Nombu Adai(Sweet and Salt)

I was searching recipes of Thiruvathira kali . Though I found it at AmmuPattis Thought I also came across recipe for Nonbu adai. This is one of my favourite festival food. This is made once a year on the day of Nonbu which usually falls on the day month of panguni and masi overlaps.
The story is that Savithri fought Yama the god of death and won the life of her husband Satyavan by praying. So on the day of Nombu at a specific time married ladies and young girls tie yellow thread(manjal chardu) and pray for the long life of their husbands and a good husband to be.
Nonbu Adai is made and offered as neivedyam .
Though nonbu comes next year I prepared nonbu adai for an evening Tiffin during the weekend. I used the same recipe on Ammupattis thoughts.

But I am writing it again
To make rice flour - You can soak 2 cups rice in water for 2 hrs. Then spread it on a towel to dry for 4-5 hrs. Powder it in the mixie. Sift it . You can pre make this rice flour and put it in a tight container.

Sweet Nonbu Adai

Ingredients:

rice flour- 1 cup
water - 1 1/2 cup
Elaichi powder - 1/4 tsp
finely chopped fresh coconut - 1/2 cup
jaggery - 1 cup
boiled black eyed beans (Also known as chavali, lobiya or karamani) - 1/4 cup

Method

1. Roast rice flour for 5-10 min. Do not let it change color.
2. Bring the water to a boil in a pan and add the jaggery
3. Add elaichi powder and let the liquid come to a boil
4. Add the boiled beans and coconut and mash it well with a wooden spatula.
5. Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
6. Once the dough cools down, make them into small balls. Grease idli plates with ghee or oil Press the balls into medium thin round shape. Make a small hole in the middle. Steam for 7-10mins.
7. Serve hot with unsalted butter.

Salty Nonbu Adai

Ingredients:

rice flour - 1 cup
water - 1 1/2 cup
Green chillie finely chopped (1-2)
finely chopped fresh coconut - 1/2 cup
Curry leaves chopped (4-5)
boiled black eyed beans (Also known as chavali, lobiya or karamani) - 1/4 cup
Asafoetida (hing) a pinch
Salt to taste
oil - 1 tbs
Mustard seeds-1 tsp


Method

1. Roast rice flour for 5-10 min. Do not let it change color.
2. In a pan heat the oil and add mustard seeds. When they have burst open, add chillies and curry leaves and fry them for 1 min. Then add the water and let it boil.
3. Add the hing and salt to the boiling water
4. Add the boiled beans and coconut
5. Turn the heat down and slowly add the roasted rice flour and mix it into the liquid as smoothly as possible without letting it form any lumps and take it off the heat once you have gathered the whole mixture together. The mixture should be of the consistency of chappati dough probably a little harder.
6. Once the dough cools down, make them into small balls . Grease idli plates with ghee or oil press the small balls into medium thin rounds.Make a small hole in the center. Steam for 7-10mins.
7. Serve hot with unsalted butter.