So keep stirring.
You can add finely chopped ginger in salt adai while tempering…

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