Nombu Kozhukatai-(Sweet adai)
Rice atta-1 cup
red chawli soaked overnight
jaggery-3/4 th cup
coconut grated
water-1/2 cup
4-5 elaichis(powdered)
Method-
Soak red chawli overnight and then pressure cook(note-this is a tough cookie,so give it enough time to cook well.I wait for 2 whistles and then sim the gas an cook it for another 15 min).Mash it well and keep aside.
Dry roast rice atta for a few minutes,till it turns light brown.Keep aside to cool.
Now in a pan add water and heat,once hot add jaggery and let it melt.Add elaichi powder.Once single thread consistency is formed add grated coconut and stir in.Add mashed red chawli and mix well.
In the end add rice flour,you need to keep stirring while adding rice atta or there can be lump formation .It will look like a dough.Cool it and then knead well.
Now make doughnut shapes out of it and steam cook*.Alternately you can deep fry them,they taste even better,but that is my own version and not authentic.Serve with white butter.
*note-add water in the pressure cooker,place idli stand and put adais on it close lid.Remove whistle from the lid and cook till steam comes out .Then reduce flame and cook till done.
**If while making it is cracking pat some water on it and use your fingers to smoothen them.
Nombu Kozhukatai-(Salty adai)
Rice atta-1 cup
red chawli soaked overnight
coconut grated
water-1/2 cup
green chillies finely chopped
chopped curry patta
ginger grated
for seasoning-
urad dal
mustard seeds
Method-
Soak red chawli overnight and then pressure cook(note-this is a tough cookie,so give it enough time to cook well.I wait for 2 whistles and then sim the gas an cook it for another 15 min).Mash it well and keep aside.
Heat 3 tsp of oil, add hing, mustard seeds ,when mustard splutters, add urad dal, ginger, green chillies and curry leaves.
When dal turns light brown, add coconut bits, cooked black eyes pea and saute for a few seconds.
Add 2 cups of water, salt needed and bring it to boil.
When water starts boiling, reduce the flame and add rice flour slowly stirring continuously.
Cook till it leaves the sides of the pan.Allow it to cool.
(Grease the idly plate before steaming)
Now make doughnut shapes out of it and steam cook.Serve with white butter.
