Kaaradayan Nombu Uppu Adai (காரடையான் நோம்பு உப்பு அடை)

Karadayan Nombu is a festival celebrated in TamilNadu. There are two types of Vadai and this one is the savory one. More details of this festival is here. For some tips and tricks - DO NOT EAT CURD ON KARADAYAN NOMBU. If the hands are sticky while making the adai, use little sesame oil or very little water and rub between the palms. Also wash hands in between to remove stickiness completely. Color will become more dull between the steamed adai and non-steamed adai and there will be a shine on the steamed ones.

Ingredients
Rice Flour – 1 cup
Water – 1 ½ cup
Hot water – backup
Grated coconut – ¾ cup
Green Chili – 4
Curry Leaves – 5
Coriander Leaves – 1 table spoon
Mustard Seeds – ½ tea spoon
Cumin Seeds – ½ tea spoon
Salt – 1 tea spoon
Asafetida – A pinch
N.Ennai – 2 table spoons
Minced ginger – ½ tea spoon

Method
Dry roast the rice flour until starting to change to slightly golden (temperature of the flour is around 200 degrees F)
Heat N.Ennai in a pan and add mustard seeds once it is hot
Add cumin seeds once the mustard seeds crackle
Add chopped green chili, chopped curry leaves and minced ginger
Add water to this
Once the water comes to a full boil, add the roasted rice flour
Stir this well to ensure that there are no lumps
Add more hot water if needed.
Add grated coconut
Remove from heat and allow it to cool for 5-10 minutes
Grease the idli plates with little N.Ennai
Make the adai by pressing a lemon sized dough in the hand and making a small hole in between
Keep these adai in the idli plates
Steam cook this idli plates for 15 minutes
Remove from heat and allow it to cool for at least 10 minutes
After 10 – 15 minutes, remove the adai from the idli plates
Now the uppu adai is ready