Karadayan Nonbu Adai

Recipe by
Total Time:
1 hour 15 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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