Karadayan Nonbu Adai | Sweet Adai | Vella Adai
Special Neivedhyam dish we prepare for Karadayan Nonbu !
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.
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.
Click on the other links below related to Karadayan Nonbu
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)
Karadayan Nonbu Adai | Sweet Adai | Vella Adai
Equipments Needed
- Pressure Cooker
Servings: 16 Adai
Calories: 290kcal
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 tbsp Karamani (Black-eyed pea)
- 1 Cup Grated Jaggery
- 1 tbsp Sliced Coconut
- 1/4 tsp Cardamom Powder
- 1.5 Cups Water 1 cup = 250 ml
- 1 tbsp 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 1/2 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
- 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.
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.
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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 1/2 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 1/2 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.
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HI Madam,
Nice to read your stories I am much exsiccated, and I rely want to see you!
When your 3rd son going to married? Are you looking for any girl for him? If yes let me know please
Hi Madam,
Did the nombu today and the adai's came out very well, especially the sweet adai. Usually my husband and children prefer salt adai rather than sweet. But this time they liked the sweet adai very much. Thanks again. Can you please give me the recipe of salt adai also. – Indira
Hi madam,
Pl tell me what to do with the cooked karamani.
At what stage it should be added and how.
Hi madam,
Pl tell me what to do with the cooked karamani.
At what stage it should be added and how.
Hi Vatsala
The cooked karamani should be added to the rice flour when we add coconut. I have missed to mention this. Thanks for pointing. I have corrected the recipe now.
I stay in US maami and your elaborate steps are really helpful.
Thank you so much
Dear Mami, Can you pls reconfirm the ratio of raw rice to jaggery? Because you said 1:1 whereas in this recipe you have mentioned 2 cups rawrice to 1 cup jaggery. Thanks, Milee
HI Milee!
I think the ratio 1:1 is for rice flour:jaggery and not rice:jaggery.
Hi
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.
Maami, Both the adais came out very well today. Thanks for the recipe 🙂 – Gayathri.
Hi!
As per your ratio W:J:R but Sweet Adai was sticky and uncooked. Why?
Hi Milee
As dr Kat mentioned, the ratio 1:1 is for fried rice flour and jaggery and not raw rice and jaggery.
what should be done to make the adai harder it is so soft when i touch that it broke down into pieces pls tell me a solution
what
Hi
W:J:R is 1.5:1:1. Here R is Fired rice flour. We should pressure cook the patties to cook completely.
Right recipe. Explained & portrayed well.
Do we have to put the weight for the pressure cooker or should it be steamed?
Thank You for your wonderful recipes
Thanks Mami. With your recipes and procedures living in the States seems like being right next door to amma's house in Chennai 🙂
The adai came out perfect :). My hubby finally believes I can cook 🙂
Just made the vell adais with your recipe and they came out really well. I never got the J:R:W ratio correct earlier! Thanks a lot!
Thanks a lot! I just made the vella-adais an hour ago and they came out really well. Did not get the W:R:J ratio correct in my earlier attempt a couple of years ago.
Hello Mami, thanks for the recipe. Both adais turned out great. I used idiyappam flour instead of making rice flour. For the rest I just followed your directions. I love your website too. Very comprehensive one stop place to check on procedures for festivals.
Regards
I am your follower. I would like to try this recipe. Could you plz tell me what is karamani?
Hi Vaijayantee, karamani is red cowpeas in english.
Hi Mami.. I made the Vella adai and uppu adai as per your recipe yesterday… it came out very very well. This is the first time I am making it. Reminded me of my paati – she used to make it for nombu when I was little. I felt very happy to be able to carry the tradition on.
Thanks again.
Hi Mami…
I am Dharani and currently residing in US. This is my first karadaiyar nonbu after my marriage. I prepared the velladai seeing your recipe and it came out really well… Thank you so much.
mami, can we use store bought flour? if home made, should it be new raw rice or regular ponni raw rice we use for cooking? tkia
regular ponni rice can be used. If we are very orthodex, its better to use rice instead of store bought flour. But you are working and prefer to do it quickly, then you can use the store bought flour but dry roast the flour before using it
thank you mami for your clarification.
Hi mami pls can I use white karamani instead of red ?
Yes Priya you can use white karamani also
Hi Selva, Please refer this link for salt adai. https://www.subbuskitchen.com/2011/03/uppadai.html. Also this time the nonbu time is early morning between 4.00 am and 4.30 am. So have a light dinner or fruits for dinner on 14th March and after tying the thread, you can have the adai and continue the fasting the whole day. Have adai or light dinner at night.
Hi Mami,
I am follower of your recipes. Thanks for valuables information for young generation.
Mami ., how to make Salt karadayan adai .
And please tell me at what time / day we should start fasting and doing pooja followed by.
Thanks,
Lakshmi 🙂
Mami, do we need to check any consistency level of the jaggery syrup ? like it has to have sting consistency or ball consistency. Can u pls explain.
Will it be a problem if I don't strain the jaggery for dust ? Kindly let me know.
Dear mami, with your valuable suggestions, adais came out perfectly. I made it with home made flour. You've become my ready reckoner now a days. With namaskarams to you.
Dear Mami,
Always I used to have problem with water ratio. This time it came out perfect with your recipe. Thank you.
Can we pre prepare the rice flour..roast it and keep it ready one day before Maami?
yes surely we can
Thank u maami……I refer all yr recipes and everything come out so well..thanks maami
Thank you 🙂
Hi, I love all your recipes. Here is a small suggestion from my side. The video shows the uploaded subtitles as well as the default one from youtube. Pl edit it on your youtube channel. That’s makes the video perfect.
Hi Niranjana, Thanks for reaching me out. I checked the video, only the subtitles i added are coming. The default ones from youtube are more personalized based on our login to youtube. Can you please check once. There is a subtitles button on the left corner in each youtube video. Is that on or off?
Hi Soumya ! I am an iyengar living in Canada. Single. I Try to follow the religious/cultural aspects of the festivals. Mostly I do some quick cooking. I wanted to check the real significance of the festival as I have not shown interest in it so far..Although I know slokas/mantras/bhajans/puranas to a large extent, I just realised that is linked to Savitri’s tapas !
I saw the pics and got reminded of my Mother – who is no more – she used to make them exactly this way.. Was surprised to see that the comments are so current !
thanks .. (I’ll try to motivate myself to cook more..like before!)
Hi Sowmya, even when the caption is on, the subtitles should not be displayed. I was doing the same mistake in my youtube cooking channel. And one of the followers helped me to get rid of it. While editing on YouTube, unpublish the default subtitles. So even if the caption/subtitles is on, it ll not be there. If you wish, I ll help you out.
Happy to hear from you Malu. Keep trying the recipes and share your comments
i added subtitles along with the voice over for this video just for the people to understand and also read
Came out very well. Both the sweet and savoury versions. Thank you so much Mami..
Super. Glad to hear that it came out very well.
Tried out the recipe. Tasted delicious!
Thank you 😊🙏