Ingredients:
- Rice flour - 1 cup
- Cooked karamani - 2 tbsp
- Finely chopped coconut or grated coconut - 2 tbsp
- 1/4 sp asefetida
- Salt
- To temper:
- Oil - 2 tsp
- Mustard seeds - ½ tsp
- Urad dhal - 1 tsp
- Green chillies - 2 – chop fine
- Chopped curry leaves - few
Method:
- First temper in oil all the given ingredients & then add water & salt.
- This will take a little less water than sweet adai.
- Then proceed in the same way, given for sweet adai above
Images:
Ingredients:
Method:
- The flour made with raw rice is the same for both - Vella adai and Uppu adai. This flour can be prepared in advance & stored.
- Wash well & soak rice in water for 15 mts, minimum.
- Drain well & spread on a cloth.
- When it is fairly dry, powder in the mixi.
- The flour should be very fine.
- Now roast it in a dry tava well, till it changes colour slightly.
- Cool & sieve to remove lumps.
- Normally for every cup of flour, 2 cups of water is sufficient. But this varies with rice.
- Soak chawli or karamani in water for 6 hrs & cook till soft.
- Drain & keep ready.
