Karadayan Nonbu Adai | Sweet Adai | Vella Adai
Special neivedhyam dish we prepare for Karadayan Nonbu

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Ingredients

Adjust Servings:
1 cup Raw Rice 1 cup = 250 ml
1 Tablespoon Karamani (Black-eyed pea)
1 cup Grated Jaggery
1 Tablespoon Finely sliced Coconut
1/4 Teaspoon Cardamom Powder
1.5 cups Water
1 Tablespoon Ghee (Clarified butter)
a pinch Salt

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Rice flour with jaggery juice is steam cooked and the yummy adai is served with Butter

Features:
  • Naivedyam (Offering to God)
  • No Onion No Garlic Recipes
  • Traditional Recipes
Cuisine:

Ingredients

Directions

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Karadayan Nonbu 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

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

Video Recipe for Karadayan Nonbu Adai | Sweet Adai | Vella Adai

Karadayan Nonbu Adai (Sweet Adai) is the special neivedhyam dish we prepare for Karadayan Nonbu. Rice flour with jaggery juice is steam cooked and the yummy adai is concocted for the auspicious day. 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.

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.
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Steps

1
Done
1 hour

Wash & Soak the rice

Wash & Soak the raw rice in water for 30 mins and then drain it and spread it in a towel for about 10 mins

2
Done

Prepare the Rice Flour

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.

3
Done

Rice Flour is Ready !

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

4
Done
15 mins

Cooking Karamani

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

5
Done
10 mins

Working with Jaggery

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

6
Done
10 mins

Preparing Vella Adai Dough

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!

7
Done
10 mins

Make Adai Patties & Steam Cook

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

8
Done

The delicious Karadayan Nonbu adai is ready for Neivedhyam and for serving. Sever with butter.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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34 Comments Hide Comments

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.

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 🙂

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

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.

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

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.

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 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.

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!)

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