Nombu Adai

Cooks in : 40 min Serves: 2 people

Karadayaan Nombu or Savitri Nombu is celebrated every year in mid March  by Tamil people. Sweet and salt adais are prepared as prasad and served with butter. I have used roasted jowar flour for this recipe. Adais made with ragi and bajra flour are also equally delicious!

Ingredients:

Sweet Adai:

• 1 Cup Roasted Jowar Flour
• 1.25 Cups Water
• 1/2 Cup Powdered Jaggery
• 1/2 Tsp Cardamom Powder
• 2 tbsp Grated Coconut
• 1 Tsp Ghee
• 1 Tbsp Toor dal soaked for 30 minutes and drained

Salt adai:

• 1 Cup Roasted Jowar flour
• 1.25 Cups Water
• 1/2 Tsp Salt
• 2 Tbsp Grated Coconut
• 1 Tbsp Toor dal soaked for 30 minutes and drained
• Seasoning of 2 green chillies, 1 tbsp grated ginger, 1 tsp mustard seeds, 1/4 tsp asafoetida, 8 curry leaves in a tsp oil.

Directions:

Sweet adai:

In a  wide pan add water, jaggery powder, cardamom power, ghee, coconut and dal and bring it to a boil. When the water starts rolling, switch off the heat and add the roasted flour. Mix well till all water is absorbed. Keep covered with a tight lid and keep aside for 20 minutes. A pressure cooker can also be used.

Salt adai:

Heat a wide pan, add water, salt, coconut and dal. When water starts rolling, turn off heat. Mix in the roasted flour and the seasoning. Mix till water is absorbed and keep it covered for 20 minutes.

After the resting time, make small balls with both the dough,  gently  press and make a hole in the middle. Steam all the adais for 10 minutes. Serve with fresh butter.

Note:

1. Generally cow peas/Karamani is added  for this recipe. If you are using karamani, then soak long, cook separately and add to the flour and skip toor dal.