Karadayan Nonbu Adai | Sweet Adai | Vella Adai

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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.

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Some of the Tips to make Vella Adai

You can use grated coconut instead of sliced coconut pieces.
The ratio to Rice flour to Jaggery is 1:1 (not Raw Rice to Jaggery)
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.
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)

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!