IDLI RAVA NOMBU ADAI

Karadayan nombu adai is made for the Nombu by South Indians.  Normally, it is made with roasted rice flour  both  sweet and savory.  I tried the same with ragi  both savory and sweet and was quite good. 

Recently, one of my friend gave me the savory version  made with coarse ground rice.  It was quite tasty and hence I thought of trying with the idli rava.  I had a packet of rava lying in my fridge so I took the opportunity to try the same.  Since I did not have the stock of Karamani, I made it without that and was quite tasty.

Shall post the photographs after making the same with karamani (black eyed pea, lobia) shortly but presently posting the photo without that.  The preparation is very simple.

Let us look at the recipe now:

idli rava nombu adai

Total time taken: 40 minutes
Yield : 11

Ingredients:

1 cup idli rava
2 tbsp karamani
2 tsp oil
1 green chilli chopped
1/2 tsp ginger paste
generous pinch of asafoetida
1 tsp mustard seeds
few curry leaves
1/4 cup grated coconut.
salt
2 cups water

Method:

1.   Wash the idli rava and drain the water, keep aside.
2.  Roast the karamani, pressure cook for two whistles. It should be cooked at the same should not be mushy.
3.   Heat oil in kadai.  add the mustard seeds when it splutters, add the chopped green chilli, curry leaves,asafoetida, saute for few seconds.
4.  add the ginger paste, saute for few seconds and add the water, salt, karamani, coconut and bring to boil.
5.  Add the idli rava, mix well and cook till you get the UPMA form.
6.  Transfer to a plate, allow to cool.
7.  Knead well and pinch out small balls out of it.  flatten the same with your gingers on a banana leaf and make hole in the middle.
8.  Steam cook the same for 5-7 minutes in idli vessel.

 
9.  Remove from gas, allow to cool a bit.

How to serve:

serve as it is or with chutney.

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