Roasting the Rice Flour is again an important and integral portion of the process of making Nombu Adai. The rice flour has to be roasted on a medium flame for about 7-8 minutes until it reaches a consistency where you can pick it up and draw a line with it . It would have changed from a fresh white to a dull brown colour.
3/4 cup of rice flour.
3/4 X 2 cups of jaggery.
1 1/4 cups of water.
A handful of cooked red beans.
A pinch of elaichi powder.
1/4 cup of sliced coconut.
A drop pf ghee.
- In a kadai, add the water and the jaggery and allow to boil.
- Add a drop of ghee, red beans, sliced coconut, elaichi powder and stir in well.
- Lower the flame, and slowly add the roasted rice powder little by little.
- Use a whisk and bring the mixture together in to a smooth dough.
- Use the same procedure as in the Kara Adai and flatten the balls of dough and place them on greased idli plates.
- Steam the vella adai for 8 minutes on high and for another 7 mins on sim without weight.
- Offer this neivedhyam HOT with uncooked butter.
- If you find that the jaggery has given out far more water than what you have imagined and the vella adai maavu consistency is too watery, simply pour in to the idli plates, steam and enjoy hot vella adai.,
- This is a dish that get twice cooked. Once when you mix and cook it in the water over the stove and the secind time when it steams in the cooker.
- The MOST important step int he whole process is the roasting of the flour until its almost a dull red.