Nombu is one month ahead which is on 15th March 2015, here is a special dish for you. Nombu adai is made during the festival Karadayan Nombu celeberated by Tamilians. Normally it is made out of the roasted rice powder. Considering the health issues, I tried with the ragi flour today and was awesome. when I made ragi string hopper (sevai, noolputtu), today, I tried this also.
For a change, you can try this on the nombu day ie. on 15th March 2015.
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Let us look at the recipe now:
Ingredients:
1/2 cup roasted ragi flour
1/2 cup jaggery
3/4 cup water
2 tbsp roasted karamani
a generous pinch of cardamom powder
2 tbsp roasted moongdal (optional)
a pinch of salt
2 tbsp coconut bits or scraped coconut
Method:
In a kadai, add 3/4 cup of water and melt the jaggery, remove the impurities and keep aside.
In a pressure cooker, cook the karamani for one whistle with little water. It should be cooked at the same time should not be mushy. crush the moongdal, keep aside
Heat the jaggery water, bring to boil. add the cooked karamani (remove the water from it or this water can be used for melting jaggery), coconut, cardamom power, salt etc. when it is boiled, add the ragi flour, moongdal, mix well without forming any lumps in it. keep stirring till the water is completely dried up and a mass is formed.
switch off gas, cover and keep it for sometime till it is cool down to handle with bare hands.
Remove from kadai, knead it and pinch out a gooseberry size dough. flatten the same with your hand on a plastic sheet or directly on the banana leaves. make a hole in the middle. steam cook the same for 5-7 minutes.
serve with white butter.
Click here for savoury version
nombu adai with rice flour
nombu adai with rice flour savory
For a change, you can try this on the nombu day ie. on 15th March 2015.
Let us look at the recipe now:
Ingredients:
1/2 cup roasted ragi flour
1/2 cup jaggery
3/4 cup water
2 tbsp roasted karamani
a generous pinch of cardamom powder
2 tbsp roasted moongdal (optional)
a pinch of salt
2 tbsp coconut bits or scraped coconut
Method:
In a kadai, add 3/4 cup of water and melt the jaggery, remove the impurities and keep aside.
In a pressure cooker, cook the karamani for one whistle with little water. It should be cooked at the same time should not be mushy. crush the moongdal, keep aside
Heat the jaggery water, bring to boil. add the cooked karamani (remove the water from it or this water can be used for melting jaggery), coconut, cardamom power, salt etc. when it is boiled, add the ragi flour, moongdal, mix well without forming any lumps in it. keep stirring till the water is completely dried up and a mass is formed.
switch off gas, cover and keep it for sometime till it is cool down to handle with bare hands.
Remove from kadai, knead it and pinch out a gooseberry size dough. flatten the same with your hand on a plastic sheet or directly on the banana leaves. make a hole in the middle. steam cook the same for 5-7 minutes.
serve with white butter.
Click here for savoury version
nombu adai with rice flour
nombu adai with rice flour savory
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