Raw rice – 2 cups
Mustard Seeds – 1 tbsp
Toor Dal – ½ cup
Urad Dal – ¼ cup
Asafoetida – 1 tsp
Red Chillies – 3-4
Green Chillies – 4
Water – 4-5 cups
Fresh grated coconut – 1 cup
Black eyed peas or karamani – 1/4 cup cooked
Curry Leaves – 1 sprig
Salt to taste
Ghee – 4-5 tbsp
Soak the Black eyed peas for 2-3 hours and then cook them in a cooker for 3 whistles. Allow it cool and keep it aside.
In a kadai, dry roast the raw rice till it becomes golden brown. Allow it to cool and then grind it into a fine powder.
Soak the toor dal and urad dal for 3-4 hours. Drain the water and keep it aside.
In the same kadai add oil and once hot add the mustard seeds, red chillies, green chillies and coconut and saute for a few minutes. Turn off the heat and allow it to cool.
In a mixie grind the above mixture together with the toor dal and urad dal in to a coarse powder. Now mix the rice powder and the coarse dal mix.
In the kadai add 4-5 cups of water and once hot slowly add the rice/dal powder and salt and mix well stirring continuously without forming lumps. Now add some ghee, cooked kaaramani and mix well.
Allow the mixture to cool and make them into equal sized balls.
Apply some ghee in the hands and make the balls into small adais (with a hole in the center).
Now steam cook the adais for about 10 minutes till they are well done.
Yummy Kaara Adai is now ready !! It is to be served with butter.