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  • Uppadai | Savoury Adai for Karadayan Nonbu

Uppadai | Savoury Adai for Karadayan Nonbu

A Savoury version of Rice flour adai

Posted on Mar 9th, 2017
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Snacks
4.34 from 9 votes
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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Jump to Recipe Jump to Video Print Recipe
Reading Time: 6 minutes

Uppu Adai (Uppadai) is another neivedhyam done on Karadayan nonbu. Uppadai and vellaadai are the neivedhyam (Prasad). 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, 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.

Tips for making Uppu Adai:

  1. We can use store bought rice flour / idiyappam flour, dry roast again and use it instead of preparing homemade rice flour.
  2. Sieve the homemade rice flour twice to get smooth rice flour.
  3. Cook the rice flour in boiling water till it becomes like a smooth dough.
  4. Already the rice flour would be cooked in boiling water. So steam cook for just 5 mins.
  5. Relish with butter!

Click on the other links below related to Karadayan Nonbu

  1. Karadayan Nonbu – How do we celebrate Nonbu and its significance
  2. Vella Adai – How to make Vella Adai

Recipe Card to make Savoury Adai

Uppadai | Savoury Adai for Karadayan Nonbu
Pin Recipe

Uppadai | Savoury Adai for Karadayan Nonbu

Course: Evening Tiffen, Healthy Recipes, Snacks
Cuisine: Indian, Tamilnadu
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 Adai
Calories: 290kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

  • 1 Cup Raw Rice
  • 1 tbsp Karamani (Black-eyed pea)
  • 1 tsp Mustard Seeds
  • 1 tbsp Finely Sliced Coconut
  • Asafoetida (Asafetida / Hing) a Pinch
  • 1.5 Cup Water
  • 1 tbsp Oil
  • Salt As Needed
  • 2 Green Chili
  • Few Curry Leaves

Instructions 

  • 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.
  • 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. Heat the oil in a pan, and add mustard seeds
  • When the mustard seeds starts to sputter add hing, chopped chilli, curry leaves and fry for 10 seconds. Add 1 1/2 cups of water and add required salt.
  • When the water starts to boil add finely chopped/sliced coconut, karamani and then add the rice flour and stir it properly to avoid lumps. Stir it well till the flour is half-cooked and tightens. Switch off the flame.
  • 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 5mins in pressure cooker
  • The delicious Uppadai is ready for Neivedhyam and for serving.

Video

Nutritional Info

Nutrition Facts
Uppadai | Savoury Adai for Karadayan Nonbu
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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Method to make Uppadai (Savoury Adai):

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

  • and then drain it and spread it in a towel for about 10 mins. The rice should be dry 90%. If you touch the rice it should not be wet but you should feel the damp or chillness.

  • Take the rice in a mixer jar.

  • Grind it to a fine powder.

  • Sieve the ground rice flour twice to get smooth flour. 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.

  • In a pan, dry fry the karamani till the raw smell goes off. The karamani should be 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.

  • Heat the oil in a pan, and add mustard seeds. When the mustard seeds starts to sputter add hing, chopped chilli, curry leaves and fry for 10 seconds.

  • Add 1 1/2 cups of water and add required salt. When the water starts to boil add finely chopped/sliced coconut, karamani.

  • Then add the rice flour and stir it properly to avoid lumps.

  • Stir it well till the flour is half-cooked and tightens. Switch off the flame.

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

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

 

  • The delicious Uppadai is ready for Neivedhyam and for serving.

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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!

23 Comments Hide Comments

Pramila says:
March 13, 2012 at 2:50 am

Hello!!

Please can you tell me what is karamani?

Thanks & Best Regards

Pramila

Reply
subbuskitchen says:
March 13, 2012 at 6:05 am

Hi Pramila

Karamani means Black-eyed pea. In Hindi we call this as Lobia.

Reply
Anonymous says:
March 13, 2012 at 9:40 am

It is also called as cow-peas

Reply
Anonymous says:
September 18, 2012 at 4:30 am

what about karamani?

Reply
Bhuvana Kannan says:
March 11, 2013 at 10:53 am

Perfect recipe

Reply
Gayathri Seshadri says:
May 30, 2013 at 11:04 am

What is the measure of 1 cup (~250 ml?)

Reply
subbuskitchen says:
June 3, 2013 at 7:44 pm

Hi Gayathri, I normally use 200ml as one cup. You can consider 1 cup as 1 measure and use the same ratio mentioned above.

Reply
Gayathri Seshadri says:
June 10, 2013 at 11:27 am

Thank you very much mami… I tried both sweet and Uppadai.. really tasty!!!!

Reply
rama says:
March 14, 2014 at 5:32 pm

Thank you mami. Both adai came well following the procedure you have given.

Reply
Deepa Arul says:
March 14, 2017 at 12:22 pm

Every year for the past 3 years this recipe was a disaster. This year i followed your steps nd it came out sooo well. Thk u so much. Specially the water to flour measurement was perfect. My hubby nd son jus lvd. Thks a lot..

Reply
subbuskitchen says:
March 16, 2017 at 9:47 pm

Happy to see your lovely message Deepa. Thanks for sharing your experience

Reply
Ranjani Manthri says:
March 24, 2018 at 9:50 am

Hello madam I tried both salted adai n sweet adai exactly the way u had shown it came out truely awesome thanks

Reply
Sowmya Venkatachalam says:
March 27, 2018 at 4:09 am

Thank you so much Ranjani. Glad to hear

Reply
Aarthi V says:
March 15, 2019 at 7:39 am

Thank you for the recip. I tried out today and it came out very well for a first timer 🙏🏼

Reply
Sowmya Venkatachalam says:
March 15, 2019 at 5:33 pm

Glad to hear that the the adai came out very well.

Reply
Malini says:
March 13, 2020 at 11:22 pm

Can we skip karamani

Reply
Sowmya Venkatachalam says:
March 14, 2020 at 4:31 am

yes we can

Reply
Sujatha Ramakrishnan says:
March 14, 2021 at 8:41 pm

5 stars
Beautiful.

Reply
Sowmya Venkatachalam says:
March 15, 2021 at 3:21 am

Thank you

Reply
Subadhra Narendar says:
March 19, 2021 at 4:21 am

It’s 1cup rice flour for 11/2 cup of water …correct ???

Reply
Sowmya Venkatachalam says:
March 19, 2021 at 6:09 am

Yes correct.

Reply
Lalli says:
March 14, 2023 at 11:51 pm

If you start with one cup of raw rice , do you get one ( same) cup of flour? Also, does roasting change the volume measure?
Finalli it is 1 cup roasted flour to 1.5 cup of water. Please confirm.

Reply
Sowmya Venkatachalam says:
March 15, 2023 at 1:26 am

For 1 Cup of rice, usually we will get 1cup to 1.25 depending upon the quality of rice. The ratio of water and jaggery is for rice flour. If you get 1.25 cups of rice flour then use 1.25 cups of jaggery. 1/2 cup water use it to dissolve jaggery and strain. remaining 1 cup add to the strained jaggery.If you have 1.25 cups of rice flour use 1 cup + 2 tbsp of water.

Reply

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