Karadayan Nombu adai - always the priority in March ! http://www.indusladies.com/forums/966578-post9.html http://www.indusladies.com/forums/966578-post9.html The flour made with raw rice is the same for both & can be prepared in advance & stored. Wash well & soak rice in water for 30 mts, minimum. Drain well & spread on a cloth. When it is fairly dry, powder in the mixi. The flour should be very fine. (Now, processed rice flour is available & can be directly roasted. But it takes between 1 1/2-2 cups water only. So boil 1 1/2 cups of water & keep some boiled water ready to add, ifd necessary.) 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. Vella adai; Roasted flour - 1 cup Cooked karamani - 2 tbsp Jaggery powdered - 1 cup Finely chopped coconut or grated coconut - 2 tbsp Cardamom powder - ½ tsp Boil 2 cups of water & add jaggery. When it dissoves completely, strain to remove the dirt. Put the jaggery water to boil again. ( Keep ½ cup extra boiling water ready, by the side.) When it boils, first add cooked karamani & coconut. Then add the flour in one stroke & whisk well till it blends. Simmer the flame, add cardamom powder. The whole thing will form a lump. In case the water is not sufficient, add a little more boiling water from the reserve. Remove & knead well to a dough. Form lemon size balls, flatten into discs 3” in size & steam till done. Cool & remove. Uppu adai; Roasted flour - 1 cup Cooked karamani - 2 tbsp Finely chopped coconut or grated coconut - 2 tbsp Salt To temper: Oil - 2 tsp Mustard seeds - ½ tsp Urad dhal - 1 tsp Red chilli - 1 Green chillies - 2 – chop fine Chopped curry leaves - few Hing - ½ tsp 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 above.