Vella adai

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Servings : 12 -15

Ingredients

Rice – 1 ½  cup

Karamani / lobia – ½ tbsp

Jaggery powder – 1 cup

Finely sliced coconut – 2- 3 tbsp

Cardomom – a pinch

Water – 1 ¼ cup water

Ghee – ½ tbsp

Salt – a pinch

Procedure

1. Soak rice for half and hour.

2. Drain it and spread in a towel / paper for ten minutes.

3. Grind it to a fine powder.

4. Take one cup of rice powder. 

5. Dry roast this powder till the colour changes to light brown and doesn’t stick to the pan. Keep aside.

6. Dry roast the karamani/ lobia till the raw smell goes and cook it with water. Keep aside.

7. Add half cup water to the Jaggery and dissolve it well in the water.

8. Strain the Jaggery and add the remaining 1 cup water.

9. When it starts boiling, add the salt, ghee, cardamom, sliced coconut pieces, lobia and then the rice powder and stir well to avoid lumps.

10. Stir till the flour is half cooked and tightens. Switch off flame.

11. Make small balls of the mix and flatten it and make a hole in the center.

12. Place it in idli plates greased with sesame/til oil and cook for 5 mins.

13. Perform neivedyam and serve with butter.