Ingredients

• 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

• Soak the raw rice in water for 30 mins.
• Drain and grind to a fine powder.
• 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.
• For 1 cup rice flour take 1 cup grated jaggery.
• In the same pan, dry fry the karamani till the raw smell goes and cook in water till soft.
• Add 1/2 cup of water to 1 cup jaggery and heat to dissolve, then strain to remove dirt.
• 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.
• Stir it well till the flour is half-cooked and tightens. Switch off the flame.
• 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.
• Sever with butter.
• Recipe courtesy: Subbu's Kitchen