Nombu Adai
Nombu adai is a traditional South Indian snack that is specifically made during the Hindu festival of Karadayan Nonbu, also known as Savitri Vratam or Gowri Habba. During Karadayan Nonbu, women fast from sunrise to sunset and offer prayers to the Goddess Gowri and Lord Shiva. At the end of the fast, they break their fast by eating Nombu adai.
Equipment
- 1 Mixing Bowl
- 1 grinder
- 1 Steam Plate / Idili Plate
- 1 Cooker
Ingredients
- 1 cup rice flour
- 1/4 cup split yellow moong dal
- 1/4 cup split chana dal
- 1/4 cup grated coconut
- 1 tsp cumin seeds
- 1/4 tsp asafoetida hing
- Salt to taste
- Water as required
- Oil for greasing
Instructions
- Dry roast the split yellow moong dal and split chana dal in a pan until golden brown. Allow it to cool and grind it into a fine powder.
- In a mixing bowl, add the rice flour, ground dal powder, grated coconut, cumin seeds, asafoetida, and salt. Mix well.
- Gradually add water and knead into a smooth dough. The dough should not be too soft or too hard.
- Divide the dough into equal-sized balls.
- Grease a steamer plate or idli plate with oil. Flatten each ball into a disc and place it on the greased plate.
- Steam the adai for 10-12 minutes or until cooked.
- Serve hot with chutney or sambar.
Notes
Overall, Nombu adai is an important dish that is made during Karadayan Nonbu to offer to the Goddess and to break the fast. It is a symbol of love, unity, and well-being in a family.