American Nombu

Well, whether it is Karadaiyan Nombu in India or the United States, one had to make the Nombu Adai. I was skeptical about how the whole dish would come out given the fact that the ingredients were all US made. Fortunately for me, it beat my expectations.

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Ingredients:

Rice Flour - 1 Measure

Jaggery - 3/4 Measure

Cardamom - 2

Water - 2 Measure

Butter - 4 spoons

Add 1/2 spoon butter to a vessel and fry the rice flour till it is off white in colour. This ensures that the Adai is cooked well. Keep it aside.

Now boil the water in another vessel. When it boils, add the jaggery. Wait till the jaggery gets dissolved. Then remove the same from the stove and keep aside. Keep it a while to let the sediments settle down. Strain the same & bring to boil again.

Slowly add the rice flour while stirring. Ensure that no lumps are formed. Keep stirring on low flame till the rice flour is mixed well and
the right consistency (like Kali) is reached.

Take the mixture and roll into small balls. Flatten them and make a hole in the middle. Grease your hands with a little butter to facilitate the process.
When all the mixture is made, arrange them in the Idly Plates for steaming.

If you are using the cooker, ensure that the weight is not used. Let it steam for a while till there is a shine in the Adai. Remove from stove and serve with Butter.

Note:

- It is customary to add boiled Karamani / Moong Dal while making the Kali.

- It is also customary to add a pinch of salt. The little salt also acts as a catalyst to ensure sweetness

- The Nombu Adai is usually served with Thaladam / Thalagam the preparation of which would be the topic of another post.