Karadayan Nonbu or Savitri Vratham is a traditional Tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nonbu should be done exactly in the time when tamil month 'Masi' ends and the next month 'Panguni' starts.
These adais are very easy to make,healthy and tastes very delicious too.So here I am presenting the most easy recipe for sweet adai(savory to follow soon).During my childhood days,when I celebrate this festival with my mom I used to be very excited because my mom makes these yummy and hot
Nonbu adais(sweet and savory) topped with a dollop of butter.I absolutely loved it and even my friends liked it when I took it to college one day.From that day I used to take a batch of these adais to college on every Karadayan Nonbu.My friends relished my moms best nonbu adais.
Making time:30 mins
Makes:12-15 small adais
Raw rice flour(homemade or store bought )-1 cup
Jaggery-3/4 cup(or 1 cup if you are sweet toothed )
Karamani or black eyed beans-2 tbsp
Cardamom powder-1 tsp
Coconut slices -few
1.Roast the karamani till you get a nice aroma and add 1 and 1/2 cups of water and boil the beans.
2.Boil the powdered jaggery in one cup of water until it dissolves.Then switch off the flame and strain the jaggery to remove the impurities .
3.Keep the rice flour ready.To the boiled beans add the coconut slices,rice flour and jaggery mixture and keep mixing it on low flame.
4.Keep on mixing till it thickens and comes around without sticking to the sides of the pan.At this stage add the cardamom powder and ghee.
5.Switch off the flame and transfer it to a plate.Grease your hands with some ghee and take a small portion of the mixture and make small patties or dumplings.
6.Steam all the patties or dumplings for 10-15 mins or till it is done.
7.Hot and delicious sweet adai is ready to served with a dollop of butter.
*I used the store bought rice flour.You can use the homemade one also.
*If you are sweet toothed then use 1 cup of jaggery instead 3/4 th cup.
*You can soak the karamani prior to reduce the cooking time .