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Karadai
INGREDIENTS
Coconut scraping - 1 cup
Jaggery (Gur) - 1 cup
Rice flour - 2 cups
Cow pea - 2 table spoons
Cardamom powder - 1 tea spoon
Jaggery (Gur) - 1 cup
Rice flour - 2 cups
Cow pea - 2 table spoons
Cardamom powder - 1 tea spoon
DIRECTIONS
Cook the Karamani in a cooker and drain the water
Boil half cup water with pinch of salt;remove from fire
Add the rice flour to the boiled water and prepare the dough
Mix cooked karamani,jaggery powder,coconut scraping and cardamom powder
Stir well;take a lemon size ball and make it flat on a piece of banana leaf
Arrange 4-5 pieces in a plate and steam cook in a cooker for 10 minutes
Serve hot with butter
Boil half cup water with pinch of salt;remove from fire
Add the rice flour to the boiled water and prepare the dough
Mix cooked karamani,jaggery powder,coconut scraping and cardamom powder
Stir well;take a lemon size ball and make it flat on a piece of banana leaf
Arrange 4-5 pieces in a plate and steam cook in a cooker for 10 minutes
Serve hot with butter