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Karadayan Nonbu Adai Recipe

Karadayan Nonbu Adai is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Preparation Time :
30 minutes
Servings :
Serves 10
Rated 5 based on 100 votes


  • 1 cup - raw Rice
  • 1 tbsp - karamani
  • 1 cup - Jaggery powder
  • 1 cup - finely sliced Coconut
  • Cardamom - a pinch
  • 1.5 cups - water
  • 1 tbsp - Ghee
  • Salt - a pinch
  • How to Make Karadayan Nonbu Adai:

    1. Soak the raw rice in water for 30 mins.
    2. Drain and grind to a fine powder.
    3. In a pan, dry fry the wet rice powder for a while till the flour changes its colour to golden brown. (The flour should not stick the vessel.) Keep it aside.
    4. For 1 cup rice flour take 1 cup grated jaggery.
    5. In the same pan, dry fry the karamani till the raw smell goes and cook in water till soft.
    6. Add 1/2 cup of water to 1 cup jaggery and heat to dissolve, then strain to remove dirt.
    7. To the jaggery add 1 cup water, a pinch salt and when it boils add sliced coconut, ghee, cooked karamani and cardamom powder and then add the rice flour and stir it properly to avoid lumps.
    8. Stir it well till the flour is half-cooked and tightens. Switch off the flame.
    9. Now make small balls and place it in a greased plastic cover and press it in centre to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 5 mins in pressure cooker.
    10. Sever with butter.
    11. Recipe courtesy: Subbu's Kitchen


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