Kaara Adai

Preparation Time : 30 minutes
Cooking Time : 30 minutes
Serving : 12 -15

Ingredients

Raw Rice – 1 ½ Cups
Lobia - 1 tablespoon
Mustard seeds - 1 teaspoon

Urad dhal - 1 teaspoon
Finely Sliced coconut - 1 Cup
Hing - a pinch
Water - 1 1/2 Cups
Oil - 1 tablespoon
Salt - To taste

Green Chilli - 1

Curry Leaves - Few

Procedure

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

2. Grind it to a nice powder.

3. In a pan, dry roast the wet rice powder for a while till the flour changes its color to golden brownand doesn’t stick to the pan.

4. Take 1 cup of ground flour for preparing uppadai.

5. Dry roast the lobia till the raw smell goes, pour some water to cook the karamani.

6. Keep aside the cooked lobia.

7. Heat the oil in a pan, and add mustard seeds and when the mustard seeds starts to splutter add urad dal and fry it till it turns golden brown.

8. To this add hing, chopped chilli, curry leaves and fry for 10 seconds.

9. Add 1 ½ cups of water and add required salt.

10. When the water starts to boil add finely chopped/sliced coconut, lobia and then add the rice flour and stir it properly to avoid lumps.

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

12. Now make small balls out from the flour, flatten it and make a hole in the center as done for vada and place it in the greased idli plates.

13. Cook it for 5mins in pressure cooker. Delicious Uppadai is ready for Neivedhyam and for serving.