Yields: Approx 11 adais
Soaking Time for Cowpeas: 1 hour minimum
Pressure Cooking time for Cowpeas: 3 whistles
Preparation Time: 30 to 45 minutes
Rice to Water (for jaggery syrup) = 1 : 1.5 to 2
Note: This ratio depends on the quality of rice as some may need more. But this is the minimum required.
Raw Rice – 1 cup
Jaggery – 1 to 1 1/4 cups (depends on sweetness desired)
Cowpeas or Karamani – 1 tbsp
Cardamom or Elaichi Powder – 1/2 tsp
Coconut (in very small pieces) – 1/2 to 3/4 tbsp
Water (to cook cowpeas) – 1 tbsp
Water (to make the jaggery syrup) – 2 cups (depends on quality of rice flour)
Salt – a pinch
Ghee – to grease
Butter – a dollop
- Soak the rice for about 45 minutes and dry the grains on a clean cloth for about an hour or two.
- Once the rice grains are dry, grind them to a fine powder.
- Dry roast the rice powder until it turns a shade of golden yellow and keep aside.
- Soak the cowpeas in water for a minimum of 1 hour.
- Pressure cook the cowpeas with water and a pinch of salt for 3 whistles and keep aside.
- Boil the 2 cups of water with the jaggery until it starts boiling.
- Remove any dirt floating at the top with a spoon.
- Strain the jaggery water.
- Add the cardamom powder, coconut bits and cooked cowpeas to the rice flour.
- Add the jaggery water to the rice flour mixture in little amounts with a spoon first as the syrup will be boiling hot and then knead it to make the dough. Be careful not to pour more jaggery water.
(Consistency Checkpoint: The consistency of the dough should be similar to that of a vadai’s dough. The dough would be soft such that it would easily become a ball but while flattening it would be a bit delicate. If the dough formed is too thick, it means the rice flour needs more water. So boil a little amount of water you think may be needed to make the dough and add it in little amounts and knead it.)
- Allow the dough to sit for about ten minutes as it is possible for the water in the dough to be completely absorbed and the dough might thicken. So you might need to add more jaggery water to get it to the above required consistency.
- Lightly grease the idli preeth or plate or plantain leaves in which you will cook the adais.
- Make small balls with about 2 tbsp of dough each and flatten them gently to form the adai and make a hole in the middle of each adai.
- Place the adais in the plate or preeth or plantain leaves in which you will cook them.
- Steam the adais for about 10 minutes or until they are cooked well.
- Use for neivedhyam and serve with a dollop of butter.
- Roast the rice flour for this adai as well as the savory adai together on a day prior to the day of Karadaiyan nombu at an auspicious time. That is, roast totally 2 cups (1 cup for sweet adai and 1 cup for savory adai) of rice flour.
- Pressure cook the cowpeas for this adai as well as the savory adai together. So, you can pressure cook 2 tbsp of the cowpeas with 2 tbsp of water and a pinch of salt, together in the pressure cooker, instead of doing them separately.
- If there is any jaggery water remaining, you can use it to prepare Paanagam.
This adai is done together with the savory or salt adai on the day of Karadaiyan Nombu.