My husband prefers salty/spicy adai than sweet. And, he also takes takes this adai as an evening snacks and sometimes for breakfast. I simply toss these steamed adai in dosa milagai podi and serve.
| INGREDIENTS | |
| Rice Flour | 1 cup |
| Water | 1/2 cup |
| Green Chilli (Finely Chopped) | 2 - 3 |
| Oil | 1 tbsp |
| Curry Leaves | 1 sprig |
| Asafoetida | A generous pinch |
| Mustard Seeds | 1 tsp |
| Salt | To taste |
| Coconut (Finely Chopped) | 1/4 cup |
| Black Eyed Beans (cooked) | 1/4 cup |
| Cardamom Powder | 1 tsp |
| Unsalted Butter | As required |
METHOD
- Wash about 1 cup of raw rice thoroughly and spread it in a clean cloth / towel and leave it for about 2 hrs to dry completely. Then, roast the rice in a kadai for about 5 – 7 minutes or till it emits a nice aroma. Do not let the rice change colour. Set aside to cool.
- Grind the roasted rice into a fine powder and use 1 cup of this ground flour. (I don’t sieve the rice flour after grinding as I feel the coarseness of the unsift flour gives a nice texure to the nombu adai).
- Soak black eyed beans for couple of hours and steam it in a pressure cooker for about 3 whistles. Set aside.
- In a pan, heat oil and crackle mustard seeds. Then throw in hing, curry leaves, green chilles and fry for a minutes.
- Then add water and salt.
- Let the liquid come to boil, then add steamed beans and coconut.
- Turn the heat down and slowly add the rice flour while stirring continuously to avoid lumps.
- Once the whole mixture comes together like a chappati dough or perhaps a little harder, turn off the heat. Put a lid on and set aside to cool.
- Once the dough cools down, make small balls and flatten them with a hole in the middle.
- Grease idli plates with a little sesame oil or ghee, place the prepared adais in them and steam for about 10 minutes.
- Serve hot with unsalted butter.
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