A Savoury version of Rice flour adai
Uppu Adai (Uppadai) is another neivedhyam done on Karadayan nonbu. Uppadai and vellaadai are the neivedhyam dishes and women has to fast on karadayan nonbu and as per tradition after wearing the holy thread(nonbu kayiru) they have to eat only the adai they did for neivedhyam.
Vella Adai is the sweet version of rice flour+jaggery adai and Uppu Adai (Uppadai) is the savoury version of rice flour adai. The preparation of rice flour along with cooking of karamani remains same for both vella adai and Uppu Adai (Uppadai). Rest of the preparation is so easy. This is so similar to our conventional upma, where we do the tempering, bring water to boil along with salt and add rava or broken wheat and allow it to cook in boiling water. Similarly, here, after we prepare the rice flour and cook the karamani, we need to do the tempering in a kadai and add water and bring it to boil. To the boiling water, we need to add the roasted rice flour and keep stirring till it thickens and then make vada like patties and steam cook.
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Soak and Wash the Rice
Grind the Rice
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.
Cook the Karamani
Start with Tempering
Continue with Tempering
Mix Rice Flour and start cooking
Steam Cook in Idli plate