Uppu Adai / Salt Adai
Ingredients - Yields 20
- Rice flour - 1 cup
- Cowpea / karamani - 1/4 cup
- Urad dhal - 1 tsp
- Bengal gram dhal - 1 tsp
- Green chillies - 2 nos
- Mustard seeds - 1 tsp
- Grated coconut - 2 tblsp
- Curry leaves few
- Oil - 1 tbsp
- Salt to taste
- Heat the pan and dry roast rice flour for 8 to 10 minutes until light brown in colour and keep it aside
- Heat the pan with oil add, mustard seeds and when it pops add bengal gram dhal, urad dhal, green chillies and curry leaves
- Saute the dhal till golden brown and add 2 cups of water
- Now add grated coconut, cooked karamani and required salt
- Bring it to boil and slowly add roasted rice flour little by little
- Mix well without any lumps and allow it to cool
- Grease your hands, take lemon size ball, make disk shape and a hole in the centre
- Steam it in the greased idli plate for 10 minutes
- Serve hot with butter
Notes -
- Measure the flour and karamani in cups and keep separated for both the sweet and savoury versions
- While making the discs, the dough develop cracks, you can sprinkle warm water and knead the dough, then proceed
Vellam Adai / Sweet Adai
Ingredients - Yields 20
- Rice flour - 1 cup
- Cowpea / karamani - 1/4 cup
- Cardamom powder - 1/2 tsp
- Jaggery / brown sugar - 1 cup
- Grated coconut - 2 tbsp
- Heat the pan, add brown sugar and 2 cups of water (if you use jaggery strain it to remove the dirt )
- Bring it to boil and now add grated coconut, cooked karamani and cardamom powder
- Now slowly add roasted rice flour little by little
- Mix well without any lumps and allow it to cool
- Grease your hands, take lemon size ball, make disk shape and a hole in the centre
- Steam it in the greased idli plate for 10 minutes
- Serve hot with butter
Nutritional information
- Cowpea is a good source of fibre, folate and iron
- High fibre content plays an important role in controlling diabetes
- Each uppu adai = 45 calories approximately
- Each vellam adai = 80 calories approximately
No comments:
Post a Comment