For making Karadayan Nobu adai we can prepare the basic things the day before and refrigerate it. This not only saves time also makes sure we make the adai without hassle on the D-day.
Take 4 cups of rice flour. Wash and soak it for 15 minutes. Completely drain the water using a colander and dry this over a cotton white cloth for 30 - 45 minutes. Then grind this to make a fine powder. This can be done using our Mixer.(Sieve once or twice inbetween grinding to remove lumps)
In a kadai, add 2-3 ladles of wet rice flour and saute it until it loses its moisture. Repeat the same for the entire flour. Some people process this to the next step..until the rice flour changes it colour. I prefer my adai to be white in colour. So I stop at the stage where it loses its moisture.
(for more video description check this. The same preparation used for Seedai.)
For people who don't have time to do the above process, don't worry..just dry roast the ready made rice flour available in the shops.
Dry roast the karamani and soak it for 6 hours or overnight. Pressure cook and keep it aside. We need only 1 tablespoon of karamani for one cup of flour.
We need chopped coconut pieces for both the sweet and sour adai. Chop the coconut and refrigerate this also.
We are all set for making a delicious adai.
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