karadaiyan nonbu is observed to celebrate Savithri's courage, persisitence, and intelligence to thwart yama and bring back her husband back to life.
The word nonbu means fasting and women used to fast prior to the ritual worship and break their fast with adais served with butter which are traditionally prepared with rice flour and steam cooked.
Traditionally karadaiyan nonbu adai is prepared from rice flour, and steam cooked. Here i have prepared karadiyan nonbu adai with makka cholam flour/ maize flour. Try this healthy, unique and tasty Makka cholam nonbu salt adai .
INGREDIENTS
Rice
flour - 1 cup
Makka
cholam flour / Maize flour - 1 cup
Water - 3 cups
Bean
seed - ½ cup (soaked & cooked)
Coconut
bits - ¼ cup
Salt - to taste
INGREDIENTS FOR SEASONING
Oil - 2 tbsps
Mustard
seeds
- 1 tsp
Asafetida
powder - ¼ tsp
Urad
dal -1 tsp
Curry
leaves - 1 sprig
Green
chillies - 2 nos (finely chopped)
METHOD
Roast
the rice flour and makka cholam flour separately till the raw smell goes and
keep aside.
Heat
oil in a pan, add mustard seeds, when it splutters, add urad dal, asafetida
powder, curry leaves and chopped green chillies.
When it
turns to golden colour add three cups of water and allow it to boil adding
required salt.
Add
cooked bean seed, coconut bits and rice flour.
Stir
from the bottom of the pan, and cook in a medium flame till it becomes thick,
without any lumps.
Remove
from flame and allow it to cool.
When
cooled take lemon size dough and make thin adas over greased banana leaves or
over idli plates.
Steam
for about ten minutes, remove from flame and keep aside for five minutes
When it
is cooled, using sharp edged spatula, gently remove adas to a serving dish.
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