Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Adai Recipes

Karadayan Nonbu Adai | Sweet Adai | Vella Adai

Last Updated On: Mar 11, 2021 by Sowmya Venkatachalam

Karadayan Nonbu Adai | Sweet Adai | Vella Adai
Jump to Recipe Jump to Video Print Recipe

Karadayan Nonbu Vella Adai (Sweet Adai) is the special neivedhyam dish we prepare for Karadayan Nonbu. On this auspicious day, we concoct this sweet adai using rice flour and jaggery. Sweet adai and Kara adai are the dishes we generally prepare for the Nonbu and women has to eat the adai as their fasting dish.

We can make Sweet Adai (Vella Adai)  using both the home made rice flour or with the store bought rice flour (i prefer the Idiyappam flour) available in the market. The Sweet Adai come good with any of these flour, however I prefer the home made rice flour.

Table of Contents

Toggle
      • Click on the other links below related to Karadayan Nonbu
    • Some of the Tips to make Vella Adai
    • Recipe card to make Sweet Adai (Vella Adai)
  • Karadayan Nonbu Adai | Sweet Adai | Vella Adai
        • Equipments Needed
    • Ingredients
    • Instructions 
    • Video
    • Notes
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES:

Click on the other links below related to Karadayan Nonbu

  1. Karadayan Nonbu – How do we celebrate Nonbu and its significance
  2. Uppu Adai – Savory version of the Vella Adai

Some of the Tips to make Vella Adai

  1. You can use grated coconut instead of sliced coconut pieces.
  2. The ratio to Rice flour to Jaggery is 1:1 (not Raw Rice to Jaggery)
  3. The water:jaggery:rice flour ratio should be correct to get a soft and unbroken adai. If the water added to jaggery is less than mentioned, then mixing up of the rice flour will not become like dough.  Rather it will break down. So water should be added correctly to the jaggery. If the adai flour is broken, we can keep the flour in a pan and keep it in low flame. And add little water and mix well again and then try out the patties.
  4. You can also use the store bought readymade idiappam flour if you don’t have time to make home made rice flour. When you use store bought flour, dry roast the flour till it is warm and then continue with the rest of the process.

Recipe card to make Sweet Adai (Vella Adai)

Karadayan Nonbu Adai | Sweet Adai | Vella Adai
Pin Recipe

Karadayan Nonbu Adai | Sweet Adai | Vella Adai

Course: Healthy Recipes, Sweet
Cuisine: Indian, Tamilnadu
Equipments Needed
  • Pressure Cooker
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Soaking Time: 30 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 16 Adai
Calories: 290kcal
Author: Sowmya Venkatachalam
Rice flour with jaggery juice is steam cooked and this yummy adai is served with Butter. We usually prepare this adai for the auspicious Karadayan Nonbu.
Print Recipe

Ingredients

  • 1 cup Raw Rice (Ponni / Sona Masoori / Any Raw Rice)
  • 1 tablespoon Karamani (Black-eyed pea)
  • 1 Cup Grated Jaggery
  • 1 tablespoon Sliced Coconut
  • ¼ teaspoon Cardamom Powder
  • 1.5 Cups Water 1 cup = 250 ml
  • 1 tablespoon Ghee
  • 1 pinch Salt

Instructions 

  • Wash & Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins
  • Take the rice in a mixer and grind it to a fine powder. Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.
  • In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready. We can also use store-bought rice flour. Even we have to dry roast the store bought rice flour till it is warm. Without roasting, the ratio of water+flour will not work properly
  • In a pan, dry fry the karamani till the raw smell goes off and pour some water to cook the karamani. When the karamani is cooked take it in a plate and keep aside. The cooked karamani should be little firm but soft and not mushy
  • The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery in a separate vessel. Add ½ cup of water(for one cup of jaggery) to the vessel and add the grated jaggery and stir it well
  • Once the jaggery gets dissolved in water, Strain the jaggery juice using strainer in a bowl to remove the dust. Add the strained jaggery juice in the pan and add the remaining 1 cup of water.Add a pinch of salt, finely chopped/sliced coconut, ghee, cooked karamani and cardamom powder and bring the jaggery juice to boil. When the jaggery juice starts to boil, add the rice flour little by little and stir it continuously and properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame. The Vella Adai dough is ready!
  • Now make small balls out from the flour and place it in a ghee greased plastic cover and press it in center to make it like a vadai and put a small hole and place the patties in the idly plates and cook it for 10 mins in pressure cooker
  • The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.

Video

Notes

  1. You can use grated coconut instead of sliced coconut pieces.
  2. The ratio to Rice flour to Jaggery is 1:1 (not Raw Rice to Jaggery)
  3. The water:jaggery:rice flour ratio should be correct to get a soft and unbroken adai. If the water added to jaggery is less than mentioned, then mixing up of the rice flour will not become like dough.  Rather it will break down. So water should be added correctly to the jaggery. If the adai flour is broken, we can keep the flour in a pan and keep it in low flame. And add little water and mix well again and then try out the patties.
  4. You can also use the store bought readymade idiappam flour if you don’t have time to make home made rice flour. When you use store bought flour, dry roast the flour till it is warm and then continue with the rest of the process.

Nutritional Info

Nutrition Facts
Karadayan Nonbu Adai | Sweet Adai | Vella Adai
Amount Per Serving (4 Pieces)
Calories 290 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 10g3%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

INSTRUCTIONS WITH STEP BY STEP PICTURES:

  • Wash & Soak the raw rice in water for 30 mins.

  • After 30 mins, drain the water and spread the rice in a towel for about 10 mins. The rice should be 90% dry. If you feel the rice it should not be wet but a little dampness should be there.

  • Take the rice in a mixer jar.

  • Grind it to a fine powder.

  • Sieve it to extract the lumps and you can again grind the lumps once more to get fine powder.

  • In a pan, dry fry the wet rice powder for a while till the flour changes its color to golden brown(The flour should not stick the vessel), you can also test it by taking a pinch of flour and try to put a circle and if you are able to draw using the flour then you can switch off the flame. Initially with the ground flour is so smooth that you could not be able to draw a circle but after we dry roast the flour, we should be able to draw. Now our rice flour is ready. We can also use store-bought rice flour.

  • In a pan, dry fry the karamani till the raw smell goes off an its hot to handle.

  • Pour ½ cup of water to cook the karamani. When the karamani is cooked take it in a plate and keep aside. The cooked karamani should be little firm but soft and not mushy.

  • The rice flour and jaggery ratio is 1:1. If the ground rice flour is 1 cup then take 1 cup of grated jaggery in a separate vessel. Add ½ cup of water(for one cup of jaggery) to the vessel and add the grated jaggery and stir it well.

  • Once the jaggery gets dissolved in water, Strain the jaggery juice using strainer in a bowl to remove the dust.

  • Add the strained jaggery juice in the pan and add the remaining 1 cup of water.Add a pinch of salt, finely chopped/sliced coconut, ghee, cooked karamani and cardamom powder and bring the jaggery juice to boil.

  • When the jaggery juice starts to boil, add the rice flour little by little and stir it continuously and properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame. The Vella Adai dough is ready!

  • Now make small balls out from the flour and shape it like a vadai and put a small hole in the center.

  • Place the patties in the idly plates and cook it for 5 mins in pressure cooker.

  • The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.
Love the Recipe? Share with Everyone
   7   
7
Shares

More Adai Recipes

  • Close-up of a golden-brown, protein-rich adai dosa on an iron tawa, garnished with fresh curry leaves and served alongside chutney and sambar.
    Protein-Packed Adai Dosa: A Healthy Twist Without Rice
  • Kollu Adai | Horsegram Adai Recipe
    Kollu Adai Recipe | Horsegram Adai Recipe
  • Leftover Rice Adai | Adai with Leftover Rice | Crispy Rice Patties
  • Azhagar Kovil Dosai | Black Gram Dosai
    Azhagar Kovil Dosai | Black Gram Dosa
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • Khandvi
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required